I don't have much to say about this recipe, as you'll understand how delicious it is once you read the ingredients list. The only thing I would like to mention is that I've tried this recipe with 4 and with 5 layers of lasagna sheets, and even though I prefer more layers with other lasagna fillings, I think less is more here. So, in my opinion 4 layers of pasta would be perfect. However, the one in the photos has 5.
And here's what you'll need to fill a 30x10 cm pan which makes 4 servings:
|
|
- Prepare the ingredients: finely chop the onions; grate the carrot; peel and chop tomatoes if using them (do not remove the seeds). Cook pasta following package instructions, if needed.
- Put oil into a deep pan or pot and add onions. Cook over medium fire until soft. Then, stir in carrots and ground meat, season with some salt and pepper to taste and cook stirring occasionally until meat loses its pink color.
3. Pour in wine and add tomato sauce (or chopped fresh tomatoes) and celery leaves and continue cooking for approx. 10 more minutes, or until sauce reduces to 2/3.
4. At the end, stir in beans and corn, add some hot red pepper flakes to taste and some more salt and pepper, if needed. The filling is ready. |
6. Now, it's time for assembling the lasagna. Make the following layers:
- lasagna pasta
- 1/3 of the meat and beans filling
- 1/4 of the cheese
7. Cover the pan with some aluminum foil and bake into a preheated oven at 200°C for 20 minutes. Then, remove the foil and bake for 10 more minutes.