Lasagne

Ingredients

While the original Italian lasagne typically features a combination of beef, pork, and veal, the Latvian-style lasagne incorporates more pork and adds a touch of smokiness with the use of smoked bacon. Additionally, Latvian cuisine often includes sour cream, which is used in this recipe to create a creamy and tangy element. 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 pork 500g (1.1 lb) ground pork
• 200g (7 oz) smoked bacon, diced 200g (7 oz) smoked bacon, diced
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 400g (14 oz) canned tomatoes, crushed 400g (14 oz) canned tomatoes, crushed
• 2 tablespoons tomato paste 2 tablespoons tomato paste
• 1 teaspoon dried thyme 1 teaspoon dried thyme
• 1 teaspoon dried oregano 1 teaspoon dried oregano
• 1 teaspoon paprika 1 teaspoon paprika
• 250g (8.8 oz) sour cream 250g (8.8 oz) sour cream
• 200g (7 oz) mozzarella cheese, grated 200g (7 oz) mozzarella cheese, grated
• 50g (1.8 oz) Parmesan cheese, grated 50g (1.8 oz) Parmesan cheese, grated
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat: 35g total, 15g saturated
• Carbohydrates: 30g total, 5g 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 diced bacon until crispy. Remove the bacon from the skillet and set aside.
3. 3.
   In the same skillet, add the ground pork and cook until browned. Add the chopped onion and minced garlic, and cook until the onion is translucent.
4. 4.
   Stir in the crushed tomatoes, tomato paste, dried thyme, dried oregano, and paprika. Season with salt and pepper to taste. Simmer the sauce for 10 minutes.
5. 5.
   In a greased baking dish, spread a thin layer of the meat sauce on the bottom. Place three lasagne sheets on top.
6. 6.
   Spread a layer of the meat sauce over the lasagne sheets, followed by a layer of sour cream. Sprinkle a portion of the crispy bacon and grated mozzarella cheese on top.
7. 7.
   Repeat the layers until all the ingredients are used, finishing with a layer of meat sauce, sour cream, and grated Parmesan cheese.
8. 8.
   Cover the baking dish with foil and bake for 30 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.
• Smoked bacon — Choose a high-quality smoked bacon for a robust smoky flavor.
• Sour cream — Use full-fat sour cream for a creamy and tangy taste.

Tips & Tricks

• To add extra flavor, you can sauté the onion and garlic in the bacon fat before adding the ground pork.
• For a lighter version, you can use turkey or chicken instead of pork.
• Feel free to add vegetables like mushrooms or spinach to the meat sauce for added nutrition.
• Letting the lasagne rest for a few minutes before serving allows it to set and makes it easier to slice.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Latvian-style lasagne hot, accompanied by a fresh green salad and a dollop of sour cream on top. Garnish with fresh herbs like parsley or dill for a pop of color.

Presentation advice

To make the lasagne visually appealing, cut it into squares and carefully transfer each portion to a plate using a spatula. Drizzle some extra meat sauce on top and sprinkle with grated Parmesan cheese for an appetizing presentation.