They also appear to call this Lasagna Bolognese, however upon close scrutiny the recipes for the Bolognese sauce and the sauce for meat lasagna are different: We do not seem to have as much herbs in the lasagna sauce as we do in the other one. In fact all that I could see for herbs in the various recipes that I read is parsley.
So, who doesn't love this? I was pleasantly surprised to read that lasagna has a history that goes all the way back to the medieval period. According to Mi'talia Kitchen "lasagna originated in Italy in the city of Naples during the Middle Ages. One of the first references to modern-day lasagne can be found in a 14th-century English cookbook that highlighted a dish with layers of pasta without the tomatoes."
They also go on to talk quite a bit about whether the dish is healthy or not, how full of carbohydrates it is and so forth. My response to that is: How many fat Italians do you know? As opposed to Brits, Americans, Turks, Germans and and and... I rest my case... :-D
INGREDIENTS
INSTRUCTIONS
So, who doesn't love this? I was pleasantly surprised to read that lasagna has a history that goes all the way back to the medieval period. According to Mi'talia Kitchen "lasagna originated in Italy in the city of Naples during the Middle Ages. One of the first references to modern-day lasagne can be found in a 14th-century English cookbook that highlighted a dish with layers of pasta without the tomatoes."
They also go on to talk quite a bit about whether the dish is healthy or not, how full of carbohydrates it is and so forth. My response to that is: How many fat Italians do you know? As opposed to Brits, Americans, Turks, Germans and and and... I rest my case... :-D
INGREDIENTS
For the lasagna noodles:
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INSTRUCTIONS
- Preheat oven to 375 F.
- Cook the lasagna noodles: Bring a large pot of water to a boil over medium high heat. Add lasagna noodles, olive oil and salt and cook until al dente (fully cooked but still firm), or according to package directions, about 10 minutes. Rinse the noodles under cold water to stop the cooking process and set aside in the pot.
- Prepare the meat sauce: Heat oil in a large pot or Dutch oven for 2 minutes over medium-high heat until the oil is sizzling hot. Add ground beef and cook for 5-7 minutes until browned. Add onion and garlic. Stir well to combine and continue cooking for 3-4 minutes until tender. Pour tomato sauce, tomato paste, salt and parsley. Stir well to mix and bring the meat sauce to a simmer. Turn the heat down to low and let it simmer for 10 minutes uncovered. Set aside.
- Prepare the cheese mixture: In a medium bowl, combine ricotta cheese, 1 cup mozzarella, ¼ cup Parmesan, beaten egg, and parsley. Stir well to combine together.
Assemble the lasagna:
- Sauce: Evenly spread 1 cup of the meat sauce in a 9x13 baking pan.
- Noodles: Place 3 lasagna noodles evenly apart over the meat sauce.
- Cheese: Spread ½ of the cheese mixture evenly over the noodles.
- Sauce: Spread ½ the remaining meat sauce on top.
- Noodles: Top with another layer of 3 lasagna noodles.
- Cheese: Spread remaining half of cheese mixture.
- Noodles: Top with last 3 pieces of lasagna noodles.
- Sauce: Add remaining meat sauce on top.
- Shredded cheese: Top with remaining mozzarella and Parmesan cheese.
Bake the lasagna:
Lightly grease a large piece of aluminum foil and cover the pan with the greased side inside. Greasing the foil prevents the melted cheese from sticking to the foil while baking. Bake the lasagna covered for 45 minutes. Then, remove the foil and bake uncovered for another 20 minutes or until the melted cheese turns golden brown and bubbly. Optionally, turn on broiler on high and broil for 3-4 minutes to get a crispy and brown cheesy crust. But keep a close eye on the broiler as things can burn quickly.
Cool down: Let the lasagna cool for 10 minutes before serving.
Shamelessly filched from:
Thank you Ahead of Thyme! :-)
Images: Unsplash, Pexels and Freepik.
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