RCI-ND.002.0059.001
Lasagna
Submitted by Eller I am relatively new to cooking but I like doing it and enjoying the results. In this case, I now have a couple of days worth of food for lunch that actually taste better being leftovers. To begin, you'll need the following.
Prep15 min
Cook20 min
Total35 min
Servings4
Difficultyadvanced
Ingredients
- tomato sauce (I used a plain variety1 canbut feel free to use a flavour you like)
- 1 can
- 1 unit
- 3-4 cloves
- of a green pepper (I found a red one to use too)3/4 unit
- 3-4 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 1 unit
- 2 unit
- Chilies1 unitif you want a bit of a kick.
- 2 tbsp
- ground meat. I selected beef but you can use veal450 gramspork, turkey or chicken too if you should so desire.
- Ricotta or cottage cheese1 unit
- Parmesan and/or Mozzarella Cheese to top.1 unit
- a package of lasagna noodles.1 unit
Method
1
Dice the onion and mince the garlic cloves. Chop the green pepper and fresh tomatoes into small pieces. Slice the chili if using.
2
Heat the olive oil in a large pot over medium-high heat. Add the ground beef and cook, breaking it apart with a spoon, until browned.
8 minutes
3
Add the diced onion and garlic to the meat and cook until softened and fragrant, stirring occasionally.
4 minutes
4
Stir in the tomato paste and cook for 1-2 minutes to caramelize slightly. Add the canned tomato sauce, fresh tomatoes, and sliced chili if using.
5
Add the chopped green pepper, bay leaves, oregano, basil, thyme, salt, and pepper to the pot. Stir well to combine.
1 minutes
6
Reduce heat to low and simmer the meat sauce uncovered, stirring occasionally, until thickened and flavors meld.
30 minutes
7
While the sauce simmers, bring a large pot of salted water to a boil. Add the lasagna noodles and cook according to package directions until al dente, then drain and set aside.
8
Preheat the oven to 375°F (190°C). In a bowl, combine the ricotta or cottage cheese with salt and pepper to taste.
9
Spread a thin layer of the meat sauce on the bottom of a 9x13-inch baking dish. Layer noodles over the sauce, overlapping slightly.
10
Spread a layer of ricotta mixture over the noodles, then add another layer of meat sauce. Repeat layers, finishing with a layer of sauce.
11
Top the lasagna generously with grated Parmesan and/or Mozzarella cheese. Cover with aluminum foil.
12
Bake covered for 25 minutes, then remove foil and bake uncovered for an additional 15-20 minutes until the cheese is melted and lightly golden. Let rest for 10 minutes before serving.
40 minutes