Meat lasagna with parmesan
6 servings
120 minutes
Meat lasagna with parmesan is a dish that embodies Italian cuisine in its coziest and heartiest form. Originating in Bologna, lasagna captures a wealth of flavors: juicy minced meat, tomatoes, velvety cream sauce, and a generous portion of aromatic parmesan. Each layer is soaked in sauce, creating a tender texture, while the melted cheese forms an appetizing golden crust. This dish is perfect for family dinners and festive gatherings when you want to warm up with a soulful and rich flavor. Lasagna pairs well with a glass of red wine or a fresh salad, complementing its richness with lightness. Its preparation requires patience, but the result is true gastronomic pleasure.
1
Place the minced meat in a hot skillet (to keep the lasagna not too fatty, it's better to mix it with chicken mince, but pork and beef are also very tasty) and simmer it until half-cooked for about 20 minutes.
- Ground meat: 700 g
2
Peel the tomatoes and chop them finely, add to the minced meat
- Tomatoes: 2 pieces
3
Mix sugar, tomato paste, and vinegar separately in boiling water, then combine everything and pour it into the minced meat.
- Sugar: 1 tablespoon
- Tomato paste: 2 tablespoons
- Vinegar: 1 teaspoon
4
Add salt and pepper
- Salt: pinch
- Ground black pepper: pinch
5
Cook for another 10 minutes and turn off
6
Prepare the sauce simultaneously with the minced meat
7
Pour flour into a hot pot and add butter.
- Wheat flour: 3 tablespoons
- Butter: 1 tablespoon
8
When the butter melts, add milk and cream, stir constantly, and turn off a minute before boiling.
- Milk: 300 ml
- Single cream 10% fat: 200 ml
9
Boil water in a large pot and add salt.
- Salt: pinch
10
Grate cheese on a coarse grater
- Grated Parmesan cheese: 400 g
11
Preheat the oven to 220 degrees
12
In boiling water, add 3 pasta sheets for 2 minutes.
- No-boil lasagne sheets: 10 pieces
13
Take a baking tray and immediately place lasagna sheets on it with a slotted spoon to fill all the space (I can fit 2.5 sheets).
14
We spread the minced meat around the entire perimeter
- Ground meat: 700 g
15
We pour some sauce on top with a ladle, not too much.
- Milk: 300 ml
- Single cream 10% fat: 200 ml
16
Sprinkle with cheese
- Grated Parmesan cheese: 400 g
17
So we repeat 2-3 layers, depending on the availability of products (I made a three-layer one)
- No-boil lasagne sheets: 10 pieces
18
In the last layer, after the cheese, place the pasta sheets all over the surface again.
- No-boil lasagne sheets: 10 pieces
19
We pour more sauce, but don't drown it!
- Milk: 300 ml
- Single cream 10% fat: 200 ml
20
Cheese on top
- Grated Parmesan cheese: 400 g
21
Cover the baking sheet with foil and place it in the oven at 200 degrees for 30 minutes.
22
After 30 minutes, we remove the foil and let the crust brown for another 15 minutes.
