The lasagna taste is very delicious and filling, making it one of the best choices of Italian dishes to serve at the dinner table. You can make many different variations of lasagna, and while it may seem complicated, it's actually quite easy to make. Whether you're looking to make a classic Italian beef lasagna, or a more upscale dish, continue reading to find out how to make the most delicious lasagna.
- Cooking prep time (classic meat lasagna): 20-30 minutes
- Cooking time: 60-70 minutes
- Overall time: 80-100 minutes
Ingredients
Classic Beef Lasagna
- 0, 45-0.7 kg minced meat to taste (Italian sausage, beef, veal, lamb or mixed)
- 0.45 kg ricotta cheese
- 0.45 kg grated mozzarella cheese
- 1 white onion, diced
- 2 cloves of garlic, puree
- 1 can of finely chopped tomatoes, 400 grams
- 800 grams of tomato sauce
- 200 grams of tomato paste (to taste)
- 1 box of lasagna (9-12 pieces)
- Grated parmesan or romano cheese, for flavor
- 1-2 tablespoons of olive oil
- 2 cups cheddar cheese (for sprinkling)
Step
Method 1 of 2: Making Classic Lasagna
Step 1. Cook the lasagna in boiling water
Do not let the lasagna sheets break because they must remain intact to be assembled later. Add a pinch of salt to the pan just before adding the lasagna, and cook for the time recommended in the package guide (usually about 10-12 minutes). Stir every 1-2 minutes. Once cooked, remove, drain the water, and set the lasagna aside to cool. Pour a little olive oil to coat each lasagna sheet so it doesn't stick together.
- You may have to use the largest pan in the kitchen, fill 2/3 of the pot with water to cover the lasagna. While waiting for the water to boil and the lasagna to cook, you can prepare the filling.
- Some manufacturers sell "oven-ready" lasagna options so they don't need to be pre-boiled, so be sure to check the packaging.
Step 2. Heat a tablespoon of oil in a large saucepan over medium heat
Do not continue cooking until the oil boils. Or when the oil is hot, the ingredients added too early will get wet and greasy.
Step 3. Add the diced white onion and 2 chopped garlic cloves, and cook for 2-3 minutes until the color starts to turn transparent
Transparent here means the edges of the onions are starting to turn translucent, but you don't have to wait until they are fully cooked.
Want to add vegetables to your lasagna? Add 1/2 cup chopped carrots and/or green bell pepper for a more nutritious sauce. If you are adding vegetables, cook for up to 1-2 minutes after the vegetables are cooked
Step 4. Put 0.45 kg of minced meat in a saucepan and cook until browned
Toss the meat with the onions and garlic over medium heat until they are evenly distributed and browned. Add salt and ground black pepper for flavor as it cooks. Although you don't have to, if you have time, cook the meat in a separate saucepan.
- If you are using sausage, peel off the skin and remove the minced meat inside.
- You can also take this time to add 1/2 tablespoon of oregano, basil, rosemary, or 1 tablespoon of dry Italian spice mix.
Step 5. Transfer meat and vegetables to a large saucepan and cook over medium-low heat
The size of the pot should be sufficient to accommodate the sauce and tomatoes as well.
Now, if you've forgotten about it, it's a good idea to check the cooked lasagna. The texture of the lasagna should be soft and supple, but still firm
Step 6. Put the sauce and tomatoes in a saucepan and bring to a boil
Pour 800 grams of tomato sauce, 400 grams of finely chopped tomatoes, and 200 grams of tomato paste into the meat and vegetable mixture, then stir until smooth. Cook over medium heat until the tomato sauce boils slightly and the surface is bubbly.
- To make a simpler sauce, you can use 1000 grams of ready-made pasta sauce instead of the three kinds of tomato products above.
- Take this time to add whatever seasonings you like, such as ground garlic, sugar, or other spices, 1 teaspoon each. Many cooks also like to add sugar to balance the sour taste of the tomatoes.
- Reduce the heat if too many bubbles form, bring the sauce to a simmer.
Step 7. Let the sauce simmer slowly for 10-15 minutes
The longer the sauce cooks, the stronger the taste will be. Stir occasionally, making sure not to burn the bottom of the sauce. When you're ready to assemble the lasagna, remove the sauce from the heat, and let it cool slowly.
You don't have to wait for the sauce to cool to make the lasagna. However, it will be easier for you to do this once the sauce has cooled
Step 8. Toss the ricotta cheese with the beaten egg
Beat one egg with a fork, as if you were preparing an omelet, then mix in the ricotta cheese. The egg will help hold each sheet of pasta together, so that it stays intact once it's finished cooking.
Step 9. Spoon a thin layer of sauce onto the bottom of a large ovenproof dish
You should use a dish with a fairly high edge, such as a 33x22x5 cm dish, or a 2-liter baking dish. Spread the sauce over the plate, until the bottom of the dish is completely coated with the sauce.
Step 10. Place the lasagna sheet on a plate
You should be able to arrange the three sheets of lasagna vertically on the bottom of the dish, slightly overlapping each other. While it's okay to have 2.5cm of overlap, you can trim the lasagna sheets with clean kitchen shears if necessary. Coat the bottom of the dish completely with lasagna.
