Lasagna
This is the classic lasagna- based on Bolognese type sauce, very mild but yet full of aroma. This is personally my absolute favorite recipe for lasagna- I got it years ago from USA and was the first time I had ever tried lasagna in my life.
The cooking part itself is easy, but takes time. It is best to cook this on a weekend when you have plenty of time, you don’t have to rush and can actually enjoy the cooking process.
In this recipe the classic Beshamel sauce is replaced with a similar sauce that requires cottage cheese- you need to try this version since it is truly the best. The lasagna can be served with crunchy ciabatta bread with butter and a glass of red wine.
For the Bolognese sauce
500 g ground beef or veal
400-500 g classic tomato sauce
250-300 g tomato paste
400 g canned peeled tomatoes
1 large onion, chopped
4 garlic cloves
½ chilli or ½ tsp chilli paste
Salt, pepper and sugar to taste
1 tsp Italian spices (basil and/or oregano, thyme)
4 tbsp olive oil
For the white sauce
400 g cottage cheese (2-9% fat)
8 tbsp sour cream
3 eggs
100 g cheese, grated (parmesan or cheddar)
2 tsp Italian spices (basil and/or oregano)
8 lasagna noodles
300 g cheese, grated (parmesan or cheddar)
1. Start by cooking the Bolognese sauce. Heat a large frying pan and cook the chopped onions until they turn translucent. Then turn the heat on low and cook for a bit longer. Add the garlic (pushed through a garlic press), chilli, Italian spices and sautée for a while. Bring the heat back up a little to medium and add the ground beef- it needs to be constantly stirred to cook evenly. Add salt and pepper to taste and drain any oil or liquid if that has showed up at this point. Now you can slowly star adding the tomato paste, then tomato sauce and finally the canned peeled tomatoes. When the sauce starts to bubble, turn the heat down, put the lid on the pan and leave it to stew for another 30 min. Then you can add more salt and pepper as necessary and the sugar too (to remove acidity).
2. Prepare the white sauce. In a medium bowl beat the eggs and then stir in the cottage cheese along with sour cream, grated cheese (100 g), Italian spices. Set aside.
3. Boil water in a medium sized pot and add salt. When the water is boiling, add the noodles one by one and boil them as directed on the packaging. Stir the noodles once in a while to prevent them from sticking. When done- rinse the noodles in cold water and pour over some olive oil- again so they do not stick together.
4. Heat the oven to 180 degrees (celsius). Grease the baking pan 30x20x5 cm.
5. Now it’s time to start layering:
Noodles, Bolognese sauce, white sauce, grated cheese. Repeat once more and sprinkle the most cheese on top. Cover the baking pan with tin foil and place in the center of the oven to bake for 30 min.
6. When it is done, leave the lasagna to rest and cool for about 15-20 min. This way it will also hold together better when cutting.
7. You can make the lasagna on the previous day and keep it in the fridge for serving the next day. Remember to keep it in room temp for at least an hour before cooking.
Recipe: Ārija Avota
Photo: Ieva Andersone
Published: Ievas Receptes, santa.lv
