Lasagna Recipe

Lasagne (plural for lasagna- meaning multiple pieces of the lasagna ribbon) originated in Italy, in the region of Emilia-Romagna. A traditional lasagne bolognesi (Bolognese) is made by interleaving layers of pasta with layers of sauce, and Parmigiano-Reggiano (parmesan cheese). In other regions and outside of Italy it is common to find lasagne made with ricotta or mozzarella cheese, tomato sauce, various meats (e.g., ground beef, pork or chicken), and miscellaneous vegetables (e.g., spinach, zucchini, mushrooms). In all cases the lasagne are oven-baked.
Lasagne is typically flavored with wine, garlic, onion, and oregano.

Ingredients

• Lasagna sheets , boiled like pasta (2 at a time with a little salt and olive oil )
• A portion of the meaty tomato sauce
• A portion of the cheesy béchamel/white sauce
• Parmesan cheese, grated
• Parsley , chopped for garnish

Meaty tomato sauce

Ingredients

• 500 gms sausages/minced meat/shredded grilled chicken
• 3 tablespoons olive oil
• 7-8 cloves of garlic, crushed
• 1 onion ,finely chopped
• 1 celery stick, trimmed and chopped
• 400 gms tomatoes(maybe canned) ,chopped
• 3 tablespoons tomato puree
• salt and pepper to taste
• 1/2 cup chicken stock
• some oregano, thyme and rosemary

Method

1. Heat the oil in a large heavy based pan, add the onions, garlic and celery and let it cook for about 3-4 minutes.
2. Add the meat/chicken/sausages and let it cook for 5-8 minutes(or until it is brown) stirring with a wooden spoon to break up any lumps that may form.
3. Stir in the tomatoes and tomato puree in the meat, mix thoroughly then add the chicken stock and season with salt, pepper and herbs.
4. Bring to a boil, then lower the heat and simmer for at least half an hour (the longer you cook the sauce, more intense the flavor will be).

Cheesy Béchamel/white sauce

Ingredients

• 4 tablespoons olive oil/ ¾ stick butter
• 4 tablespoons all purpose flour
• 3 cups milk
• salt and freshly ground pepper
• parsley and rosemary to taste
• 1/2cup grated mozzarella
• parmesan to taste

Method

1. Melt the butter/put the oil in a small heavy based pan,add the flour and cook for 2 minutes.
2. Remove from heat and gradually stir in the milk (make sure not to form lumps).
3. Return to the heat and cook for 2 minutes. Season with salt, pepper, herbs, and melt in the cheeses.

Assembling the lasagna

1. Preheat the oven to 200 C/400F.
2. Butter a rectangular ovenproof dish and spread a thin
3. Spoon over a quarter pf the tomato sauce, followed by a layer of white sauce over the base, cover this completely with lasagna sheets, quarter of the remaining white sauce, then sprinkle some grated parmesan.
4. Repeat these layers and finish with the parmesan.
5. Bake for 30 minutes or until golden brown. Garnish with chopped parsley and serve with warm garlic bread.

Vegetarian Alternative
For a vegetarian alternative you can use carrots (finely diced) and mushrooms for the tomato sauce instead of the meat.