Lasagna (The Best)
It’s hard to resist its soft layers of pasta topped with tomato and meat sauce and gooey warm cheese. Not to mention the golden crispy outer pasta edge that everyone fights over. We’ve developed the best recipe based on a pork and ground beef tomato sauce, a béchamel sauce and caciocavallo cheese. Simple, comforting and […]
Ingredients
- 1 ½ tsp pickling spice
- ½ tsp fennel seeds
- ¼ tsp red pepper flakes
- ¾ lb (340 g) lean ground pork
- ¾ lb (340 g) lean ground beef
- 3 tbsp (45 ml) olive oil
- 2 onions, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, finely chopped
- 2 cans (28 oz/796 ml each) whole plum tomatoes
- 1 tsp dried oregano
- 3 tbsp butter
- ¼ cup (40 g) unbleached all-purpose flour
- 2 ½ cups (625 ml) milk
- ½ cup (35 g) fresh Parmesan cheese, finely grated
- 12 lasagna noodles
- 4 cups (400 g) caciocavallo or mozzarella cheese, grated
- 1 tbsp flat-leaf parsley, finely chopped
- 1 tbsp chives, finely chopped
Instructions
- Using a mortar and pestle or spice grinder, blend the spices into a powder.
- In a large pot over high heat, cook the pork and beef with the ground spices in the oil, breaking the meat up with a wooden spoon, until golden. Season with salt and pepper. Add the onions, celery and garlic. Cook over medium heat for another 5 minutes.
- Add the tomatoes and oregano. Using a potato masher, purée the tomatoes. Bring to a boil. Simmer gently for 1 hour 30 minutes, stirring often, until the sauce has reduced by one-quarter. Adjust the seasoning.
It’s hard to resist its soft layers of pasta topped with tomato and meat sauce and gooey warm cheese. Not to mention the golden crispy outer pasta edge that everyone fights over. We’ve developed the best recipe based on a pork and ground beef tomato sauce, a béchamel sauce and caciocavallo cheese. Simple, comforting and delicious!