Step 11. Spoon 1/3 of the ricotta cheese mixture evenly over the lasagna sheet
Spread an even layer of the ricotta mixture over the lasagna sheets so that the cheese is delicious with every bite. Make sure to leave 2/3 of the ricotta mixture, as it will be used in the other layers.
Step 12. Spoon 1/3 of the sauce over the ricotta layer
Put your filling in the dish, pouring it into the lasagna.
Step 13. Sprinkle the sauce with mozzarella cheese
This is the final cheese addition that will complete the first layer of your lasagna. Sprinkle just enough so that the lasagna sauce underneath is only visible in a few spots, or sprinkle it lightly for a healthier lasagna.
Step 14. Continue arranging the lasagna in this order of layers:
pasta sheets, ricotta cheese, sauce, and mozzarella cheese. Arrange each layer of your lasagna like this until your dish is ready.
Sprinkle with grated parmesan or romano cheese before popping it in the oven
Step 15. Cover the dish with aluminum foil, and bake for 30-40 minutes in an oven preheated to 190 degrees Celsius
To prevent the sauce from spilling from the edges of the dish during baking, you can also place the dish in a baking dish to prevent the lasagna sauce from dripping onto the oven. The dish is basically cooked through, so all you have to do is bake the lasagna to melt the cheese and bring the flavors together. That way, you can remove it from the oven once it's hot enough and ready to serve.
Remove the aluminum foil for the last 5 minutes to brown the top layer of cheese and bubble
Step 16. Let the lasagna sit for 10 minutes before serving
During this time, the lasagna will solidify a bit, so the layers won't slide and fall off while serving.
Method 2 of 2: Making Lasagna Stuffing Variations
Step 1. Make the ricotta layer lighter by adding the rest of the ingredients
To make your dish special, try changing the egg and ricotta mixture by adding:
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt and black pepper
- 1/2 cup chopped parsley
- 1/2 tablespoon grated nutmeg.
Step 2. Add "meat" flavored vegetables to your vegetarian sauce
The following vegetables can be used instead of meat, or to add a delicious flavor to meat sauces. Cook the vegetables in the oil for 5-7 minutes until soft with the onions and garlic, then continue to cook the sauce as usual. If you are using vegetables with meat, reduce the number of vegetables below in half, and cook separately, then add them to the meat sauce.
- 1 large eggplant, diced.
- 1 large zucchini, sliced.
- 0, 45 kg small white mushrooms, sliced.
Step 3. Place the fried eggplant on top of the lasagna sauce
Slice the eggplant 0.6 cm thick and fry until soft in 1-2 tablespoons of olive oil. Set aside and pat dry with a paper towel. Place it on top of the lasagna sauce. Sprinkle with mozzarella cheese and continue to reassemble the lasagna as usual, placing the eggplant after each layer of sauce. You could also try layers:
- Baked sweet pumpkin.
- Short boiled spinach.
Step 4. Use polenta instead of pasta to make a gluten-free dish
Just because you can't eat pasta doesn't mean you can't enjoy lasagna. Use polenta instead of lasagna sheets and continue cooking the recipe as usual.
Step 5. Use pumpkin instead of lasagna sheets to make individual portions
This healthy low-carb meal isn't structured the same way as the recipes in this article, but that doesn't mean it's less delicious. To make it:
- Cut the pumpkin in half and remove the seeds.
- Place the pumpkin on the baking sheet with the slices down. Bake for 45-60 minutes in the oven at 230 C or until the meat is easily pierced with a fork. Pour 2.5 cm of water into the pan to prevent the pumpkin from drying out.
- Use each piece of pumpkin as a layer of lasagna, starting with 1-2 tablespoons of ricotta, then adding the sauce and mozzarella. Repeat until full.
- Cook this mini lasagna for 20 minutes in the oven at 230 C, until the cheese layer on top of the pumpkin is melted.
Step 6. Use South American ingredients to make a Mexican lasagna
If you prefer, you can use grilled or shredded chicken instead of beef. The principle of cooking is the same as for Italian lasagna, but your dish will have a completely different taste by simply substituting the following ingredients:
- Tomato sauce with taco sauce
- Riccotta / mozzarella with queso fresco / cheddar
- Pasta lasagna with corn tortillas
- Italian seasoning with ground cumin, ground cayenne pepper, paprika, and ground onion
- Add 1 can of black beans and 1 can of yellow corn to the sauce mixture.
Tips
- For a distinctively flavored dish, make your own homemade sauce by slowly cooking celery, carrots, and onions in equal proportions in canned tomatoes.
- You can make a lasagna dish using uncooked pasta if you buy ready-to-cook packages from the convenience store. If you cover it with aluminum foil before putting it in the oven, the hot steam during cooking will also cook the pasta. This kind of pasta can shorten your cooking steps and time.
- If you can, make your own homemade ricotta cheese. The method is quite easy, and the taste of your dish will be much more delicious.
- If you dare to give it a try, you can also cook lasagna in the dishwasher.
