Pastuccia with a Twist

Ingredients

• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 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
• Salt and pepper to taste Salt and pepper to taste
• 250g (8.8 oz) lasagna sheets 250g (8.8 oz) lasagna sheets
• 500ml (2 cups) béchamel sauce 500ml (2 cups) béchamel sauce
• 200g (7 oz) mozzarella cheese, shredded 200g (7 oz) mozzarella cheese, shredded
• 100g (3.5 oz) Parmesan cheese, grated 100g (3.5 oz) Parmesan cheese, grated
• Optional: 200g (7 oz) vegetables of your choice (mushrooms, spinach, etc.) Optional: 200g (7 oz) vegetables of your choice (mushrooms, spinach, etc.)

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 28g, 6g
• 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 chopped onion and minced garlic, and cook until the onion is translucent.
3. 3.
   Stir in the crushed tomatoes, tomato paste, dried oregano, dried basil, salt, and pepper. If using vegetables, add them now. Simmer the sauce for 15-20 minutes, allowing the flavors to meld together.
4. 4.
   Cook the lasagna sheets according to package instructions until al dente. Drain and set aside.
5. 5.
   In a baking dish, spread a thin layer of the meat sauce. Place a layer of lasagna sheets on top, followed by a layer of béchamel sauce and a sprinkle of mozzarella and Parmesan cheese. Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.
6. 6.
   Bake in the preheated oven for 30-35 minutes, or until the cheese is golden and bubbly.
7. 7.
   Remove from the oven and let it rest for a few minutes before serving. This allows the dish to set and makes it easier to slice.

Treat your ingredients with care...

• Lasagna sheets — Cook the lasagna sheets until al dente to ensure they hold their shape and texture in the final dish.
• Béchamel sauce — Make sure the béchamel sauce is smooth and creamy. Whisk continuously while cooking to avoid lumps.
• Mozzarella cheese — Shred the mozzarella cheese yourself for better melting and flavor.

Tips & Tricks

• For a vegetarian version, replace the ground beef with a meat substitute or a combination of mushrooms and lentils.
• Experiment with different types of cheese, such as fontina or provolone, to add a unique flavor to the dish.
• Let the Pastuccia rest for a few minutes after baking to allow the flavors to meld together and make it easier to slice.
• Serve with a fresh green salad on the side to balance the richness of the dish.
• Leftovers can be refrigerated and reheated the next day for an equally delicious meal.

Serving advice

Serve the Pastuccia hot, straight from the oven. Garnish with fresh basil leaves for a pop of color and added freshness.

Presentation advice

To make the dish visually appealing, slice the Pastuccia into individual portions and serve on a plate. The layers of pasta, meat sauce, and cheese will be beautifully displayed.