originally from Naples in the middle ages, and it's name is actually the name of the pasta sheet used, not the actual dish.
Super flavourful and gooey is the goal here for this Italian casserole! This is the ultimate comfort food, luscious pasta layered with a rich, tomato based sauce and stuck together with melted cheese. Make the sauce ahead of time and even let sit a day before you use it for the best flavour.
Steps to make:
Preheat the oven to 200C/400F/Gas 6.
Heat a large frying pan until hot and add the oil. Cook the beef until browned all over. Remove from the heat and transfer to a plate. Add the onion, and garlic to the pan and cook until softened. Return the meat to the pan and stir in the flour. Add the stock and bring to the boil. Add the sugar, tomato purée, thyme and oregano, then stir well. Stir in the canned tomatoes.
To build your lasagne, put one third of the meat sauce in the base of a 2.3 litre/4 pint shallow ovenproof dish. Dollop ricotta on top, and a third of the mozzarella, then arrange one layer of lasagne sheets on top. Season. Spoon half of the remaining meat sauce, mozarella and ricotta on top, then put another layer of lasagne sheets on top, then the remaining meat sauce. Sprinkle over the cheddar and remaining mozzarella cheese.
Cook in the middle of the oven for about 45 minutes, or until golden brown on top, bubbling around the edges and the pasta is soft.
2 tbsp olive oil
900g/2lb BEEF hamburger (mince to you Brits!)
2 onions, roughly chopped
2 GARLIC cloves, crushed
2 level tbsp plain flour
150ml/¼ pint beef stock
1 tsp caster sugar
3 tbsp TOMATO purée
1 tbsp chopped thyme
1 tbsp oregano
2 x 400g cans chopped tomatoes
12 lasagne PASTA sheets
75g/3oz CHEDDAR, grated
75g/3oz MOZZARELLA, grated
Prep and Cooking time: 2 1/2 hours
8 - 10