Lasagna is a classic pasta dish that originates from Italy. Essentially a pasta casserole, this has to be one of my favourite pasta dishes of all time and Garfield’s.
The best part about a lasagna is you can build and prep a lasagna ahead of time and keep it in the fridge or freezer until you are ready to serve. All you have to do is pop it in the oven for about an hour and dinner is served.
Lasagna is a great dish to serve when hosting a dinner because you can make it the night before which will save you lots of time on the day of.
Ingredients:
Bolognese sauce:
300g – Ground Beef, can use any other ground meat
1 pc – Onion, diced
4 cloves – Garlic, minced
2 tbsp – Tomato Paste
700ml – Tomato Sauce
2 tbsp – Balsamic Vinegar
1 tbsp – Worcestershire Sauce
1 tbsp – Oregano, dried – can use fresh if available
Pasta:
Pasta sheets – About 10-12 sheets, I use gluten free but can use regular
Ricotta cream:
300g – Ricotta Cheese
50ml – 35% Cream
1/2 tsp – Salt
Cheese topping:
300g – Mozzarella cheese, You can sub out for any other mozzarella or hard cheese of your choice.
Optional:
100g – Pesto sauce (will make a video on this later)
When you start assembling. Layer the bolognese and ricotta cream in between the pasta sheets. Top it off with the mozzarella. It doesn’t really matter which layer contains which, just so long as it’s all in the lasagna.
Side note:
– I subbed out the pasta sheets for gluten free pasta sheets but feel free to use regular pasta if you want. And yes, you can use fresh pasta if you have it.
– All of the main elements can be made ahead of time and the assembly of the actual lasagna can be done cold.
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