Lasagna with Lambert Cheese
6 servings
60 minutes
Lasagna with 'Lambert' cheese is a refined dish of Italian cuisine, combining delicate layers of pasta, rich meat filling, and aromatic cheese. The history of lasagna dates back to medieval Italy, where it first appeared as a layered dish of dough and sauce. Here, the classic recipe gains a unique touch thanks to 'Lambert' cheese, which adds a rich creamy flavor with nutty notes. Seasoned with white wine, tomatoes, and spices, the meat sauce fills the lasagna with savory nuances, making it perfect for a cozy family dinner. The pasta sheets soaked in aromas create a harmonious texture while the baked layer of cheese forms a golden crust. The dish pairs wonderfully with greens and a glass of dry wine, making each enjoyment unique.
1
Grate the 'Lamber' cheese on a coarse grater.
- Lambert cheese 50% fat: 300 g
2
Fry the onion and carrot until semi-cooked.
- Onion: 1 head
- Sea salt: to taste
3
Pour in the wine, evaporate, add minced meat, hot pepper, finely chopped garlic, ginger, and fry until fully cooked. Add coarsely chopped tomatoes and cook for another 5 minutes.
- Dry white wine: 0.5 tablespoon
- Ground beef: 1 kg
- Chili pepper: 1 piece
- Garlic: 3 cloves
- Tomatoes in their own juice: 300 g
4
Layer lasagna sheets, minced meat, and 'Lambert' cheese. Cover with foil and bake for 25 minutes at 190 degrees.
- No-boil lasagne sheets: 200 g
- Ground beef: 1 kg
- Lambert cheese 50% fat: 300 g
5
Remove the foil, bake for another 20 minutes, and serve.
- Fresh herbs: 1 bunch
