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:

Quickview
589k Calories
34g Protein
35g Total Fat
33g Carbs
19% Health Score
Limit These
Calories
589k
29%

Fat
35g
54%

  Saturated Fat
16g
103%

Carbohydrates
33g
11%

  Sugar
9g
11%

Cholesterol
134mg
45%

Sodium
885mg
38%

Get Enough Of These
Protein
34g
69%

Phosphorus
511mg
51%

Vitamin B12
2µg
49%

Calcium
449mg
45%

Vitamin A
2183IU
44%

Selenium
28µg
40%

Vitamin B2
0.65mg
38%

Zinc
5mg
37%

Vitamin B1
0.52mg
35%

Vitamin B3
6mg
31%

Vitamin B6
0.51mg
25%

Potassium
861mg
25%

Iron
4mg
23%

Folate
88µg
22%

Manganese
0.4mg
20%

Vitamin K
20µg
19%

Magnesium
71mg
18%

Copper
0.35mg
17%

Vitamin C
14mg
17%

Vitamin E
2mg
14%

Vitamin B5
1mg
14%

Vitamin D
1µg
9%

Fiber
2g
8%

covered percent of daily need
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Concerned husband goes to see the family doctor and says, "I think my wife is deaf because she never hears me the first time I say something, in fact, I often have to repeat things over and over again." "Well," the doctor replies, "go home and tonight and stand about 15 feet from her and say something. If she doesn't reply, move about five feet closer and say it again. Keep doing this so we can get an idea about the severity of her deafness." Sure enough, the husband goes home and does exactly as instructed. He starts off about 15 feet from his wife in the kitchen and as she is chopping some vegetables, he says, "Honey, what's for dinner?" He gets no response. He moves about five feet closer and asks again. No reply. He moves five feet closer. Still no reply. He gets fed up and moves right behind her, about an inch away, and asks again, "Honey, what's for dinner?" She replies, "For the fourth time, vegetable stew!"

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