Classic Lasagna

A can't-go-wrong classic recipe.

Ingredients

4-6 servings

10 sheets No-boil Lasagna Noodles
250 g Ricotta Cheese
3 heads Fresh Parsely
1 Raw egg
500 g Ground Beef/Pork
1 tsp Fennel Seeds
3 cans Whole Tomatoes
6 cloves Garlic
1 pack Fresh Basil
1 Large Onion
2 tbsp Dried Oregano
3 heads Fresh Spinash
50 g Bacon
100 g Mozzarella
2 tbsp Grated Parmigiano Cheese
Italian Parsely
Salt/Pepper
Olive Oil

Method

1 hour

IKLAN TENGAH ARTIKEL

font-size: 1.2em; overflow: visible; zoom: 1;">

Cheese Layer: Finely cut the fresh basil. In large stainless bowl, mix basil, ricotta cheese, and egg. Set off to side for later.

Meat Sauce Layer 1: On medium heat in a large frying pan, add olive oil and grill ground meat, add fennel seeds and salt/pepper. After meat is completely browned, use spoon to remove any excess watery fat.

Meat Sauce Layer 2: In a separate frying pan on medium heat, add olive oil, canned tomatoes, & chopped onions, garlic, fresh basil, and oregano. Bring to a soft simmer.

Meat Sauce Layer 3: Add all of the meat into the tomato frying pan and simmer for another 5 min. then remove from heat and set off to the side. Don't wash the meat frying pan.

Spinach Layer: Add more olive oil to the meat frying pan and simmer the bacon. Once lightly browned, add in finely chopped spinach and heat until the spinach is soft.

Build it 1: In a glass baking pan, coat the bottom with olive oil and add 2 sheets of lasagna (3 sheets if you have a larger pan). Completely cover the sheets with a layer (1/3 of total) of meat sauce. Add 2 more sheets on top.