28/10/2024
Labour Day calls for an extra layer of relaxation... and lasagna! 🍝🧄
Took advantage of the long weekend to make this comfort classic from scratch. Nothing like a slow-simmered sauce and all the cheesy layers!!
Prep Time: 15 mins
Cook Time: 90 mins
Total Time: 105 mins
Servings: 8 servings
Ingredients:
For the meat sauce:
2 teaspoons extra virgin olive oil
500g mince
1/2 medium onion, diced (about 3/4 cup)
1/2 large capsicum (green, red, or yellow), diced (about 3/4 cup)
2 cloves garlic, minced
1 can good-quality tomato sauce (700g)
85g tomato paste
400g can crushed tomatoes
2 tablespoons chopped fresh oregano, or 2 teaspoons dried oregano
1/4 cup chopped fresh parsley (preferably flat leaf), packed
1 tablespoon Italian seasoning
1 pinch garlic powder and/or garlic salt
1 tablespoon red or white wine vinegar
1 tablespoon to 1/4 cup sugar (to taste, optional)
Salt
To assemble the lasagna:
250g dry lasagna noodles
425g ricotta cheese
700g mozzarella cheese, grated or sliced
120g freshly grated Parmesan cheese
Recipe:
1. Start boiling the pasta water:
Fill a large pot with water, adding 1 tablespoon of salt per 2 quarts. Place it on the stovetop over high heat. Since it takes some time for a large pot to reach a boil, you can move on to preparing the sauce while the water heats up.
2. Brown the ground beef:
Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the ground beef and cook until it’s lightly browned on all sides.
Using a slotted spoon, transfer the beef to a bowl, leaving about a tablespoon of fat in the skillet and draining the rest.
3. Cook the bell pepper, onions, and garlic; add the beef back:
Add the diced bell pepper and onions to the skillet.
Sauté for 4 to 5 minutes, until the onions turn translucent and the peppers soften. Add the minced garlic and cook for another 30 seconds.
Return the browned ground beef to the skillet, stir everything together, lower the heat, and let it cook for an additional 5 minutes.
4. Prepare the sauce:
Transfer the beef mixture into a medium pot. Add the crushed tomatoes, tomato sauce, and tomato paste.
Season with parsley, oregano, and Italian herbs, adjusting to your preference. Sprinkle in garlic powder or garlic salt to taste.
Add a dash of red or white wine vinegar, then stir in sugar, a tablespoon at a time, tasting as you go to balance the acidity of the tomatoes.
Season with salt, keeping in mind that Parmesan, added later, will also contribute saltiness.
Bring the sauce to a simmer, then reduce the heat to maintain a gentle simmer. Let it cook for 15 to 45 minutes, stirring often and scraping the bottom of the pot to prevent sticking.
Remove from heat when ready.
5. Boil and drain the lasagna noodles:
By now, the salted water should be at a full boil from step 1. Add the lasagna noodles and cook until al dente, following the package instructions.
Stir frequently to prevent sticking, and ensure the water stays at a rolling boil throughout cooking.
Once cooked, drain the noodles in a colander and rinse with cool water, gently separating any that may be sticking together.
Lightly coat a large rimmed baking sheet with olive oil and lay the noodles out on it, turning them to coat with a bit of oil. This will keep them from sticking.
Preheat the oven to 190*C
6. Assemble the lasagna:
Spread a cup of sauce evenly over the bottom of a 9x13-inch casserole or lasagna dish. Layer a single layer of lasagna noodles (about 3 long noodles, with slight overlap if needed) over the sauce. Spoon a third of the remaining sauce over the noodles.
Top with a third of the grated mozzarella, then dollop half of the ricotta cheese every couple of inches. Sprinkle half of the grated Parmesan evenly over the ricotta.
Add a second layer of noodles, followed by half of the remaining sauce. Layer on half of the remaining mozzarella, the rest of the ricotta, and the remaining Parmesan.
For the final layer, place another set of noodles, spread the remaining sauce over them, and finish with the last of the mozzarella cheese.
7. Bake:
Cover the lasagna pan with aluminium foil, tenting it slightly to prevent contact with the noodles or sauce. Bake at 375°F for 45 minutes. For a crustier top or edges, uncover for the last 10 minutes of baking.
8. Cool and serve:
Let the lasagna cool for at least 15 minutes before serving. Leftovers will stay fresh for up to 5 days and can be reheated in the oven or microwave. Keep the aluminium tent for storage, ensuring it doesn’t touch the sauce directly.
