The best lasagna.
The best lasagna, ingredients:
- 400 g uncured sausage (Italian, or according to your choice and taste, semi-fresh)
- 350 g lean ground beef
- half a cup of minced onion
- 2 cloves of garlic, crushed
- 1 can (500 g) of ground tomatoes
- 2 x (180g) tins of tomato sauce
- 2 x (180 g) tins of tomato paste
- ½ cup of water
- 2 spoons of sugar
- 4 tablespoons of chopped fresh parsley
- 1 ½ teaspoons of dried basil leaves
- 1 ½ teaspoons salt, or to taste
- 1 teaspoon of Italian seasoning
- ¼ teaspoon ground black pepper
- 12 lasagna crusts
- 400 g of ricotta cheese
- 1 egg
- 300 g of mozzarella cheese, sliced
- ¾ cup grated Parmesan cheese
The best lasagna, preparation:
- In a deep pan, sauté the sausage, ground beef, onion and garlic over medium heat until well browned.
- Stir in crushed tomatoes, tomato sauce, tomato paste and water.
- Season with sugar, 2 tablespoons of parsley, basil, 1 teaspoon of salt, Italian seasoning, and pepper.
- Simmer, covered, for about 1,5 hours, stirring occasionally.
- Bring a large pot of lightly salted water to a boil.
- Cook the lasagna crusts in boiling water for 8 to 10 minutes (or according to package directions, if it says otherwise).
- Drain the noodles and rinse with cold water.
- In a mixing bowl, mix the ricotta cheese with the egg and add the remaining 2 tablespoons of parsley and 1/2 teaspoon of salt.
- Preheat the oven to 180 degrees C.
- How do you make lasagna?
- Spread 1,5 cups of the meat sauce in the bottom of a 34 x 22 cm baking dish.
- Arrange the lasagna shells lengthwise over the meat sauce, overlapping slightly.
- Spread with 1/2 of the ricotta cheese mixture.
- Place 1/3 of the mozzarella cheese on top.
- Spoon 1 ½ cups of the meat sauce over the mozzarella and sprinkle with 1/4 cup of the Parmesan cheese.
- Repeat the layers, as long as you have crusts, and top with the remaining mozzarella and Parmesan cheese.
- Cover with foil: to prevent sticking, make sure the foil does not touch the cheese.
- Bake in the preheated oven for 25-30 minutes, depending on how well your oven works.
- Remove the foil and bake for another 20-25 minutes.
- Leave the finished lasagna for 15 minutes to cool and rest before serving.
Pleasant!
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