A nice lasagna from Josée di Stasio
Prep Time
Cooking Mode
2 tbsp. tbsp. olive oil
250 mL cup Spanish onion, cut into 1 cm (½-in.) cubes
2 cloves garlic, finely chopped
10 mL tsp dried oregano
2 mL tsp hot pepper flakes or other hot pepper to taste
5 mL tsp salt
450 g lb medium ground beef
100 g oz finely chopped dry sausage (cacciatore or another type)
1 jar 680 mL cup tomato passata or Compliments Marinara Sauce
796 mL cup whole Italian tomatoes, crushed by hand
60-125 mL cup dried tomato pesto
1 package fresh Compliments Lasagna Sheets
400 g oz ricotta cheese
750 mL cup grated mozzarella
60 mL cup freshly grated Parmesan (optional)
60 mL (¼ cup) freshly grated Parmesan (optional)
2 tbsp. tbsp. olive oil
250 mL cup Spanish onion, cut into 1 cm (½-in.) cubes
2 cloves garlic, finely chopped
10 mL tsp dried oregano
2 mL tsp hot pepper flakes or other hot pepper to taste
5 mL tsp salt
450 g lb medium ground beef
100 g oz finely chopped dry sausage (cacciatore or another type)
1 jar 680 mL cup tomato passata or Compliments Marinara Sauce
796 mL cup whole Italian tomatoes, crushed by hand
60-125 mL cup dried tomato pesto
1 package fresh Compliments Lasagna Sheets
400 g oz ricotta cheese
750 mL cup grated mozzarella
60 mL cup freshly grated Parmesan (optional)
60 mL (¼ cup) freshly grated Parmesan (optional)
Directions
1In a heavy-bottomed saucepan, heat oil over medium heat. Fry onion and garlic for 10 minutes, stirring occasionally.
2Season with spices and salt.
3Add beef and chopped sausage and cook 10 minutes, breaking up the meat.
4Add passata and crushed tomatoes and simmer for 20 minutes over low heat.
5Remove from heat and add pesto. Stir well. Taste and adjust seasoning, as needed.
6Preheat oven to 190°C (375°F).
7Cover the bottom of a 22.5 x 33.5 cm (9 x 13 in.) baking dish with 250 mL (1 cup) of meat sauce. Cover sauce with 1 ½ lasagna sheets.
8Add 500 mL (2 cups) sauce, 1 sheet of lasagna, half the ricotta, and 250 mL (1 cup) of mozzarella.
9Repeat steps one more time. Add last lasagna sheet, 250 mL (1 cup) sauce, 250 mL (1 cup) mozzarella, and grated Parmesan.
10Cover container with aluminum foil. Bake in centre of oven for 40 minutes.
11Remove foil and continue baking for 15 minutes.
12Remove lasagna from oven and let stand for 10 minutes before serving.
13Add remaining tomato pesto to a vinaigrette, a legume salad or pasta, or spread it on a grilled cheese sandwich made with goat cheese or provolone.
14Refrigerate the remaining grated cheese in a resealable bag along with naan bread or pizza dough so you're always ready to improvise a pizza with what's in the fridge.
Tips
1
NOTE: Passata (strained, crushed tomatoes) is a fairly thick sauce of peeled, seeded tomatoes which is also called purée or coulis . TIP: You can prepare the sauce 24 hours ahead of time, but assemble the lasagna immediately before putting it in the oven. You can also use other meat - a blend of ground pork and beef or poultry, etc. For saving time on busy weekday evenings or for packed lunches, chill the lasagna and then divide it into individual servings and freeze them.
Disclaimer
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Personal Note
Personal Note