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Recipe of Italian Meat Lasagna
Recipe

Italian Meat Lasagna

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Italian-style meat lasagna, very delicious with Bolognese sauce, ricotta and mozzarella cheese.
Learn more about Elda Benassini

Ingredients

10 portions
  • 1 jet olive oil
  • 100 grams onion, chopped
  • 10 grams garlic, minced
  • 100 grams carrot, minced
  • 100 grams celery, chopped
  • 1 kilo saladette tomatoes, cut in half
  • 250 grams mashed tomatoes, large
  • 200 grams onion, finely chopped
  • 15 grams garlic, minced
  • 1/2 kilos ground pork
  • 1/2 kilos ground beef
  • 50 grams dry mushroom
  • 120 milliliters white wine, dry
  • 230 grams ricotta cheese, fresh (or bechamel sauce)
  • 120 grams egg
  • 200 grams mozzarella cheese, grated
  • 500 grams parmesan cheese, grated
  • 1/2 cups parsley, minced
  • 500 grams pasta for lasagna
  • salt
  • black pepper
  • nutmegs

Preparation

In a large pot, sauté 1/2 chopped onion, 2 cloves of minced garlic, carrot and celery. Add the halved tomato and the puree. Leave in very low heat once it boils, and after about an hour, pass through the Chinese colander and reserve the sauce.
Soak the mushrooms in a cup of boiling water.
In a large pan, sauté the rest of the onion and garlic in olive oil until colored about 20 min. Add the ground meats and let cook until they are no longer pink. Add the prepared tomato sauce, the wine and the water of the mushrooms with the minced mushrooms. Season with salt and pepper.
Stir the ricotta cheese with the eggs, 1 cup of the parmesan, parsley, salt, pepper and nutmeg.
In a large pot, boil water with salt. When it boils, add the lasagna pasta and let cook until al dente. Drain and reserve. (Alternatively you can use precooked lasagna pasta).
Grease a refractory mold with butter. Put a layer of pasta, then the ricotta cheese and spread with a spatula. Put the meat sauce and the mozzarella cheese. Continue like this until you finish with pasta, ricotta and cheese.
Cover with aluminum foil and bake 20 minutes. Remove the foil and let it lightly browned for 10 more minutes.

PRESENTATION

Serve with Parmesan cheese.

TIPS

You can substitute the ricotta cheese sauce for a béchamel sauce (and the eggs should no longer be added).

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (16)
Caty Ugalde
20/10/2019 09:36:07
Excelente
Luis Zataray
17/11/2018 16:29:36
Excelente, yo utilicé salsa bachamel y no utilicé champiñones porque no me gustan. Pero en general excelente receta.
Gaby Picazo C
12/08/2018 09:15:51
Hoy la preparé, quedo deliciosa
CARLOS JARAMMILLO
25/08/2015 20:08:32
GRACCI ELDA ESTA ES DELICIOSURAAAAAAAAAAAAAAAAAA!!!GRACIAS ELDA....
Karina Glez
13/01/2014 14:46:24
me encanta la lasagña la vegetariana tambien sabe deliciosa !!!
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