Italian lasagna with a twist recipe

Italian Lasagna with a Twist recipe

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
This Italian lasagna recipe puts a unique twist on the classic dish, resulting in a mouthwatering and unforgettable meal. Layers of tender pasta sheets are generously filled with a flavorful combination of ground meat, cheese, and a variety of aromatic herbs and spices. The dish is then baked to perfection, creating a golden, bubbling masterpiece that will have everyone coming back for seconds. With its rich flavors and innovative approach to a beloved recipe, this lasagna is sure to impress even the most discerning palates.

Keywords: Italian lasagna, twist, flavorful, layers, unique

Italian lasagna with a twist recipe details

Italian lasagna with a twist recipe, recipe Rating: 4.7
Number of votes:114 

Ingredients

	lasagana sheets
	olive oil
1 small	onion, chopped
1 small	carrot, chopped
1 clove(s)	garlic, chopped
2 l	passata
6 medium	eggs, hard-boiled, crumbled
2 medium	eggs
700 g	minced beef
100 g	parmesan
150 g	Mozzarella cheese, cut into small pieces
2 l	Béchamel sauce
	salt and black pepper, to taste

Instructions

Pre-heat the oven to 180°C.

Heat the olive oil in a pan, add the onion, garlic, celery and carrot and cook over a low heat for about 10 minutes until softened but not coloured.

Add the passata, season with salt and pepper and leave to simmer over a very low heat for about 45 minutes.

Boil 6 of the eggs for 12 minutes, refresh in cold water, shell and slice.

In a bowl, mix together the mince beef, half the parmesan and remaining 2 eggs. Sason with salt. Shape the mixture into small balls.

Heat some oil in a pan, add the meatballs and cook until browned all over, then add them to the tomato sauce.

Assembling the Lasagna:
Spoon some bechamel sauce on the botton of your lasagna bowl or pan (ca. 30cm x 20cm). Arrange a layer of lasagna sheets on the base and cover with the tomato sauce with meatballs, sprinkle with the mozzarella, parmesan and half of the crumbled hard-boiled eggs.

Repeat the layers until all the ingredients are used, ending with a rich layer of tomato sauce (and bechamel if you prefer).

Bake for about 30-45 minutes.

Tip:
Try to prepare the lasagna about 3 hourse before you are going to serve it. It tastes a lot better when the pasta has settled a bit after it has been in the oven. Simply reheat it in the microwave.




Preparation time:
ca. 1 hr 30 min
Cooking / Baking Time:
ca. 45 min
Grade of difficulty:
medium
Calories per portion:
n/a