Forget going out to eat or ordering takeout every time you crave Mediterranean food. Try making Old School Lasagn From preparation to the plate, this recipe takes roughly 2 hours.
Instructions
1
Watch how to make this recipe.
2
Special equipment: 13 by 9-inch baking pan
Equipment you will use
Baking Pan
3
Preheat the oven to 350 degrees F.
Equipment you will use
Oven
1
In a medium pot, heat the olive oil and add the onions and garlic. Season with salt and pepper, to taste. When it turns light brown, add the thyme, bay leaf and tomatoes. Simmer for 20 minutes, then taste for seasoning.
Ingredients you will need
Salt And Pepper
Olive Oil
Seasoning
Bay Leaves
Tomato
Garlic
Onion
Thyme
Equipment you will use
Pot
2
Add more salt and pepper, if desired.
Ingredients you will need
Salt And Pepper
3
Remove and discard the thyme and bay leaves. Stir in the basil leaves and shut off the heat to allow the sauce to "rest."
Ingredients you will need
Fresh Basil
Bay Leaves
Sauce
Thyme
4
Pasta: Bring the water to a boil over medium heat.
Ingredients you will need
Pasta
Water
5
Add the salt and the lasagna sheets. Cook for 4 minutes, drain and rinse under cold water. The pasta should still be very firm to the touch. Separate the sheets carefully so they don't stick together.
Ingredients you will need
Lasagne Noodles
Pasta
Water
Salt
6
Divide the tomato sauce in half and reserve half for the Bolognese and half for the lasagna.
Ingredients you will need
Bolognese
1
Spoon a thin layer of the sauce in the bottom of the baking pan. Arrange a layer of pasta sheets over the sauce.
Ingredients you will need
Lasagne Noodles
Sauce
Equipment you will use
Baking Pan
2
Sprinkle some of the mozzarella and Parmesan over the pasta and another thin layer of sauce. Repeat the layering process 2 more times. It is important there be remaining cheese and sauce for the top. Cook's Note: I love to get a corner piece from the pan and pick at the crispy edges of the top layer. When you finish, there should be 4 layers of pasta and 5 layers of filling.
Ingredients you will need
Mozzarella
Parmesan
Cheese
Pasta
Sauce
Equipment you will use
Frying Pan
3
Cover the dish tightly with aluminum foil and put it in the center of the oven.
Equipment you will use
Aluminum Foil
Oven
4
Bake for 45 minutes. Raise the temperature of the oven to 450 degrees F and remove the aluminum foil.
Equipment you will use
Aluminum Foil
Oven
5
Bake until the top browns slightly, about 10 to 15 minutes.
Equipment you will use
Oven
6
Remove the pan from the oven and let it cool for 15 minutes or so before serving.
Equipment you will use
Oven
Frying Pan
1
In a large wide pot over medium-high heat, add the olive oil.
Ingredients you will need
Olive Oil
Equipment you will use
Pot
2
Add the ground beef and cook until brown, about 4 to 5 minutes, stirring with a wooden spoon to break up the pieces. Season with salt and pepper, to taste.
Ingredients you will need
Salt And Pepper
Ground Beef
Equipment you will use
Wooden Spoon
3
Remove the beef from the pot and set aside. Set the pot back over the heat and add a little more olive oil.
Ingredients you will need
Olive Oil
Beef
Equipment you will use
Pot
4
Add carrots, onion and celery. Cook until browned, about 5 minutes.
Ingredients you will need
Carrot
Celery
Onion
5
Add the beef back to the pot, then add the reserved 1/2 recipe of tomato sauce. Cover slightly and simmer for 20 minutes.
Ingredients you will need
Tomato Sauce
Beef
Equipment you will use
Pot
6
When done, finish with milk, taste, season and serve, spooned over the lasagna.
Chianti, Montepulciano, and Sangiovese are great choices for Lasagne. Lasagna pairs well with medium-bodied red wine with higher acidity. Sangiovese, Montepulciano, and Chianti all fit the bill. You could try Vignamaggio Chianti Classico Monna Lisa Gran Selezione. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 39 dollars per bottle.
Vignamaggio Chianti Classico Monna Lisa Gran Selezione
The wine is only produced in the best vintage years, with grapes from the farm's prime southwest grape growing areas. It is a deep ruby red color. The aroma is very intense, persistent, delicate, with hints of tobacco, oak and berries. A full, long, warm mouth feel.