Until quite recently I thought that making lasagne is very time consuming and complicated, so I rather made Pasta Bolognese, pretty much the same isn’t it?!
Anyway I discovered this simple lasagne recipe by Anni Arro and thought I would give it a try. The recipe is very simple and the result is something much tastier than a pasta bolognese. It’s crunchier, fuller and more juicy all at the same time 😛
- lasagne sheets
- 500g of minced meat
- 1 onion
- 2 gloves of garlic
- a bit of white wine
- a can of crushed tomatoes (200g)
- salt and pepper
- fresh basil
- 100g mozzarella cheese
- 100g grated cheese
I have made slight modifications to the original recipe and have some extra tips to save time and get even a better result. I much prefer fresh pasta and would suggest to use fresh pasta sheets instead of dried ones (which are fine as well of course, but then it is advised to simmer them in the water to make them softer). Meat wise I prefer beef, and always buy organic when possible (just to make sure the animal has seen and eaten grass in its life). It is not as fat as porc and by using lots of onion will still be luscious.
So preheat the oven to about 200 degrees. Fry the onion, garlic and rosemary until golden and then add the meat.
I do tend to add double the amount of onions and garlic. I always add the whole rosemary and remove it from the rest of the meat mass just before I start layering the lasagne. This way I avoid cutting the rosemary but the lasagne has the great full taste of it.
In the baking tray add layers: first pasta sheet then minced meat, little bit of grated cheese, basil and mozzarella. I only have a round baking tray and it will do but square one would be much better…
Continue until you run out of ingredients and finish with meat, cheese and basil. Leave some basil leaves for the decoration as well 😉
Try it at home and enjoy 🙂 I would love to hear your tips on making the best lasagne.