Classic Meat Lasagna
Once upon a time I hated Lasagna and I had no idea why! I would guess because of how it may have been presented that killed the appetite for lasagna for years.
I decided to give it a try and I was sure it would be far better if made at home than had from commercial establishments. And I was right! My Lasagna turned our super rich and creamy
Without much delay let me take you through the recipe which I have adapted from a friend
200gms Ricotta cheese
150gms fresh buffalo mozzarella
half cup grated parmesan
half cup ragu sauce (i used ready made)
350gms mince meat
fresh lasagna pasta sheet (If using dry ones, then soak in hot water for 30mins)
fresh sweet basil
salt and pepper
1 - Empty the ricotta in a bowl. break in one egg, season with salt and pepper and give a good mix
2 - In a sauce pot add the minced meat and cook until it changes color and water starts to leave the meat.
3 - Add Ragu sauce, chopped parsley and cook until the sauce thickens a bit and meat is cooked (about 12min).Heat off and let it come to room temperature
4 - Turn on the oven and preheat at 180C
5 - In a deep baking dish, ladle in some of the meat sauce prepared and spread to the base well. Place lasagna sheet on it in a way to cover the base. Pour in some of meat sauce, layer of ricotta cheese, sprinkle parmesan, layer of roughly broken basil, place lasagna sheet on top, meat layer, ricotta cheese layer, sprinkle parmesan, basil leaves, final sheet of lasagna, broken mozzarella cheese, generously sprinkled parmesan cheese, basil leaves. (2 layers)
6 - Cover with an aluminium foil and place in the oven to bake for 45minutes. remove the aluminium foil when the timer hits 35 and cook until the top has a nice brown color.
7 - once done, leave it in the oven for 10mins, remove and let it cool for another 20mins before serving