Bolognese dish par excellence, Lasagna or Lasagne (the Italian correct name is plural ) are the one of the most iconic Italian dishes ever.
It’s a dish for Sunday lunches, Christmas Day or special occasions spent with family and friends.
The traditional baked lasagna is made up of alternating layers of bolognese sauce, sheets of pasta, fresh mozzarella, Parmesan, and so on, repeating in that order until you have run out the ingredients.
Easy to make, tastes totally delicious! 😉
It’s the ultimate comfort food, it’s freezer-friendly.. It’s possible assemble the lasagna, freeze it before baking and bake it on the day of serving.
I often do! Then just thaw it and bring it back to room temperature before you bake. 😉
In addition you can make it a day ahead and warm it them before serving! 😉
A yummy recipe that everyone likes, young and old.. kids love it! 😀
Additional Notes: I highly recommend to anyone who likes to cook Italian, to use no-boil (also called oven-ready) lasagna, I suggest using more sauce than you usually would in your traditional recipes (because they require some extra liquid to expand properly) and cooking your lasagna covered for at least half of your cooking time, to help it cook through more quickly and evenly.
- 300g minced beef
- 200g minced pork (shoulder)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 medium carrots, finely chopped
- 2 celery stalks, finely chopped
- 1 dried bay leave
- 1 glass red wine
- 3 x 400g tins chopped tomatoes
- handful fresh basil leaves
- salt and freshly ground black pepper
- 300g lasagne sheets, uncooked (oven ready Lasagna)
- 250g fresh mozzarella
- 100g Parmensan, finely grated
- Heat the oil in a large pot. Add finely chopped the carrot, celery, onion and cook over a low heat, until the onions are transparent and the vegetables are soft.
- Add the minced beef, stir well and, when the meat is nicely browned, add the bay leave, the wine and and let it evaporate over high flame.
- Then add all the tomatoes, fill an empty tin with water and add it to the pot, season with a tiny pinch of salt and pepper, reduce heat to low and cover with the lid on.
- Let the sauce cook for at least 2 hours, stirring occasionally.
- Remove from heat and set aside.
- Heat the oven to 180°C.
- Spread a layer of Bolognese into the bottom of an ovenproof dish.
- Add one layer of lasagne sheets, making sure not to overlap them.
- Cover them with a layer of ragù sauce, sliced mozzarella and grated Parmesan.
- Repeat the process thrice more, finishing with a layer of Bolognese and the Parmesan.
- Bake for 40 minutes until golden.
- Let the lasagne sit for 10 minutes before cutting and serving.