My Favourite Lasagna
Who doesn’t like lasagna?
Hint: …. Shhh you are being silly, everyone likes it!
Lately I have been MIA (again). Life is what happens while we are busy making other plans, but my sweet colleague Ela encouraged me to get back at it. So this is me – getting back at it!
Lasagna is a hit in our home any day every day of the week. It can be a simple thing we eat during the week, or we use it for when a larger number of guests are visiting. It is safe to call it a go-to meal. I like my lasagna best when the sauce has simmered for 2-4 hours, but if you do not have time for that, 1 hour can be sufficient. I encourage making a lasagna during the weekend. Honestly, the best flavour comes out after it has been sitting for a day or two. To top off the amazingness of it all… It freezes well!
- 600 g minced beef (2-7% fat)
- 3 small onions
- 3 garlic gloves
- 4-5 carrots (depending on size)
- 1 squash (can be left out)
- 2 cans of chopped/diced tomatoes
- 2 tbsp tomato puree
- Salt and pepper
- 1 dl red wine (can be left out)
- Morney sauce: E.g., buy this
- Whole grain pasta plates
- Olive oil
- Grated mozzarella cheese
- Chop onion and garlic and sauté in a pan until they become soft
- Add meat and continue stirring
- Chop/grate all vegetables – I vary between chopping and grating them
- Add remaining sauce ingredients (anything but morney sauce, pasta plates, and mozzarella)
- Leave the sauce to simmer for a minimum of 1 hour… the longer the better
- Turn on your oven to 200°C
- “Build” your lasagna in a ovenproof dish coated with a little olive oil (the trick here is to start with a layer of morney sauce, then meat sauce followed by pasta plates. Use 3-5 layers depending on the size of your dish. Finish off with a layer of meat sauce and cover with mozzarella – delicious
- Bake in oven for approximately 30 minutes
Tip: Serve with a glass of red wine and a green salad to change this from a every day dish and turn it into a weekend meal.
Let me know how you get on!