Beef Lasagna


680g lasagna pasta
500g minced beef
700ml marinara sauce
220g mozzarella cheese, grated
220g Ricotta cheese
220g mushrooms, thinly sliced
2 large onions, chopped
4-8 cloves garlic
½ cup Parmesan cheese, grated
½ stick butter
¼ cup olive oil
salt and pepper to taste

1) Add a tbsp of oil to 2-3 litres of lightly salted boiling water.
2) Slowly add the strips of pasta to the water, avoiding them break or stick together.
3) Stir gently once they have become soft and bring to a low boil.
4) Line the bottom of the oven with tinfoil to catch any splashes and preheat it to 150 °C.
5) Warm a dry skillet over medium heat.
6) Add the sliced mushrooms to the buttered pan.
7) Once the mushrooms begin to brown, add one chopped onion.
8) Peel the garlic while the onions sweat.
9) Once the onions are transparent, crush half the garlic and add it to the mushrooms.
10) Mix thoroughly and drain any excess liquid from the mixture.
11) Remove the vegetables and reserve them in a small bowl.
12) Turn the heat to high and crumble the beef into the pan.
13) Sear it well until brown, add salt, and reduce the heat.
14) As the beef is finishing cooking, add a chopped onion and crush the rest of the garlic into it.
15) Finish cooking, drain any fat and reserve in another bowl.
16) Strain the pasta and run it under cold water to stop the cooking process.
17) Drain the lasagna noodles completely before using.
18) Sort the broken noodles from whole ones; use the partial noodles in the interior layers of the dish.
19) Oil the bottom and sides of a large and deep baking dish.
20) Ladle half a cup of sauce into the bottom of the pan and spread evenly.
21) Make a complete layer of unbroken pasta.
22) Sprinkle a thin layer of mozzarella cheese across the layer of noodles.
23) Make a layer of the cooked beef and spoon a half cup of the sauce over it.
24) Cover the meat with another layer of pasta (broken noodles can be placed here).
25) Spread out the ricotta cheese into a complete layer.
26) Spread another ½ cup of sauce across the cheese layer. Spoon out the mushroom mixture across the ricotta in an even layer. Try to ensure the sauce fills everywhere by lifting and ‘dropping’ the dish a few times.
27) Cover the dish with foil and place in
28) Tightly cover the pan with foil and place in the 150 °C oven for 30 minutes or until bubbling.
29) Remove foil and cover the top with the remaining grated mozzarella. Sprinkle the grated Parmesan cheese over the final layer of cheese and return to oven.
30) When the cheese has melted turn off the oven; leave the pan in the oven until the cheese has completely melted and the lasagna is heated through.


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