Classic Italian Lasagne

Ingredients

• 9 lasagne sheets 9 lasagne sheets
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned crushed tomatoes 400g (14 oz) canned crushed tomatoes
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon dried basil 1 teaspoon dried basil
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/4 teaspoon black pepper 1/4 teaspoon black pepper
• 250g (8.8 oz) ricotta cheese 250g (8.8 oz) ricotta cheese
• 100g (3.5 oz) grated Parmesan cheese 100g (3.5 oz) grated Parmesan cheese
• 500ml (2 cups) béchamel sauce 500ml (2 cups) béchamel sauce
• 200g (7 oz) mozzarella cheese, shredded 200g (7 oz) mozzarella cheese, shredded

Nutrition

• Calories: 450 kcal / 1880 KJ
• Fat: 25g (12g saturated)
• Carbohydrates: 28g (6g sugars)
• Protein: 30g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   In a large skillet, cook the ground beef over medium heat until browned. Add the onion and garlic, and cook until softened.
3. 3.
   Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and black pepper. Simmer for 15 minutes.
4. 4.
   In a separate bowl, mix the ricotta cheese and grated Parmesan cheese until well combined.
5. 5.
   Spread a thin layer of the meat sauce on the bottom of a baking dish. Place three lasagne sheets on top.
6. 6.
   Spread half of the ricotta mixture over the lasagne sheets, followed by a layer of meat sauce. Repeat the layers.
7. 7.
   Pour the béchamel sauce over the top layer and sprinkle with shredded mozzarella cheese.
8. 8.
   Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is golden and bubbly.
9. 9.
   Let the lasagne rest for a few minutes before serving.

Treat your ingredients with care...

• Lasagne sheets — Cook according to package instructions, ensuring they are al dente for the best texture in the final dish.
• Ground beef — Choose lean ground beef for a healthier option, and drain any excess fat after browning.
• Béchamel sauce — Prepare the béchamel sauce from scratch for a velvety texture, or use a store-bought version for convenience.
• Ricotta cheese — For a smoother consistency, blend the ricotta cheese in a food processor before mixing with the Parmesan cheese.
• Mozzarella cheese — Use fresh mozzarella for a creamier melt, or regular mozzarella for a more stringy texture.

Tips & Tricks

• To enhance the flavor of the meat sauce, add a splash of red wine while simmering.
• Allow the lasagne to rest for at least 10 minutes before serving to allow the layers to set and make it easier to slice.
• Customize your lasagne by adding sautéed mushrooms, spinach, or roasted vegetables between the layers.
• For a crispy top, broil the lasagne for a few minutes at the end of baking.
• Leftover lasagne can be refrigerated for up to 3 days or frozen for future enjoyment.

Serving advice

Serve the lasagne hot, accompanied by a fresh green salad and crusty Italian bread. Garnish with fresh basil leaves for a pop of color and added freshness.

Presentation advice

To create an appealing presentation, carefully slice the lasagne into squares or rectangles and transfer to individual plates. Drizzle some extra tomato sauce on top and sprinkle with grated Parmesan cheese. Add a sprig of fresh basil as a final touch.