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An easy Lasagne

Why is this lasagne easier?  Because Bechamel sauce is eliminated and only a meat sauce, mozzarella and parmesan cheese is layered.  I prefer no Bechamel because the density of the lasagna pasta layers give a great chew factor.

This recipe comes from an Italian friend of mine, Stefano and he definitely knows what he is doing.

 

An easy Lasagne

Why is this lasagne easier?  Because Bechamel sauce is eliminated and only a meat sauce, mozzarella and parmesan cheese is layered.  I prefer no Bechamel because the density of the lasagna pasta layers give a great chew factor.

This recipe comes from an Italian friend of mine, Stefano and he definitely knows what he is doing.

 

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Ingredients

Recipe serves: 8-10
meat sauce
1 1/2 pound ground or minced beef
1 onion
1 large carrot
1 large stalk celery
4 garlic cloves
1 cube beef bouillon
1/2 cup red wine
26 ounces (750 grams) pureed tomatoes, in can or box
salt, to taste
a few tablespoons olive oil
garnish fresh basil
Parmesan cheese, grated for the table
for lasagne
1 pounds lasagne noodles, the oven ready are easiest (about 12 sheets)
salt, at least a handful
1 1/2-2 cups of grated mozzarella, freshest possible
1 cup parmesan cheese
olive oil for sprinkling
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thoughts&stories

As the name suggests, Bolognese sauce originates from Bologna, Italy and is often referred to as Ragu.    Served over pasta, or commonly made as the meat sauce for Lasagne alla Bolognese, the recipe first appeared in 1861.  The cookbook by Pelligrino Artusi, La scienze in cucina e l’arte di mangiar bene (the science of the kitchen and the art of eating well), was the first time the sauce was featured in a number of different recipes.

Italian sauces often have the base of onions, celery and carrots, which is similar to the Mirepoix in French cuisine.  In Italian the onion, celery, carrot base is called battuto.  When I am feeling a bit lazy, or do not want to chop, I often buy the Mirepoix (battuto) already chopped up- adding about 2 cups to this recipe.

Italians estimate about 100 grams  per person, about 4 ounces per person- 1 pound box serves 4 people, 500 gram bag serves about 4 people.  But if serving for as a starter, you may want to the portion size to be slightly smaller.  I often measure out the pasta (since shapes differ) onto the plate that will be used to “guess-timate” the right amount.  You also need to consider the heartiness of the sauce and determine if more or less should be served- lighter the sauce =  more, heavier a little less.

 

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An easy Lasagne
Posted by
  • time
    2 hours 30 min
  • serves
    8
  • skill level
    Medium

Ingredients

  • meat sauce

  • 1 1/2 pound ground or minced beef
  • 1 onion
  • 1 large carrot
  • 1 large stalk celery
  • 4 garlic cloves
  • 1 cube beef bouillon
  • 1/2 cup red wine
  • 26 ounces (750 grams) pureed tomatoes, in can or box
  • salt, to taste
  • a few tablespoons olive oil
  • garnish fresh basil
  • Parmesan cheese, grated for the table

  • for lasagne

  • 1 pounds lasagne noodles, the oven ready are easiest (about 12 sheets)
  • salt, at least a handful
  • 1 1/2-2 cups of grated mozzarella, freshest possible
  • 1 cup parmesan cheese
  • olive oil for sprinkling

Directions

1
Done

meat sauce

The meat sauce can be prepared 2-3 days in advance and refrigerated until ready to use.
2
Done

Finely chop the onion and garlic. Roughly chop the carrots and celery. You are making a mirepoix (French name) or Soffritto (in Italian) which is finely chopped carrots, celery and onions used as the base of many sauces.

3
Done

Place olive oil in large saucepan over medium heat and add the onions, carrots, celery, cooking for 4- 5 minutes until soft.
4
Done

Add the garlic and cook another 2 minutes.

5
Done

Break up the ground meat with your hands and add to saucepan. Mix well and brown the meat for 7-8 minutes.
6
Done

Crumble in the beef bouillon cube, mix. You usually do not need to add salt now because of the bouillon cube yet once meat cooked after the next step, add salt to taste.
7
Done

Pour in the red wine, let bubble until the wine evaporates into the meat, about 5 minutes. Test for salt.

8
Done

Add the tomatoes and mix well. Let simmer on medium heat for 1 hour. Stir occasionally to make sure nothing burns on the bottom.
9
Done

For the lasagne

In a large baking dish, lightly grease bottom with olive oil, and then add a thin layer of meat sauce.
10
Done

On top of meat line with a single layer of lasagna, placing lasagne edge to edge and breaking to cover the meat layer.

11
Done

Spread over a layer of the meat sauce, generously sprinkle with mozzarella cheese and then parmesan cheese.
12
Done

Add another layer of the lasagna and continue to alternate layers with meat sauce until reach top of pan, ending with layer of meat sauce.
13
Done

Over the top layer add meat sauce, mozzarella and parmesan. Cover with aluminum foil.
14
Done

Bake in a 400F(204C) oven for 45 minutes. Remove foil and bake for another 15 minutes to make top nicely browned.
15
Done

not baking immediately

You can cover in plastic wrap (cling film) and refrigerate up to two days, or cover with plastic wrap and then aluminum foil and freeze up to 3 weeks. Bring to room temperature prior to baking.

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