Best Lasagna
You can never have too many Mediterranean recipes, so give Best Lasagnan a try. This main course has 589 calories, 35g of protein, and 35g of fat per serving. For $2.37 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 12. This recipe is liked by 610 foodies and cooks. From preparation to the plate, this recipe takes approximately 2 hours and 5 minutes. Head to the store and pick up basil, onion, carrot, and a few other things to make it today. It is brought to you by Cafe Delites. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is awesome. If you like this recipe, you might also like recipes such as Vegetable Lasagna With Homemade Lasagna Sheets (Without Pasta Machine), Lasagna de Pollo con Champiñones (Chicken and Mushroom Lasagna), and Angelina’s Lasagna di Carnevale (Lasagna for Carnival).
Servings: 12
Preparation duration: 20 minutes
Cooking duration: 105 minutes
Ingredients:
1 teaspoon each dried oregano and basil
4 tablespoons butter
1 carrot, finely diced
13 ounces (375 grams) fresh lasagna sheets*
2 tablespoons finely chopped fresh parsley
4 cloves garlic cloves, minced
4 cups milk, (I use low fat)
24 ounces (700 grams) ground beef mince
1 tablespoon olive oil
1 onion, finely chopped
1 cup fresh shredded parmesan
24 ounces (700 grams) Passata
4 tablespoons flour, all purpose or plain
10 ounces (300 grams) ground pork mince, or beef
Salt and pepper, season to your tastes
17 ounces (500 grams) fresh mozzarella cheese, shredded
1/2 teaspoon sugar, (if desired)
3 tablespoons tomato paste, (I use garlic and herbs flavoured)
14 ounces (410 grams) crushed tomatoes
2 beef or vegetable bouillon cubes, crushed
Equipment:
pot
whisk
stove
wooden spoon
oven
baking pan
Cooking instruction summary:
Heat oil in a large pot over medium heat, then add in the onion and carrots and cook for 8-10 minutes, or until softened. Add in the garlic and saut for about 1 minute, until fragrant. Add beef and pork (if using) and cook while breaking it up with the end of your spoon, until browned. Pour in the Passata, crushed tomatoes, tomato paste, crushed bouillon and dried herbs. Mix well to combine and bring to a gentle simmer. Season with desired amount of salt and pepper (I use about 3/4 teaspoon each) and sugar if needed. Cover and cook for about 20-30 minutes, occasionally mixing, until the sauce has thickened slightly and meat is tender. Adjust salt, pepper and dried herbs to your taste. In a large pot, melt butter over medium heat. Remove from hot plate; add the flour and whisk for about 30 seconds, or until well blended. Place pot back onto stove, reduce heat down to low and slowly whisk in 1 cup of the milk until well combined. Once well blended, add the remaining milk in 1 cup increments, mixing well after each addition, until all the milk is used and sauce is free from lumps. Increase heat to medium and continue cooking sauce while stirring occasionally until it thickens (about 6-7 minutes) and coats the back of your wooden spoon. Add in the parmesan cheese and remove from heat. Season with salt and pepper and mix until the cheese is melted through. Preheat oven to 350F | 180F. Spoon about 1 cup of meat sauce on the base of a 9x13-inch baking dish, then cover with lasagna sheets. (Trim sheets to fit over the meat if needed.) Layer with 2 cups of meat sauce (or enough to cover pasta), 1 cup of white sauce and half of the mozzarella cheese. Repeat layers (leaving the remaining cheese for the top). Pour the remaining meat sauce and white sauce over the last layer of lasagna sheets and top with the remaining mozzarella cheese. Bake for 25 minutes or until golden and bubbling. Garnish with parsley and let stand for about 10 minutes before slicing and serving.ENJOY!
Step by step:
1. Heat oil in a large pot over medium heat, then add in the onion and carrots and cook for 8-10 minutes, or until softened.
2. Add in the garlic and saut for about 1 minute, until fragrant.
3. Add beef and pork (if using) and cook while breaking it up with the end of your spoon, until browned.
4. Pour in the Passata, crushed tomatoes, tomato paste, crushed bouillon and dried herbs.
5. Mix well to combine and bring to a gentle simmer. Season with desired amount of salt and pepper (I use about 3/4 teaspoon each) and sugar if needed. Cover and cook for about 20-30 minutes, occasionally mixing, until the sauce has thickened slightly and meat is tender.
6. Adjust salt, pepper and dried herbs to your taste.
7. In a large pot, melt butter over medium heat.
8. Remove from hot plate; add the flour and whisk for about 30 seconds, or until well blended.
9. Place pot back onto stove, reduce heat down to low and slowly whisk in 1 cup of the milk until well combined. Once well blended, add the remaining milk in 1 cup increments, mixing well after each addition, until all the milk is used and sauce is free from lumps.
10. Increase heat to medium and continue cooking sauce while stirring occasionally until it thickens (about 6-7 minutes) and coats the back of your wooden spoon.
11. Add in the parmesan cheese and remove from heat. Season with salt and pepper and mix until the cheese is melted through.
12. Preheat oven to 350F | 180F.
13. Spoon about 1 cup of meat sauce on the base of a 9x13-inch baking dish, then cover with lasagna sheets. (Trim sheets to fit over the meat if needed.) Layer with 2 cups of meat sauce (or enough to cover pasta), 1 cup of white sauce and half of the mozzarella cheese. Repeat layers (leaving the remaining cheese for the top).
14. Pour the remaining meat sauce and white sauce over the last layer of lasagna sheets and top with the remaining mozzarella cheese.
15. Bake for 25 minutes or until golden and bubbling.
16. Garnish with parsley and let stand for about 10 minutes before slicing and serving.ENJOY!
Nutrition Information:
covered percent of daily need
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