Taste the flavors of Italy with this Italian lasagna with a homemade sauce, cheese and layers of meat with pasta.
- About 10 or 12 lasagna sheets depending on the baking dish
- 4 minced garlic cloves
- 1 big or 2 medium onions
- 500 gram of minced beef (1 pound).
- 1 bag of grated cheese, preferably a Parmesan cheese ( about 2 cups )
- 2 cans of diced tomatoes
- 4 basil leaves, we’ve used African blue basil
- 2 eggs
- 1.5 tablespoons of Italian seasoning
- Olive oil
- Salt and pepper
- Stick of butter for greasing a baking dish
- optional: fresh chopped parsley for garnishing the dish
Kitchen equipment needed
- Oven dish
- Chefs knife
- Cutting board
Preparation of the Italian lasagna (a.k.a. mise en place) — 10 minutes
Start off with dicing the onion. Finely chop the four cloves of garlic and set aside. Chop up the fresh basil and the parsley if you want parsley into the italian lasagna.
Crack the eggs in a bowl and add in about 1/4th of the cheese. SEASON with pepper and salt and whisk well.
Pre-heat your oven to a temperature of 200 degrees ( about 400 fahrenheit).
Cooking the Italian lasagna sauce — 40 minutes
This is the most fun part: cooking the actual sauce. In our opinion home cooked lasagna sauces just tastes so much better than store-bought ones. Let’s start with the sauce, shall we?
Take a skillet, add in some olive oil and put it on a medium low fire. When the oil is hot enough add in the diced onions and sauté for about 5 minutes (or when tender) on medium low fire. Add in the minced beef with the chopped garlic and occasionally stir for about 10 minutes or when the beef is no longer pink but brown.
Add in the two cans of diced tomatoes and add in some salt and pepper to taste, stir until blended. Take the skillet off the fire.
Grease a 13 by 9 inch baking dish with the stick of butter, this will prevent the lasagna from sticking to the baking dish later on!
Arrange lasagna sheets so that they cover the bottom part of the baking dish. Add in a layer of italian lasagna sauce along with half of the whisked eggs and cheese. Repeat for the next layer too. Composition should be: lasagna sheet, sauce, lasagna sheet, sauce. Make sure you are not adding a sheet of lasagna to the top of the baking dish. If you do so, you can risk that the italian lasagna will have a burned top part.
Although the Italian lasagna sauce is time-consuming and labour intensive, it’s well worth the extra effort. If you want you can make the sauce beforehand so that you can cook a homemade lasagna in about 50 minutes, instead of 95 minutes!
Putting the Italian lasagna into the oven — 45 minutes
Put the baking dish into the pre-heated oven for about 45 minutes. Depending on the type of oven you have you should check if the dish isn’t going to burn. The Italian lasagna will be ready in about 45 minutes.