Easiest Lasagna Recipe ever

One of the first dishes I learned was this lasagne, even if preparing the bechamel sauce was still a challenge. But at the beginning, the big problem was to cook the lasagne sheets without breaking them. Fortunately, now we have a kind of sheets that does not need precooking. On the other side, now I make my own fresh pasta for lasagne almost always, it does not need pre-cooking neither.

From my point of view, I think this is the lasagne I most enjoy. I do not know if it is just because it is my twist on the traditional recipe, or it may be because I read a lot of Garfield when I was a child… Who knows…

This recipe is very easy. First we need a bechamel that is ready in less than 10 minutes and a meat sauce like bolognese that only take a little more than half an hour. I think I should share now my twist on this lasagne… It is the gratin. I use cheese mix: gouda, cheedar and emmental. It is delicious on top and combines perfectly with the meat sauce and pasta.

Easiest Lasagna Recipe ever

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Serves: 4 Time: 45 m Difficulty: Easy

Ingredients

• 500 ml of bechamel ^[1], half of the recipe following the link
• 15 lasagne sheets (better homemade)
• 350 g of minced meat
• 400 g of tomatoes (or 1 large can)
• 1 onion, peeled and cut into small pieces
• 2 cloves garlic, minced
• 1 bay leaf
• 4 tablespoons of olive oil
• 100 g of a cheese mix of emmental, gouda and cheedar
• Salt, sugar and pepper

Directions

 

1. Brown the garlic in a skillet over medium heat with olive oil, then add the onion and brown for 10 minutes, stirring occasionally .
2. Add minced meat, increase heat slightly and cut the meat into small pieces with a spatula beef as it browns.
3. Poir in the tomatoes, previously blended and shited with a Chinois Strainer. Add also two teaspoons of sugar to correct acidity, the bay leaf, salt and pepper.
4. Simer the meat sauce over low heat for about 30 minutes.
5. Cook lasagne sheets following packet instructions. If you use fresh homemade pasta or pre-cooked sheets this step is not required.
6. In a baking dish, place a thin layer of bechamel on the bottom.
7. Then, alternate a layers of lasagne sheets and them meat sauce, finishing with a layer of pasta.
8. Cover the lasagne with the bechamel sauce and sprinkle with the cheese mix.
9. Bake for 20 minutes at 180ºC, heat on top and bottom, until cheese is browned to your liking.
10. Done.

Hints, Tips, and Tricks

• You can use minced pork (half and half). But I prefer 100% beef.
• According to the book “The Silver Spoon”, you can add carrots and brown them with onion. Also, you can add a dash of wine and let it to evaporate, just before adding the tomatoes. Regarding the cheese, it is sprinkled with parmesan.
• We can use e our favourite cheese mix.

 

Categories: lasaña ^[2] pasta ^[3] recipe ^[4]

Tags: bechamel ^[5] boloñesa ^[6] gratin ^[7] lasaña ^[8] pasta ^[9]