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Ingredients
- 500 gm grnd lean beef (hamburger)
- 1 lrg onion, minced
- 2 Tbsp. extra virgin olive oil
- 2 clv garlic, peeled and minced
- 454 gm can Italian tomatoes, minced
- 1 Tbsp. tomato puree Seasoning
- 200 gm uncooked dry lasagna
- 75 gm mozzarella, sliced
- 50 gm Romana or possibly Parmesan cheese, grated
Directions
- Fry the onion in the extra virgin olive oil till transparent, then add in the beef, continuing to fry and stir the meat to break it up. Add in the garlic. Keep on a high heat till all the meat has browned and any juices have reduced significantly. Add in the tomatoes and puree, bring to the boil again, then simmer gently, stirring occasionally, for around 45 min. Add in a little water if the mix begins to stick on the pan. It should end with a loose but rich consistency.
- Take a large, square flattish ovenproof dish that can take around 2 litres.
- Make a thin layer of the meat mix across the base, then a layer of the dry pasta, then meat, and alternate till the final layer is one of the meat sauce. Lay slices of mozzarella across the top, and sprinkle with the grated Parmesan. Cover the dish and bake at 175C for 25 min, uncover, and brown at 225 for 10 min.
- Serve with plenty of green salad dressed with a plain vinaigrette.
- This recipe is my wife's and originates in Sicily where she was born.
- Northern Italians add in layers of bechamel sauce between the pasta and meat sauce. But authentic lasagna does not utilize cheese sauce....
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