Easy Lasagna Recipe
Meat lasagna

Our favourite easy lasagna recipe, has a filling of a tomato beef mince sauce.

Lasagna originates in Italy (lasagne is the plural of lasagna). Lasanga is made up of a combination of pasta sheets, cheese sauce and a filling of your choice. Traditionally a mince and tomato filling is used. Modern lasagna can be adapted to fit your personal diet. My favourite is salmon lasagna which is an example of how you can experiment and modify the traditional methods to meet your taste buds.

Layered, oven baked recipes ...

Go to spinach tomato mushroom lasagne
Go to easy beef lasange recipe
Go to spinach lasagna and homemade lasagne sheets
Go to Moussaka recipe

Meat lasagna

Meat lasagne

Serves: 4 people

Baking tray: approximately 29 by 21 cm

beef mince
onion
garlic
oregano
basil
glove
black pepper
Himalayan crystal salt
paprika
vegetable stock
tomato paste
water
instant lasagna sheets

  • 500g-600g beef mince
  • 3 large onions diced
  • 2 gloves garlic
  • Oregano, basil, pinch of ground cloves, pepper, salt, paprika
  • 1 teaspoon vegetable stock
  • 190g tomato paste
  • 200-250ml water
  • 9 Lasagna sheets or use homemade pasta sheets, (gluten free rice sheets can be bought in an Asian super market)

Filling for the meat lasagna recipe:

Cook meat thoroughly then add the onions and spices (oregano, basil, clove, pepper, salt and paprika). Add the vegetable stock and tomato paste then stir well before adding the water. Reduce to the lowest heat and let simmer for 20 minutes, if
there is not enough water add more. This process lets the flavour develop.

Béchamel sauce for the lasagna recipe
Ingredients:

butter
about whole grains
pros and cons of raw milk
cheese
nutmeg
black pepper
Himalayan crystal salt
mild chilli
vegetable stock

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  • 40g butter melted
  • 2 tablespoon flour
  • 350ml milk (or milk substitutes e.g. rice milk, soy milk etc or even water)
  • 150g grated cheese (100g for béchamel - 50g for topping)
  • Pinch of – nutmeg, pepper, salt and mild chilli
  • 1 tablespoon of vegetable stock

While the filling is simmering prepare the béchamel sauce. Melt butter and stir the flour in in a pot on low heat. When butter and flour become one mass without lumps pour milk in slowly while stirring, to prevent the flour butter mixing from clumping. Add the cheese, flavouring and stock. Let simmer and stir until the cheese has melted.

Preheat the oven to 200C°. Convert!

Putting the easy lasagna recipe together:

Oil the tray, then lay it out with the first layer pasta sheets. Cover it with 1/3 of the béchamel sauce on which you spread 1/2 of the lasagna filling topped with a layer of pasta sheets. Then repeat these steps. Finish of with a layer of pasta sheets, béchamel sauce and sprinkle with cheese to top it off.

Place the tray in the oven. With ready made lasagna sheets it will take about half an hour, with homemade pasta sheets it will take between 20 – 30 minutes. Always check in the last few minutes because cooking time always depends on your oven's heat.

Serve with a salad!

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Coming from Italy Lasagna is one of the popular layered oven baked dishes that travel around the world that is easily adjusted to fit different tastes and diets.

From Balkan the dish Moussaka enjoys similar popularity and versatility.

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