Lasagne is a classic Italian dish made with layers of flat pasta sheets, ricotta or béchamel sauce, meat sauce (ragù), and melted cheese. Here’s a basic recipe for traditional meat lasagne:
Ingredients:
- Lasagne sheets (fresh or dried)
- 1 pound (450g) ground beef or a mixture of beef and pork
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 can (28 ounces/800g) crushed tomatoes
- 2 tablespoons tomato paste
- 1/2 cup (120ml) red wine (optional)
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- Salt and pepper to taste
- 3 cups (720ml) ricotta cheese
- 2 cups (480ml) shredded mozzarella cheese
- 1 cup (240ml) grated Parmesan cheese
- 1 egg, beaten
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Meat Sauce:
- In a large skillet, brown the ground meat over medium heat. Drain excess fat if necessary.
- Add chopped onions and minced garlic. Sauté until onions are softened.
- Stir in crushed tomatoes, tomato paste, red wine (if using), oregano, basil, salt, and pepper. Simmer for about 20-30 minutes, allowing the flavors to meld.
- Prepare the Cheese Filling:
- In a bowl, combine ricotta cheese, 1 1/2 cups of mozzarella, 3/4 cup of Parmesan, and beaten egg. Mix well.
- Assemble the Lasagne:
- Preheat your oven to 375°F (190°C).
- In a baking dish, spread a thin layer of the meat sauce.
- Place a layer of lasagne sheets over the sauce.
- Spread a portion of the cheese mixture over the pasta.
- Repeat the layers, finishing with a layer of meat sauce on top.
- Sprinkle the remaining mozzarella and Parmesan cheese over the top.
- Bake:
- Cover the baking dish with foil and bake in the preheated oven for about 25-30 minutes.
- Remove the foil and bake for an additional 10-15 minutes or until the cheese is bubbly and golden.
- Serve:
- Let the lasagne rest for a few minutes before serving.
- Garnish with chopped fresh parsley.
Enjoy your delicious homemade lasagne! Feel free to customize the recipe by adding vegetables, using different types of cheese, or adjusting the seasoning to suit your taste.
