Lasagna is one of my all time favourite meals to make for my family as it’s filling and also very tasty.
Below I have put together my favourite lasagna recipe this is just how I make my own which is a hit with everyone who tries it.
Ingredients:
Meat Sauce:
- 500grams to 1kg of ground beef
- 1 medium onion, chopped
- 2 cloves garlic, minced (optional)
- 1 can of crushed tomatoes
- 1 can of tomato sauce
- 1 teaspoon dried basil leaves (optional)
- 1 tablespoon salt
- 1/4 teaspoon ground black pepper
- 1/4 cup chopped fresh parsley (optional)
Cheese sauce:
- 250 grams of grated cheese
- 1 jar of three cheese sauce (I use dolmio brand)
- 2 tablespoons fresh parsley, chopped (optional)
- 1/2 teaspoon salt
- 1 teaspoon of ground paprika
Lasagna Layers:
- 500 grams of lasagna pasta (I use 2 bags of san remo pasta wide lasagna 250g)
- 100 grams ish of shredded cheese
Instructions:
1. Prepare the Meat Sauce: In a large pan over medium heat, cook the ground beef and onion until well browned. Add the garlic and cook for another minute. Stir in the crushed tomatoes and tomato sauce. Season with the basil, parsley, salt and pepper before removing from the heat.
2. Prepare the Cheese sauce: In a pot on medium heat combine the cheese, three cheese sauce, parsley, paprika and salt. Mix until well blended and the cheese has melted.
3. Cook the pasta: Cook the lasagna pasta according to package instructions. Drain when it has finished cooking.
4. Assemble the Lasagna: Preheat the oven to 190°C. In a 9x13 inch baking dish, spread a layer of the pasta on the bottom of the pan and then evenly apply a layer of the meat sauce. Spread an even layer of cheese sauce, and top with some the shredded cheese. Repeat until you run out of all the mixtures make sure to finish with the remaining cheese sauce and shredded cheese.
5. Bake the Lasagna: Bake in the preheated oven for 25 minutes or until golden. Remove from oven and let it cool for about 15 minutes before serving.
And there you have it a home made lasagna that is a hit and super tasty.
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