Hungarian-style Lasagne

Ingredients

While the original Italian lasagne is known for its tomato-based sauce and Italian herbs, this Hungarian adaptation incorporates paprika, a staple spice in Hungarian cooking. The meat sauce is also enhanced with Hungarian sausages, giving it a smoky and robust flavor. Additionally, the cheese used in this recipe is a combination of Hungarian cheeses, adding a unique tanginess to the dish. We alse have the original recipe for Lasagne, so you can check it out.

• 9 lasagne sheets 9 lasagne sheets
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 200g (7 oz) Hungarian sausages, diced 200g (7 oz) Hungarian sausages, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 red bell peppers, diced 2 red bell peppers, diced
• 2 tablespoons Hungarian sweet paprika 2 tablespoons Hungarian sweet paprika
• 1 teaspoon caraway seeds 1 teaspoon caraway seeds
• 400g (14 oz) canned diced tomatoes 400g (14 oz) canned diced tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 250ml (1 cup) beef broth 250ml (1 cup) beef broth
• 250g (9 oz) Hungarian cottage cheese 250g (9 oz) Hungarian cottage cheese
• 250g (9 oz) Hungarian sour cream 250g (9 oz) Hungarian sour cream
• 200g (7 oz) Hungarian hard cheese, grated 200g (7 oz) Hungarian hard cheese, grated
• Salt and pepper to taste Salt and pepper to taste
• Fresh parsley, chopped (for garnish) Fresh parsley, chopped (for garnish)

Nutrition

• Calories: 550 kcal / 2300 KJ
• Fat: 32g (15g saturated)
• Carbohydrates: 32g (8g sugars)
• Protein: 35g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the lasagne sheets according to the package instructions until al dente. Drain and set aside.
3. 3.
   In a large skillet, brown the ground beef and Hungarian sausages over medium heat until cooked through. Remove from the skillet and set aside.
4. 4.
   In the same skillet, sauté the onion, garlic, and red bell peppers until softened.
5. 5.
   Add the Hungarian sweet paprika and caraway seeds to the skillet and cook for another minute.
6. 6.
   Return the cooked meat to the skillet and stir in the diced tomatoes, tomato paste, and beef broth. Season with salt and pepper to taste. Simmer for 10 minutes.
7. 7.
   In a separate bowl, mix together the Hungarian cottage cheese and sour cream.
8. 8.
   To assemble the lasagne, spread a thin layer of the meat sauce on the bottom of a baking dish. Place a layer of lasagne sheets on top, followed by a layer of the cottage cheese and sour cream mixture. Repeat the layers until all the ingredients are used, finishing with a layer of meat sauce on top.
9. 9.
   Sprinkle the grated Hungarian hard cheese over the top layer of meat sauce.
10. 10.
    Bake in the preheated oven for 30 minutes, or until the cheese is melted and golden.
11. 11.
    Remove from the oven and let it rest for a few minutes before serving.
12. 12.
    Garnish with fresh parsley and serve hot.

Treat your ingredients with care...

• Hungarian sausages — Look for authentic Hungarian sausages, such as kolbász or debreceni, to achieve the traditional flavor.
• Hungarian sweet paprika — Use high-quality Hungarian sweet paprika for the best flavor. It adds a distinct smoky and sweet taste to the dish.
• Hungarian hard cheese — If you can't find Hungarian hard cheese, you can substitute it with a combination of cheddar and Parmesan cheese for a similar taste.
• Hungarian cottage cheese — Hungarian cottage cheese has a crumbly texture and tangy flavor. If unavailable, you can use ricotta cheese as a substitute.
• Hungarian sour cream — Hungarian sour cream is thicker and tangier than regular sour cream. If you can't find it, you can mix regular sour cream with a small amount of lemon juice to achieve a similar taste.

Tips & Tricks

• For a spicier version, add a pinch of Hungarian hot paprika to the meat sauce.
• Let the lasagne rest for a few minutes after baking to allow the flavors to meld together.
• If you prefer a milder flavor, reduce the amount of Hungarian sweet paprika used in the recipe.
• Serve the lasagne with a dollop of Hungarian sour cream on top for an extra creamy touch.
• Leftover lasagne can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Hungarian-style Lasagne hot, straight from the oven. Accompany it with a fresh green salad or pickled vegetables to balance the richness of the dish.

Presentation advice

To make the lasagne visually appealing, sprinkle some chopped fresh parsley on top before serving. The vibrant green color will add a pop of freshness to the dish.