A rich and tasty dish perfect for any special occasion!
Ingredients:
12 sheets of lasagna
450 g of minced beef
700 g of marinara salsa
500 g of ricotta
300 g of mozzarella
50g of grated parmesan
1 egg
1 tablespoon of olive oil
1/2 teaspoon of garlic powder
1/2 teaspoon of dried oregano
Sale e pepe q.b.
Fresh parsley to garnish
Preparation:
Lasagna puffs: Boil a large pot of salted water and cook lasagna puffs according to the instructions on the package. Once cooked, peel them and set aside, separating them with a little oil to prevent them from sticking
Prepare the meat sauce: In a large saucepan, heat the olive oil Prepare and add the ground meat Cook it over medium heat, stirring frequently, until it is well brushed. Add garlic powder, oregano , salt and pepper to taste. Pour in marinara sauce and cook for about 10 minutes, stirring occasionally.
Prepare the cheese compound: In a bowl, mix the ricotta , grated parmesan and egg . Add salt and pepper and mix well until you get a creamy composition.
Assembling the lasagna: Preheat the oven to 190°C. In a baking pan (about 23×33 cm), place a thin layer of meat sauce on the bottom. Place a first row of lasagna soufflés, then spread the ricotta mixture on top and add a layer of meat sauce. Grated mozzarella cheese. Repeat the process until you run out of ingredients, finishing with a layer of mozzarella and parmesan on top.
Baking in the oven: Cover the pan with aluminum foil and bake for 30 minutes. Offset the time, remove the aluminum foil and continue to bake for another 15 minutes until the surface of the lasagna is golden and the mozzarella is completely melted and flaky.
Serving and garnishing: Let the lasagna rest for a few minutes before cutting. Garnish with fresh chopped parsley for a pop of freshness and color
Tips:
Vegetarian option: You can substitute mixed vegetables, such as zucchini, eggplant, and peppers, for the meat!
For an extra crispy crust: Add a little bread crumbs to the surface before baking.
