This lasagna recipe is one of my easier recipes. Feel free to modify this recipe if you are a food extraordinaire, and add some extra flavour to this delicious dish and make it the best lasagna recipe.
I have served this lasagna recipe numerous times at parties and food fest, and the response has been more than encouraging. So, I have decided to share my love, as well as this recipe here. Before we touch on the recipe, let’s dig a little deeper into this dish. It will certainly add some spice to the food if you know its origins. As you would have known, Lasagna is a classic Italian pasta dish, with layers of cheese in between layers of pasta, sauces and main ingredients such as chicken or beef.
Lasagna is actually a Greek word, meaning a cooking pot. The Romans used this word and it is later passed on to the Italians who used this “cooking pot” to make lasagna. Subsequently, the dish took over the name of the cooking pot and is known as what we call the dish now – Lasagna. Enough ramblings, let’s cook now!
It is advised that you read through the recipe and prepare the ingredients beforehand. The format of the recipe is to list the steps of the process with the necessary ingredients in each step, unlike the traditional recipe where all the ingredients are listed first. Just be careful and don’t miss out on any ingredients when you need them the most.
Here is the recipe for 6 servings:
We will start with the main beef ingredient. Prepare a large pot and drop all these ingredients into a pot. Cook with medium-low heat.
- 500 grams of minced beef
- 1/4 cup, 60 ml, of chopped onions
- 1/4 cup, 60 ml, of chopped garlic
Add the following into the pot when the meat is cooked. The tomatoes related family.
- 1/2 can, 15 ounces, tomatoes (you can use freshly cut ones)
- 1 can, 8 ounces, tomato sauce
- 1 can, 8 ounces, tomato paste
- 1/4, 60 ml, a cup of water.
Stir and add these seasonings.
- 1 tablespoon, 30 ml, white sugar
- 1/2 teaspoon, 5 ml, fennel seed
- 1 teaspoon, 10 ml, basil leaves chopped
- 1 tablespoon, 30 ml, parsley chopped
- 1/2 teaspoon, 5 ml, salt
- 1/2 teaspoon, 5 ml, Italian Seasoning
- 1/4 teaspoon, 2.5 ml, ground pepper
Cover the pot and simmer the meat for one hour. Let these fellas slug it out in the pot. They will become good buddies after the slugfest. Let’s move on to the noodles.
Soak 6 noodles in hot water for 15 minutes. Place the following into a bowl for the cheese.
- 1 egg
- 1 tablespoon of chopped parsley
- 12 ounces of provolone cheese, shredded
- Prepare another 6 ounces of parmesan cheese, we need to add it separately later.
Give them a good mix.
The meat is done, the noodles are cooked, and the cheese has arrived. Let’s cook some lasagna now.
- Prepare a 5×7 baking pan and put 1/3 of the handsome meat sauce on the bottom of the pan.
- Place noodles over the sauce, you might need to cut the noodles to make sure they cover the pan.
- Spread 1/2 of the cheese mix on top of the noodles.
- Sprinkle parmesan cheese over the cheese mix.
- Spread the 1/3 of meat sauce over the cheese.
- Here come the noodles again. Place them over the sauce.
- Spread the remaining cheese mixture over the noodles. Save one cup of cheese for the top layer.
- Add in some Parmesan cheese.
- Pour the remaining 1/3 of the meat sauce over the top.
- Lastly, add the cheese for the top layer, and as usual, sprinkle some parmesan cheese.
Cover the pan with aluminium foil and bake in a preheated oven at 350F for 20 minutes. Remove the foil after 20 minutes and bake at the same temperature for another 20 minutes. After all the effort and thanks to our best lasagna recipe, it’s done! Bravo Italiano!
Take look at our sourdough bread recipe too if you’ve got some time.