Lasagna Recipe

Name: Sapori Italian Roots Lasagna Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 12 pieces Lasagna noodles; 500 g Ground beef; 1 medium Onion, chopped; 3 cloves Garlic, minced; 400 ml Tomato sauce; 400 ml Crushed tomatoes; 250 g Ricotta cheese; 250 g Mozzarella cheese, shredded; 100 g Parmesan cheese, grated; 100 g Fontina cheese, shredded; 1 large Egg; 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Dried oregano; 1 tsp Dried basil

Inspired by Sapori Italian Roots

Time1h 15m

Serves6

Layered with 4 cheeses, bolognese

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Ingredients

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Main Ingredients

12 pieces Lasagna noodles

1 1/8 lb (500 g) Ground beef

1 medium Onion, chopped

3 cloves Garlic, minced

1 2/3 cup (400 ml) Tomato sauce

1 2/3 cup (400 ml) Crushed tomatoes

8.82 oz (250 g) Ricotta cheese

8.82 oz (250 g) Mozzarella cheese, shredded

3 1/2 oz (100 g) Parmesan cheese, grated

3 1/2 oz (100 g) Fontina cheese, shredded

1 large Egg

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

1 tsp Dried oregano

1 tsp Dried basil

Method

Cooking Instructions

Prepare the Bolognese Sauce

In a large skillet, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until onion is translucent. Add ground beef and cook until browned. Stir in tomato sauce, crushed tomatoes, salt, black pepper, oregano, and basil. Simmer for 30 minutes, stirring occasionally.

Prepare the Cheese Mixture

In a bowl, combine ricotta cheese, egg, half of the mozzarella, half of the Parmesan, and fontina cheese. Mix well and season with salt and black pepper.

Assemble the Lasagna

Preheat the oven to 190°C (375°F). Spread a thin layer of the Bolognese sauce on the bottom of a baking dish. Layer 4 lasagna noodles on top, followed by half of the cheese mixture, then another layer of Bolognese sauce. Repeat the layers, finishing with a layer of noodles topped with the remaining Bolognese sauce and the remaining mozzarella and Parmesan cheese.

Bake

Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the cheese is bubbly and golden. Let it cool for 10 minutes before slicing.