Lasagna is so wide, flat-shaped pasta. Lasagna also refer to a dish made with several layers of lasagna sheets alternated with sauces and various other ingredients. Lasagna originated in Italy, traditionally ascribed to the city of Naples, where the first modern recipe was created and published in Liber de Coquina, and became a traditional dish.
INGREDIENTS
130 gr lasagna sheets
2 tablespoon olive oil
700 ml water
250 gr beef mince
250 gr tomato
4 tablespoon olive oil
4 onion
1 teaspoon basil
1 teaspoon oregano
Salt, sugar, sufficient pepper
A little grace nutmeg
125g ball mozzarella
90g pack prosciutto
ISTRUCTIONS
1. First make the ragu or meat sauce. Heat the oil in a frying pan, then cook the beef in two batches for about 10 mins until browned all over.
2. Finely chop 4 slices of prosciutto, then stir through the meat mixture.
3. Pour over the tomato sauce and stock, add the nutmeg, then season. Bring up to the boil, then simmer for 30 mins until the ragu looks rich and is well coated in sauce. Can be left for 3 days in the fridge or frozen for 3 months (although not if the tomato sauce has previously been frozen).
4. Heat oven. To assemble lasagne, lightly oil an ovenproof serving dish.
5. Spoon over a third of the ragu sauce, then cover with lasagne sheets. Drizzle over about one quarter of the white sauce. Repeat until you have 3 layers of pasta. Cover with the remaining half quantity of white sauce, making sure you can’t see any pasta poking through.
6. Tear the mozzarella into thin strips, then scatter over the top. Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.
130 gr lasagna sheets
2 tablespoon olive oil
700 ml water
250 gr beef mince
250 gr tomato
4 tablespoon olive oil
4 onion
1 teaspoon basil
1 teaspoon oregano
Salt, sugar, sufficient pepper
A little grace nutmeg
125g ball mozzarella
90g pack prosciutto
ISTRUCTIONS
1. First make the ragu or meat sauce. Heat the oil in a frying pan, then cook the beef in two batches for about 10 mins until browned all over.
2. Finely chop 4 slices of prosciutto, then stir through the meat mixture.
3. Pour over the tomato sauce and stock, add the nutmeg, then season. Bring up to the boil, then simmer for 30 mins until the ragu looks rich and is well coated in sauce. Can be left for 3 days in the fridge or frozen for 3 months (although not if the tomato sauce has previously been frozen).
4. Heat oven. To assemble lasagne, lightly oil an ovenproof serving dish.
5. Spoon over a third of the ragu sauce, then cover with lasagne sheets. Drizzle over about one quarter of the white sauce. Repeat until you have 3 layers of pasta. Cover with the remaining half quantity of white sauce, making sure you can’t see any pasta poking through.
6. Tear the mozzarella into thin strips, then scatter over the top. Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned.
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