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Classic Lasagna recipe

Course Main Course
Cuisine Italian, American, Mediterranean
Prep Time 35 minutes
Cook Time 1 hour 35 minutes
Total Time 2 hours 10 minutes
Servings 8 people

Ingredients

For the tomato sauce

  • 36 oz or 800 grams plain pureed tomatoes (1 big can)
  • 2 cloves garlic minced
  • 3 tbsp olive oil extra virgin
  • 1/2 of whole sweet bell pepper cut in thin strips
  • 2 tbsp fresh basil chopped
  • 1 tsp sugar
  • salt
  • pepper

For the meat sauce

  • 2.2 lbs or 1 kg fresh ground meat low fat preferably
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 1/2 of whole sweet bell pepper sliced
  • 8 oz or 250 gram mushrooms sliced
  • 8 oz or 250 gram whole peeled tomatoes (with their juices) finely chopped
  • 1/2 cup red wine
  • 3 tbsp olive oil extra virgin
  • 1 cup hot water
  • 1 bay leaf
  • 1 tsp allspice ground
  • salt
  • pepper

For the cheeses

  • 16 oz or 450 gram ricotta cheese
  • 16 oz or 450 gram mozzarella cheese shredded (not the one packed in water)
  • 8 oz οr 250 gram provolone cheese shredded
  • 5 oz or 150 gram fontina cheese shredded
  • 5 oz or 150 gram parmesan cheese shredded
  • 5 oz or 150 gram fresh mozzarella cheese crumbled (not mandatory)

2 boxes of lasagna that do not need to be precooked

Instructions

For the tomato sauce

  1.  First of all place the olive oil in a medium sauce pan and set the temperature to low. throw in the garlic and let int infuse the olive oil as it warms u for 2-3 minutes.

  2.  raise the temperature to medium and get the bell pepper in and let it take temperature for a minute. Add the tomato puree and stir well.

  3. Add the sugar and the salt and pepper. Let it cook for 5 minutes.

  4.  In addition turn off the heat and add the basil. Set aside.

For the meat sauce.

  1.  First of all place the olive oil in a wide but deep skillet and set the temperature to high. Once it gets hot place the ground meat in and brown it well.

  2. Once the meat is browned add the onion and garlic. Season with salt and pepper and stir well. Let the onion soften a bit till it becomes translucent.

  3.  In addition add the mushrooms and stir well. Let them cook for a couple of minutes

  4. The red wine is next and stir well and let the alcohol evaporate it should take just a couple of minutes. Lower the heat to medium.

  5.  Furthermore,add the tomatoes, the salt and pepper, the bay leaf and the allspice. Stir well and add 1 cup of water. Let it cook till the sauce thickens up while you stir occasionally. It should take about 7 minutes.

  6. At last once the meat sauce cooks, set aside.

For the cheeses

  1. Mix all the cheeses together very well. The mixture doesn't have to be even.

For the assembly

  1. Preheat the oven to 350 degrees Fahrenheit .

  2. In a pyrex, stoneware or any other oven pan, put one cap of the tomato sauce and spread it all over the bottom.

  3. Add a layer of pasta overlaying them by half an inch or so. Add 1/3 of the meat sauce and spread around evenly, add 1/4 of the cheese mixture.

  4. Then add another a layer of pasta overlaying them a bit again  and place on top 1/3 of the tomato sauce. Add 1/4 of the cheese mixture.

  5. Furthermore,add a layer of pasta and add half of the remaining meat sauce and half of the remaining tomato sauce.


  6. Then add another a layer of pasta and add the remaining meat sauce, and half of the remaining cheese.

  7. At last add the last layer of pasta, overlaying them a bit again, the remaining tomato sauce and at last the last of the cheese mixture spread evenly.


  8. At this point you may wrap well and place it in the freezer for a future meal if you are making it for that reason.

  9. Bake the lasagna for 50 minutes. When it is ready take it out and let it sit for 20 minutes before you cut and serve.

Recipe Notes