Looking for a quick meal or striving for culinary perfection? With a tasty lasagna like this, we can have both!
Course Meal
Cuisine Italian, Sugar free recipe
Prep Time 30 minutesminutes
Cook Time 30 minutesminutes
Total Time 1 hourhour
Equipment
7½" x 12" / 19cm x 30cm Casserole dish
Ingredients
Beginner
Sauce
2tablespoonsCooking oil or lard
2medium Oniondiced
1lbGround meat
1teaspoonSalt
½lbTomato sauce
Pasta
8ozLasagna pasta
Layering
15ozRicotta cheese
12ozMozzarella
1tablespoonOregano
1tablespoonBasil
Advanced
Sauce
For detailed instructions check out: How to make Bolognese sauce
4ozBacon or pancettadiced
1Oniondiced
1Carrotdiced
2Celery stalksdiced
1lbGround beef
½cupWater or white wine
2Tomatoesdiced
1teaspoonSalt
6pieceBlack pepperwhole
½cupMilk
½lbTomato sauce
Pasta
8ozLasagna pasta
Layering
15ozRicotta cheese
12ozMozzarella
1tablespoonOregano
1tablespoonBasil
Overkill
Sauce
For detailed instructions check out: How to make Bolognese sauce
4ozBacon or pancettadiced
1Oniondiced
1Carrotdiced
2Celery stalksdiced
1lbGround beef
½cupWater or white wine
2Tomatoesdiced
1teaspoonSalt
6pieceBlack pepperwhole
½cupMilk
½lbTomato sauce
Pasta
For detailed instructions check out: How to make Fresh pasta.
2cupsFlour
2piecesEggs
Layering
15ozRicotta cheese
12ozMozzarella
1tablespoonOregano
1tablespoonBasil
Instructions
Beginner
Sauce
Pour some oil into a frying pan and saute the diced onion until it gets a glassy / translucent look, for about 5 – 10 minutes.
Add the ground meat and brown it.
Add the tomato sauce and cook it until the tomato sauce water content reduced about at least a quarter. The whole process should take about 30 minutes.
Pasta
Cook the pasta, according to the instructions on the packaging.
Layering
Mix the Ricotta cheese with basil and oregano. Slice or shred the Mozzarella up if necessary.
Assembly
Once the sauce is done, divide it into three equal parts and spread one third onto the bottom of a casserole dish.
Place a layer of pasta on top.
Spread third of the Ricotta it with third of sliced or grated Mozzarella on top. If we forgot to mix the basil and oregano with the Ricotta, just sprinkle it on top and start spreading the other half of the sauce on top.
Repeat the layering of sauce, pasta and cheese.
Place the lasagna under the broiler on maximum temperature on the top shelf until golden brown spots start to appear on the Mozzarella, for about 10 minutes then it’s ready to be served.
Advanced
Sauce
Render fat out from bacon, pancetta or any other type of pork fat that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done. Add onion, carrot and celery then saute with the bacon on high heat, for about 5 minutes until the onion gets a slight translucent/glassy look.
Add the ground meat. Mix it well with the vegetables then cook it for 10-15 minutes while stirring it often until all the bigger chunks fall into smaller pieces. At this point the beef should lose all its pinkness and browned properly.
Add the water or wine, tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.
For more detailed instructions for the filling, check out how to make Bolognese sauce a.k.a Ragu. If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.
Pasta
Cook the pasta according to the instructions on the packaging.
Layering
Mix the Ricotta cheese with basil and oregano. Slice or shred the Mozzarella up if necessary.
Assembly
Once the sauce is done, divide it into three equal parts and spread one third onto the bottom of a casserole dish.
Place a layer of pasta on top. Spread third of the Ricotta it with third of sliced or grated Mozzarella on top. If we forgot to mix the basil and oregano with the Ricotta, just sprinkle it on top and start spreading the other half of the sauce on top.
Place the lasagna under the broiler on maximum temperature on the top shelf until golden brown spots start to appear on the Mozzarella, for about 10 minutes.
Overkill
Sauce
Render fat out from bacon, pancetta or any other type of pork fat that we can use as lardon. We can substitute it with a tablespoon of fat or cooking oil, as well. No harm would be done. Add onion, carrot and celery then saute with the bacon on high heat, for about 5 minutes until the onion gets a slight translucent/glassy look.
Add the ground meat. Mix it well with the vegetables then cook it for 10-15 minutes while stirring it often until all the bigger chunks fall into smaller pieces. At this point the beef should lose all its pinkness and browned properly.
Add the water or wine, tomatoes, salt, black pepper and milk. Mix it well together, put the lid on and simmer it for 4 hours on low heat, stirring occasionally.
For more detailed instructions for the filling, check out how to make Bolognese sauce a.k.a Ragu. If our patience is wearing thin then use pureed tomato and cook it only for about 30 minutes before getting it ready for layering.
Pasta
Knead pasta and eggs until uniform.
Roll the pasta out on floured surface. Cut the pasta to the shape of the dish. For three layers we need three sheets of pasta.
Cook the pasta in boiling water until Al dente, about 1 minute. Rinse under running cold water so it won't stick together.
Layering
Mix the Ricotta cheese with basil and oregano. Slice or shred the Mozzarella up if necessary.
Assembly
Once the sauce is done, divide it into three equal parts and spread one third onto the bottom of a casserole dish.
Place a layer of pasta on top. Spread third of the Ricotta it with third of sliced or grated Mozzarella on top. If we forgot to mix the basil and oregano with the Ricotta, just sprinkle it on top and start spreading the other half of the sauce on top.
Place the lasagna under the broiler on maximum temperature on the top shelf until golden brown spots start to appear on the Mozzarella, for about 10 minutes.