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Fancy Lasagna

A deep and roasted tomato sauce, mixed with a hearty meat sauce and a creamy cheese layer, sandwiched between pasta layers. One of my favourites!

 

TOMATO SAUCE

Ingredients

  • 2 lbs of tomatoes – varying varieties

  • 1 whole garlic bulb

  • 1 red bell pepper – quartered with seeds and stem removed

  • 1 red onion – quartered

  • 1 tsp dried oregano

  • 1 tsp dried basil

  • 1 tsp dried rosemary

  • 1 tsp paprika

  • 1 tbsp sugar

  • 6 oz. tomato pasta

  • Salt & Pepper to taste

 

Pre-heat oven to 300 C.

Place tomatoes, garlic bulb, onion, and bell pepper pieces onto a flat baking sheet. Roast in the oven for 45 mins – 1 hour (or until skins start to lift). Shake tray half-way through.



Remove roasted vegetables from the oven and leave to cool.


Peel / remove the skins from the tomatoes and the peppers. Remove roasted garlic cloves from the bulb.


Place peeled tomatoes, onions, peppers and garlic into a food mill – discard remaining seeds / skin remnants on top.


Place sauce into a saucepan, add oregano, basil, rosemary, paprika, sugar, tomato paste and season with salt and pepper to taste. Cook for 20 mins on medium heat (or until thickened).


 

MEAT MIXTURE

Ingredients

  • 2 lbs beef mince (85-90% lean)

  • 8 oz pancetta

  • 1 yellow onion – diced

  • 2 stalks celery – diced

  • ½ green bell pepper – diced

  • 1 tbsp extra-virgin olive oil

  • 1 tbsp minced garlic

  • 2 cup red wine

  • Salt & pepper to taste

 

In one hot skillet, brown the beef mince and season with salt and pepper.



In another hot skillet, fry the pancetta, onion, minced garlic, green pepper and celery in the olive oil. Stir continuously. Once translucent, increase heat and add red wine. Cook until mostly reduced (approx. 15 mins).



Add vegetable mixture to the browned beef. Fry for a couple of minutes together and stir to combine.



Add tomato sauce to the meat mixture, season to taste, cover and simmer on low heat for 1 ½ hours.




 

RICOTTA / SPINACH MIXTURE

Ingredients

  • 32 oz. ricotta cheese

  • ½ cup grated parmesan / Pecorino Romano

  • 1 cup grated mozzarella

  • 1 egg - beaten

  • ½ cup chopped parsley

  • 2 cup chopped spinach

  • Salt & pepper to taste

 

In a large bowl, combine the ricotta, egg, cheeses, parsley, and spinach. Season well with salt and pepper. Mix thoroughly.

 

PREPARING THE LASAGNA

Ingredients

  • 16 dried lasagna pasta sheets

  • Tomato / Meat mixture (see above)

  • Ricotta / Spinach mixture (see above)

  • 1 cup grated mozzarella cheese

  • ¼ cup grated parmesan

  • Salt & pepper to taste

 

Pre-heat oven to 375 F.


In a large pot of boiling, salted water, cook lasagna pasta sheets for 6-8 minutes. Drain the pasta sheet, and rinse with cold water.


Spoon a thick layer of tomato meat sauce into the bottom of a 9-by-12-inch lasagna pan. Cover with a layer of pasta sheets. Spoon more sauce on top, then add a third of the meat and a third of the cheese mixture. Repeat for 2 more layers, using all the meat and cheese.


Top with a layer of noodles, and cover with the remaining ricotta cheese mixture sauce. Sprinkle reserved mozzarella evenly over the top.


Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.


Bake in the oven for 25 minutes, remove foil and bake for another 25 mins or until top is browned and sauce is bubbling.


Leave to stand 10 minutes and cool slightly before serving. Serve with a green salad and garlic bread.

 

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