Lasagna with Minced Meat

Screenshot 2024-10-23 152049

Ingredients

For the meat sauce:

1 tbsp olive oil

1 onion, finely chopped

1 carrot, finely diced

4 cloves garlic cloves, minced

700g ground beef mince

300g ground pork mince

700g Passata

410g crushed tomatoes

3 heaped tbsp tomato paste

2 beef or vegetable bouillon cubes, crushed

1 tsp dried oregano and basil

1/2 tsp sugar

Salt and pepper, season to your tastes

 

For the lasagna:

375g fresh lasagna sheets

500g Valio Quattro Formaggi

2 tbsp finely chopped fresh parsley

Guide

For the meat sauce:
1 Heat oil in a large pot over medium heat, then add in the onion and carrots and cook for 8-10 minutes until softened. Stir in garlic sauté for about 1 minute until fragrant.

2 Add beef and pork (if using); cook until browned, breaking it up with a spoon.

3 Pour in Passata, crushed tomatoes, tomato paste, crushed bouillon, and dried herbs. Mix well and simmer gently. Season with salt, pepper, and sugar to taste. Cover and cook for 20-30 minutes until sauce thickens slightly and meat is tender. Adjust seasoning if needed.

To Assemble:

4 Preheat the oven to 180°C.

5 Spoon about 1 cup of meat sauce on the base of a 9x13-inch baking dish, then cover with lasagna sheets. (Trim sheets to fit over the meat if needed.) Layer with 2 cups of meat sauce (or enough to cover pasta), 1 cup of Bechamel and half of the Valio Quattro Formaggi. Repeat layers (leaving the remaining cheese for the top).

6 Pour the remaining meat sauce and white sauce over the last layer of lasagna sheets and top with the remaining Valio Quattro Formaggi cheese. Bake for 25 minutes or until golden and bubbling.

7 Garnish with parsley and let stand for about 10 minutes before slicing and serving.

ENJOY!