INGREDIENTS
For the meat sauce
- 500 g ground beef, single-pass grind
- 4 –5 tbsp olive oil
- 1 medium onion, finely chopped
- 2 garlic cloves, crushed
- 1 medium carrot, finely chopped
- 1 tbsp tomato paste
- 1 can whole peeled tomatoes
- ½ cup red wine
- 1 ½ cups hot beef stock or water
- 1 bay leaf
- Salt & freshly ground pepper
For the lasagna layers
- 1 pack lasagna sheets, 500 g
- 1 cup grated parmesan
- 4 balls fresh mozzarella
EQUIPMENT
- Large pot
- Knife & cutting board
- Wooden spoon
- 30×40 cm baking dish
- Cheese grater
- Parchment paper
- Aluminum foil
- Oven
- Spatula for serving
METHOD
- For the meat sauce
- Heat the olive oil in a pot and brown the beef for about 6 minutes over high heat without stirring too much.
- Reduce to medium heat and create a well in the center. Add a little olive oil, then the onion, garlic, and carrot.
- Sauté for about 5 minutes until soft and glossy.
- Stir, add the tomato paste, and cook for 2 minutes.
- Increase to medium-high heat, add the red wine, and let the alcohol evaporate completely.
- Crush the peeled tomatoes by hand or with a spoon and add them to the pot.
- Add the stock or water, bring to a boil, then lower to medium heat and cover.
- Simmer gently for about 45 minutes.
- Season with salt and pepper, cover again, and simmer for another 10 minutes until rich and glossy.
- For assembling the lasagna
- Preheat the oven to 220°C fan.
- Use a 30×40 cm baking dish.
- Spread a layer of mozzarella slices and a spoonful of meat sauce on the base.
- Add a layer of dry lasagna sheets, then a layer of meat sauce, and a layer of mozzarella.
- Sprinkle lightly with parmesan and repeat layering until the dish is full.
- Finish with remaining meat sauce and top generously with mozzarella.
- Cover with parchment paper and then foil. Bake on the middle rack for 25 minutes.
- Uncover and bake for 5 additional minutes to brown the top.
- Rest for 10 minutes before slicing.
- Serve warm.
NOTES
Rest time is essential, it helps the layers set and slice cleanly.
