Lasagna, lasagna, lasagna. We all need a good Lasagna recipe in our lives. But even more, we need a sweet, kind and fun Italian friend. I have both! (Hint: if you find an awesome Italian friend, the Lasagna will follow.)
The first time I had this recipe was when my friend, Anthea, made it to contribute to our Christmas feast this last holiday. It was so fun to listen to her video-call her mama, (not that I could understand a word, haha) to get all the instructions and tid-bits for making a perfect Lasagna. I was waiting the whole day to try this beautiful creation.
Finally dinner time rolled around… and, needless to say, it was a highlight on my plate! But due to its huge success the lasagna did not last long. Thankfully, Anthea had made me and my flatmate a pan of our own. It comforted me to know that it sat, hidden away in the freezer, waiting for us. A couple of weeks later it brought us a lot of love and comfort during one of our many days in isolation, haha.
See, I told you this girl is awesome!
And now, on top of all that, she came over to help me so I could share it with you! Thank you Anthea!
Let’s dive in!
- One small onion
- One small carrot
- Olive oil
- 1 1/3 cup tomato sauce (300ml)
- 300g minced beef
- 3 cloves garlic (whole)
- Salt
- 3.5 tablespoons butter (50g)
- 3 tablespoons flour
- 1 cup milk (250ml)
- Lasagna pasta
- Parmesan (approximately 1/2 cup (40g) grated)
- Mozzarella (1 ball)
- Breadcrumbs (about a 1/4 cup(30g) )
- 23×23 cm pan (9×9 in)
According to Anthea’s mama, she really lets the meat cook in this sauce for a long time, even up to an hour to get optimal flavors. She’s the expert, so we highly recommend listening to her advice. 🙂
Before you start the Besciamella, preheat your oven to 180’ C (356’ F).
Bake for 30-40 minutes or until you can pierce the pasta easily. Annnd Finito!
Lasagna
Serves: 2-4
Ingredients:
One small onion
One small carrot
Ragú-
Olive oil
1 1/3 cup tomato sauce (300ml)
300g minced beef
3 cloves garlic (whole)
Salt
Besciamella-
3.5 tablespoons butter (50g)
3 tablespoons flour
1 cup milk (250ml)
Lasagna pasta
Parmesan (approximately 1/2 cup (40g) grated)
Mozzarella (1 ball)
Breadcrumbs (about a 1/4 cup(30g) )
23x23 cm baking pan (9x9 in)
Directions:
1. Dice onion and carrots into small pieces.
2. Pour enough oil in the pan (medium-high heat) so that it covers the whole pan and is about a centimeter deep. Sauté the onion until soft.
3. Add meat. When it’s almost cooked through add tomato sauce and stir together.
4. Then add carrots, garlic and salt and bring to a simmer. Let cook for 40 minutes or until carrots are soft.
5. When the Ragú is almost ready, preheat your oven to 180’ C (356’ F) and prepare your Besciamella.
6. To make Besciamella, melt about 3.5 Tablespoons of butter (50g)
7. Once melted add flour and whisk vigorously. When it’s combined you can add the milk, keep whisking. Should be a bit thicker than condensed milk. If you feel like it is too thick just add a bit of milk, and if it’s too runny add in a bit more flour.
8. To assemble the lasagna, first add a thin layer of Besciamella to the bottom of the pan. Next add a layer of pasta, try not to overlap them too much. Then, add Ragú, a more generous layer of Besciamella. On top of that, put small chunks of mozzarella, and a thin layer of parmesan. And repeat until the last time. (Will depend on the depth of your pan.)
9. Last layer! This time add the Ragú and Besciamella, but no mozzarella or Parmesan. This time top it off with a bit of breadcrumbs for an extra little crunch.
10. Bake for 30-40 minutes or until you can pierce the pasta easily.
11. And you know the last step. EAT!
Tips:
You can also freeze it and have lasagna on demand anytime!! But. Don’t bake it before. But it in the freezer uncooked, then pop it in the oven any time!
Soul Food 