Saucy and cheesy homemade lasagne recipe your family will want you to make all the time!
Layer upon later of saucy, cheesy meat and pasta make lasagne one of those dishes that is hard not to love. And though most people have at some point had a disappointing frozen store-bought version, this homemade lasagne will remind you of how good lasagne can be.
If you've never made lasagne at home, don't fret, it's really quite easy. However, it does take a bit of time, and the aroma is going to have those hungry tummies begging you to hurry up!
For small households, if for some reason you don't want leftovers, just cut the recipe in half and prepare in a 7.5-inch x 6-inch baking dish.
(Makes 12 servings)
1 tablespoon extra virgin olive oil
1 medium sweet onion, diced
1 medium carrot, peeled and very finely diced
1 medium stalk celery, very finely diced
1 teaspoon sea salt
2 cloves garlic, minced
1 pound lean ground beef
2 teaspoons Italian seasoning
1/2 teaspoon ground black pepper
1 can (256 ml) tomato paste
1 can (796 ml) tomatoes, diced and partially drained
1/2 teaspoon monkfruit sweetener (or granulated sugar)
1 jar (645 ml) tomato sauce
1 package lasagne pasta
1 container (500g) ricotta cheese
1 large egg, beaten
3 cups low-fat mozzarella cheese, grated
1/2 cup Parmigiano Reggiano cheese, grated
In a large sauté pan over medium-high heat, add the extra virgin olive oil. Once the oil is hot, add the onion, carrot, celery, and sea salt. Sauté, stirring often, until the onion has softened and become translucent (about 8 to 10 minutes). Add the garlic and sauté an additional minute.
Add ground beef, Italian seasoning, and pepper then combine with onion mixture, braking up all clumps of meat as it browns. Once the meat is browned and all clumps are eliminated, add the tomato paste and mix well. Add the tomatoes and sweetener then mix well. Once tomatoes are incorporated and heated through add the tomato sauce and mix well. Reduce heat to medium and simmer uncovered for 45 minutes to an hour, stirring occasionally.
While the meat simmers, prepare the lasagne pasta as per package instructions. While the pasta cooks continue with the rest of the recipe.
In a medium mixing bowl, add the egg and beat lightly with a fork. Add the ricotta cheese and combine well with the egg. Set aside.
Once pasta is al dente, drain and rinse with cold water.
Preheat oven to 350°F / 180°C.
In a 13-inch x 9-inch baking dish, spread a bit of the meat sauce on the bottom then layer 1/4 of the pasta to cover. Spread out 1/3 of the meat sauce on top of the pasta layer followed by 1/3 of the ricotta, and 1/4 of the mozzarella. Repeat with pasta, meat, ricotta, and mozzarella twice more ending with the last of the pasta and top with the last of the mozzarella. Spread the Parmigiano Reggiano evenly across the top.
Cover with aluminium foil and bake for 45 minutes. Uncover and bake an additional 15 minutes. Remove from oven and let stand 15 minutes before cutting in and serving.
Nutritional Information Per Serving:
total calories = 354 | total fat = 14.96g | saturated fat = 6.52g | cholesterol = 73.01mg | sodium = 435.7mg | net carbohydrates = 28.36g | dietary fibre = 3.24g | sugars = 7.64g | protein = 24.36g