Lasanha San Giorgio
A delightful layered pasta bake featuring rich meat sauce and a creamy cheese filling, perfect for family gatherings or cozy nights.
Ingredients
For the meat sauce
- 500 g ground beef Juicy and tender, providing a hearty base
- 1/2 cup chopped onion Aromatic and sweet, bringing depth to the sauce
- 2 cloves garlic, minced For that unmistakable flavor punch
- 1 can (400g) peeled tomatoes Rich and tangy, perfect for the sauce
- 1/4 cup tomato sauce For additional moisture and flavor
- 1 teaspoon sugar To balance the acidity of the tomatoes
- 1 teaspoon salt Essential for enhancing flavors
- 1/2 teaspoon black pepper For a hint of spice
- 1 teaspoon dried basil Adding a lovely herbal note
- 1 teaspoon dried oregano For depth of flavor
For the cheese filling and topping
- 500 g ricotta cheese Creamy and smooth, essential for the cheese filling
- 2 cups shredded mozzarella cheese Melty and gooey
- 1/2 cup grated Parmesan cheese For that rich, nutty flavor
- 1/2 teaspoon salt For seasoning the cheese mixture
- 1/2 teaspoon black pepper For a bit of extra flavor
For the assembly
- 12 sheets lasagna sheets (pre-cooked or fresh) For the essential layers
- 1/2 cup grated Parmesan cheese for topping
- 1 cup shredded mozzarella cheese for a gooey finish
Instructions
Preparation
- Preheat the oven to 180°C (350°F).
- If using dry lasagna sheets, cook them according to package instructions until al dente. Set aside to cool slightly.
Cooking the Sauce
- In a large skillet, heat a splash of olive oil over medium heat. Add the ground beef and cook until browned.
- Toss in the chopped onion and minced garlic, stirring until the onion is translucent and fragrant.
- Add the peeled tomatoes and tomato sauce. Stir in sugar, salt, black pepper, basil, and oregano. Simmer on low for about 20 minutes, stirring occasionally until thickened.
Preparing the Cheese Filling
- In a mixing bowl, combine ricotta cheese, mozzarella, grated Parmesan, and egg. Add salt and pepper to taste. Mix until creamy.
Assembling the Lasagna
- In a baking dish, spread a layer of meat sauce at the bottom.
- Place a layer of lasagna sheets on top, followed by a portion of the cheese filling. Sprinkle some grated mozzarella and Parmesan.
- Repeat layering: meat sauce, lasagna sheets, cheese filling, and cheese topping until all ingredients are used.
- Finish with a final layer of meat sauce topped with mozzarella and Parmesan.
Baking
- Cover with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for another 10 to 15 minutes, until bubbly and golden brown.
- Let rest for 10 minutes before slicing.
Notes
For creamier texture, mix in heavy cream with the ricotta. Can prepare a day in advance and refrigerate until baking. Serve with salad and garlic bread.