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. Lasagna Freezes well for 4

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.

  • 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)
  1. In a skillet over medium heat, brown ground beef, onion and garlic; drain fat

  2. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, diced tomatoes and tomato paste

  3. Simmer for 30 to 45 minutes, stirring occasionally

  4. Preheat oven to 190°C

  5. Bring a large pot of lightly salted water to a boil

  6. Add lasagna sheets, and cook for 5 to 8 minutes, or until al dente; drain

  7. Lay noodles flat on towels, and blot dry.

Cheese Sauce

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

To Assemble

  1. Layer ⅓ of the lasagna noodles in the bottom of a 9×13 inch baking dish

  2. Cover noodles with ½ ricotta mixture, ½ of the mozzarella cheese and ⅓ of the sauce

  3. Repeat

  4. Top with remaining noodles and sauce

  5. Sprinkle additional Parmesan cheese over the top

  6. Bake in the preheated oven 30 minutes

  7. Let stand 10 minutes before serving

  8. OR

  9. Double wrap baked lasagna in foil and freeze

  10. Thaw in refrigerator and bake at 180°C until heated through

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