Recipe: Lasagna

Lasagna is one of our favourite meals. Its labour intensive, but delicious. I like to make this to freeze. I try to make at it at last once a month. Freezes well for 4 weeks.

Lasagna is one of our favourite meals. Its labour intensive, but delicious. I like to make this to freeze. I try to make at it at last once a month.

Lasagna

Freezes well for 4 weeks.

Ingredients

  • 700 g lean ground beef
  • 1 onion chopped
  • 2 cloves garlic minced
  • 15 ml fresh basil chopped
  • 15 ml dried oregano
  • 30 ml brown sugar
  • 7.5 ml salt
  • 1 can diced tomatoes
  • 2 cans tomato paste

Cheese Sauce

  • 2 eggs beaten
  • 170 g ricotta cheese
  • 60 g parmesan cheese grated
  • 30 ml dried parsley
  • 5 ml salt
  • 450 g mozzarella cheese grated

To Assemble

  • 12 sheets dry lasagna regular or gluten free
  • 30 ml parmesan cheese grated

Instructions

  • In a skillet over medium heat, brown ground beef, onion and garlic; drain fat
  • Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste
  • Simmer for 30 to 45 minutes, stirring occasionally
  • Preheat oven to 190°C
  • Bring a large pot of lightly salted water to a boil
  • Add lasagna sheets, and cook for 5 to 8 minutes, or until al dente; drain
  • Lay noodles flat on towels, and blot dry.

Cheese Sauce

  • In a medium bowl, mix together eggs, ricotta, parmesan cheese, parsley and salt

To Assemble

  • Layer ⅓ of the lasagna sheets in the bottom of a 9×13 inch baking dish
  • Cover sheets with ½ ricotta mixture, ½ of the mozzarella cheese and ⅓ of the sauce
  • Repeat
  • Top with remaining sheets and sauce
  • Sprinkle additional Parmesan cheese over the top
  • Bake in the preheated oven 30 minutes
  • Let stand 10 minutes before serving
  • OR
  • Double wrap baked lasagna in foil and freeze
  • Thaw in refrigerator and bake at 180°C until heated through