November 7, 2019 | Mains
- 1 lb lasagna pasta
- 1 onion
- 1/2 lb ground porc
- 7 oz ricotta cheese
- 1 tsp chopped parlsey
- 9 tsp grated parmigiano reggiano
- 1 onion, diced
- 1 lb ground beef
- 1 celery stalk
- 2 garlic cloves
- 1 tsp oregano, basil, parlsey
- 1 cup chicken broth
- 5 1/2 oz tomato paste
- 1 bay leaf
- 1 tsp sugar
- 28 oz tomato can
Prepare the sauce. Cook oil in a casserole, add onion and cook 1 min at medium-high. Add beef and spices (oregano, basil, parsley, salt, pepper). Mix and cook 3 to 4 minutes.
Add all other sauce ingredients and adjust seasoning as needed. Partially cover and simmer the tomato sauce for 1h.
Preheat the oven at 375.
Boil lasagna pasta for 12 minutes and rinse in cold water.
Add oil to a pan, add the chopped onion and cook 2 minutes. Add ground pork, salt and cook 7 to 8 minutes at medium high heat.
Place ricotta cheese and parsley in a large bowl and mix well. Add cooked pork, season to taste and mix well.
Lightly butter the lasagna dish and add a small quantity of tomato sauce at the bottom.
Layer pasta, then layer pork/ricotta mix. Layer with sauce, then a third of the cheese, then pasta. Then pork/ricotta, tomato, cheese, pasta. Add a bit of butter on top.
Cover with aluminium foil and cook at 375 for 20 minutes.
Remove foil, add remainder of cheese, cover again and cook 40 minutes.
Remove foil, add a bit of warm tomato sauce. Serve.