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As usual, don’t let the number of ingredients scare you off. Lasagna is admittedly a little time consuming, but the results are well worth it. Make it ahead of hand and freeze it for when you don’t have time to cook. It’s almost impossible to mess up so try it today!
Lasagna Noodles (about 8 noodles)
Minced Meat (about a lb)
Chopped Parsley (a handful)
Tomato Sauce (1000 ml)
Chopped Garlic (couple cloves)
Grated Cheese (500 grams give or take)
Spinach (half a bunch)
Ricotta Cheese (or cottage cheese) (500 grams)
Making the Lasagna
Sautee the onions with some oil over a medium heat. When the onions are caramelized, toss in the minced meat and garlic and brown. Drain the fat and add the tomato sauce. Toss the parsley in and allow the mixture to simmer.
While the sauce is simmering. Bring a large pot of water to boil and cook the noodles according to directions.
While the noodles are cooking, heat up some oil over a medium heat and sautee the spinach. Take it off the heat. Chop the spinach up and mix with the ricotta cheese.
By now, the noodles should be cooked, so drain and run them under cold water to stop the cooking process.
To create the lasagna, you’ll want a pan that’s approximately 7cm x 20cm x 30cm in dimensions. Using a ladle, spread a thin layer of the sauce over the bottom. Put two noodles on top. Cover that layer with the ricotta cheese.
Put two more noodles on top and spread another thin layer of sauce over the noodles. Sprinkle some cheese over the sauce and continue layering the noodles. To finish the lasagna off, spread a thin layer of sauce over the top and generously cover with cheese. Cover the pan with aluminum foil.
Making the Potatoes
Cut the potatoes up and toss with the olive oil, herbs, salt and pepper. Spread them out thinly over a pan.
Baking it all
Put both pans into the oven at 400F degrees and bake for approximately 30-40 minutes. When you take the Lasagna out of the oven, allow it to sit for about 5-10 minutes before serving.