Nonna Maud's Lasagna
A quick meat sauce, layered with parmesan and torn mozzarella, baked hot. The sauce stays loose so the pasta can cook in it.
- Prep
- 20 min
- Cook
- 40 min
- Servings
- 4 servings
- Difficulty
- Medium
Ingredients
Servings
4 servings
- 500 gminced beef
- 700 gtomato passata
- 1golden onion
- 2 stalkscelery
- 2carrots
- 250 – 300 gmozzarella
- 150 gparmesan, grated
- 500 glasagne sheets
- to tasteolive oil, salt and pepper
- to tastebasil (optional)
Method
Step 1. Finely chop the celery, carrot and onion and sweat them in a pan for a few minutes with enough olive oil.
Step 2. Add the minced beef, salt and pepper. When the meat is cooked, add the passata (and the basil, if using).
Step 3. Cook for 5, at most 10 minutes from when it starts to simmer, over low to medium-low heat, then turn off and adjust the salt. The sauce must stay fairly liquid so the pasta can cook, but not raw. Turn the oven on now.
Step 4. In a baking dish spread a base of sauce, then build layers of pasta, sauce, parmesan and mozzarella torn by hand, until the dish is full.
Step 5. Bake at 220°C in a preheated static oven for about 25 minutes.
Allergens6
Main allergens
- Cereals containing glutenlasagne sheets
- Eggslasagne sheets
- Milkmozzarella, parmesan
- Celerycelery
Other possible allergens
- Tomatotomato passata
- Beefminced beef
Worked out from the ingredient list. Always check the labels of packaged ingredients, which may contain other allergens or traces.
Written down on August 9, 2023
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