Oct 17, 2019

Classic lasagna

We looove lasagna! We are a Dutch and Greek company but we really love all kinds of kitchens, in fact, Italian is one of our favorites. As long as you use the best olive oil.

Ingredients:

1 pack of dried lasagna Sheets
1 batch of homemade tomato sauce
250 grams of whole milk ricotta
3 tablespoons of homemade pesto
200 grams of melty cheese
100 grams of Parmigiano cheese
Handful of fresh basil

For the sauce:
1 medium onion
1 bell pepper
2 cloves of garlic
3 tablespoons of Neolea olive oil
300-400 grams of ground beef (or vegetarian version)
2 tablespoons of tomato puree
1 cup dry red wine
500 ml of passata
2 tablespoons of dried Italian herbs
salt and pepper

Instructions:

Dice the onion, bell pepper and garlic in very small pieces.
To make the sauce heat a large sauce pan over medium heat with the olive oil.
Add the beef into the pan and fry until it’s almost cooked.
Add the onion, bell pepper and garlic and fry for 5 minutes. Then add the herbs, and tomato puree and fry for 1 more minute.
Add the red wine and let it cook and evaporate for 5 minutes again.
Last add the the passata in and a little bit of water, salt and pepper. Cook this for 25 minutes on a low heat and stir occasionally.
In a bowl, combine the ricotta, 2/3 of the cheese, the Parmigiano and the pesto and mix it really well.
Now you have all the components ready for the lasagna. So take a deep baking dish and oil this really well with some Neolea olive oil.
Add a couple tablespoons of the sauce into the dish, over the sauce add a couple dollops of ricotta filling, then the lasagna sheets. Repeat this until the dish is full and make sure you end with a good layer of sauce.
Add the remaining of the cheese and maybe, if you feel like it, some extra Parmigiano cheese!
Put the baking dish in a preheated oven of 175 degrees for 30-40 minutes, depending on your oven and the type of lasagna sheets you’re using.
Let cool for at least 10 minutes before serving. And add the fresh basil leafs on top.