Hey everyone, it’s me, Dave, welcome to my recipe site. Today, I will show you a way to prepare a special dish, just lasagne, my way. One of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Store a full or portioned lasagna in the freezer for up to three months. Too much of a temperature change too quickly can. How to make lasagna the easy way at home, with ricotta cheese, turkey ground beef.

Just Lasagne, my way is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It is simple, it is fast, it tastes delicious. Just Lasagne, my way is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we must prepare a few ingredients. You can have just lasagne, my way using 18 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Just Lasagne, my way:

1. Prepare 1 white onion finely chopped
2. Make ready 1 carrot finely chopped
3. Take 1 celery stick finely chopped
4. Take 2 cloves garlic finely chopped
5. Prepare 500 g beef mince
6. Prepare 80 g smoked pancetta
7. Make ready 200 mls red wine
8. Get 1 tin quality chopped tomatoes
9. Get 1 tbsp tomato purée
10. Prepare 2-4 bay leaves (depending on size)
11. Get 1 tsp chopped oregano
12. Get sheets Dried pasta
13. Prepare 300 ml creme fraiche
14. Make ready 1 tbsp milk
15. Prepare Parmesan and cheddar cheese for grating
16. Take 1 ball mozzarella
17. Prepare Nutmeg for grating
18. Take A few fresh basil leaves

This classic lasagna is the kind that defines lasagna in the USA: ruffle-edged noodles, creamy ricotta and mozzarella filling, and a rich tomato sauce. Lasagna is almost an all-in-one casserole with lots of protein, so just a veggie or two on the side is all you need to make a complete meal. There is nothing like a good pan of lasagna. Gooey, cheesy, packed with carbs—this just might be the perfect comfort food.

Instructions to make Just Lasagne, my way:

1. Add the onion, carrot, celery and garlic to a pan and fry in olive oil over a medium heat until soft
2. Turn up the heat and add the pancetta and fry for 3 minutes. Then add the beef and fry until brown all over. Then add the red wine and cook until reduced by half.
3. Add the chopped tomatoes, the tomato purée, the bay leaves, oregano, salt and pepper. Reduce the heat to low and cook for 2 hours. Check every 30 minutes and add water to keep the mixture loose.
4. Once the ragu is cooked, preheat the oven to 180 degrees and then make the white sauce by mixing 2 handfuls of grated Parmesan cheese with the creme fraiche, 1 tsp grated nutmeg, 1 tbsp milk and a pinch of black pepper.
5. Now prepare to layer the lasagne. Start with a thin layer of ragu (and a few chopped basil leaves), followed by a layer of pasta sheets, then a layer of white sauce and a sprinkling of cheddar cheese and/or some mozzarella. Repeat the layers until you run out of mixture (the final layer should be white sauce).
6. Top the lasagne with a sprinkling of cheddar, Parmesan and mozzarella and place in the oven for 1 hour, until golden brown.

But screw it up, and we're talking mushy noodles, soupy sauce, and. However you make lasagna, there is one rule you should always follow: Start with sauce. Whether you are using a baking dish or a skillet, there needs to be an even layer of sauce covering the entire bottom of the pan before any of the other ingredients are added. If refrigerated or frozen, the lasagna can be easily reheated. But it can be challenging trying to get your lasagna noodles cooked perfectly, since they like to stick together.

So that is going to wrap this up with this special food just lasagne, my way recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!