Moscow-style Lasagna
6 servings
45 minutes
Moscow lasagna is an exquisite blend of Russian culinary tradition with elements of European cuisine. Unlike classic Italian lasagna, it features layers of soft cheese that replace the dough, creating a unique texture. The hearty meat filling infused with the aroma of fried onions and tomato paste provides a rich flavor, while fresh tomatoes add a light tang and juiciness. Baked to a golden crust, this dish becomes the centerpiece of family dinners or festive gatherings. Served with greens, it delights the eye and palate, offering a harmony of simplicity and sophistication.
1
Cut 600 g of cheese into thin slices of 2-3 mm, grate the remaining part on a coarse grater.
- Hard cheese: 700 g
2
Slice the tomatoes into thin rounds.
- Tomatoes: 3 pieces
3
Fry the onion in vegetable oil until golden brown.
- Red onion: 3 pieces
- Vegetable oil: 5 ml
4
Mix onion with minced meat and fry until cooked.
- Red onion: 3 pieces
- Ground meat: 700 g
5
Add 4 tablespoons of tomato paste and half a glass of water to the filling. Simmer for 10 minutes over medium heat. Season with salt and pepper.
- Tomato paste: 3 tablespoons
- Water: 175 ml
- Salt: to taste
- Ground black pepper: to taste
6
In a small square dish, layer cheese, then a layer of filling. Repeat layers as needed. Top with grated cheese and tomato slices.
- Hard cheese: 700 g
- Tomatoes: 3 pieces
7
Bake in a preheated oven at 200 degrees for 10-15 minutes.
8
Serve on the table in shape, decorated with greens.
- Green: 15 g