A delicious recipe for the best homemade lasagna I’ve ever tasted with fresh Bolognese sauce. Pure ingredients give this Italian recipe great flavor.
Besides a strong preference for Indian food, I have another weakness: Lasagna. Delicious that Bolognese sauce combined with dough and cheese. However, there is one thing I absolutely can not appreciate: a thick layer of béchamel sauce. Yes I know it officially belongs in this dish, but it’s just not my thing. I personally find it such a waste of the tasty lasagna. Of course I make the lasagna from scratch. Want to know how? Look at the recipe below!
- Tomato puree sour is when you add it right away, you bake it. That way it becomes sweeter in flavor. You can check if it’s done by smelling. You will smell the sweetness.
- The addition of sugar is at taste. It’s very dependent on the sourness of the tomatoes. Sometimes it seems that tomatoes are much sour than other times (even canned ones). Flavor at taste is my advice here.
- You can substitute the peeled tomatoes with fresh ones, while they are in season. Then they’ll have an optimal flour and structure. In other seasons choose canned once, because they’re always better in flavor.
- lasagna is delicious with a green salad (and when you’re an adult a delicious glass of red wine ;-))
- Serve lasagna as a part of an Italian buffet. Everyone will love this dish.
- You can store lasagna in the refrigerator, covered, up to two days.
- You can also store lasagna in the freezer. My advice is to freeze it before baking. While freezed it will dry out a bit and that won’t be as noticeable when it’s not baked. Before baking let it defrost for 24 hours in the refrigerator. Bake it for an extra 10 minutes (40 minutes in total). You can freeze the lasagna (baked or unbaked) for a maximum of three months.
Other delicious lasagna
- Sausage and kale lasagna
- Lasagna with salmon and spinach
- Lasagna with smoked chicken and mascarpone
- Mini lasagna cups
It’s a good taste!
Recipe The best homemade
Did you make this the best homemade lasagna? Tag #byandreajanssen via Instagram or twitter . I love it when you make one of my recipes and I’m looking forward to look it up. You can also share your recipes on my Facebook channel or pin this recipe on Pinterestso you can find it easy next time. See you soon!
The best homemade lasagna
- convectional oven or conventional oven (in that case increase the temperature indicated in the recipe by 20 degrees Celsius)
- 1 onion
- 3 cloves garlic
- 500 grams ground beef
- herbs thyme, rosemary, basil
- bay leaf
- 140 grams tomato paste
- 400 grams peeled tomatoes
- 400 grams sieved tomatoes
- 4 teaspoons sugar
- 1 teaspoon salt
- 12 sheets Lasagna
- 50 grams cheese aged chees
- 125 grams mozzarella
- Cut the onion and garlic fine.
- Grab the frying pan and put a little olive oil in it. Put the pan on the stove on low heat.
- Add the onion and tomato paste and bake for 3 minutes. Then add the garlic and cook for another 2 minutes.
- Put the skillet on the stove on low heat. Stir with spoon carefully about 3 minutes.
- Add the ground beef and bake the minced beef until brown and done.
- Throw in the collected herbs, salt and pepper. Add the tomato/onion mixture with it, the peeled tomatoes and sieved tomatoes. Add sugar and top it with a bay leaf . Put the lid on the pan and let simmer for 30 minutes . Stir occasionally.
- Pre-heat the oven to 220 degrees Celsius.
- Spoon ⅓ of bolognaise sauce in the baking dish.
- Cover with a layer of lasagne sheets.
- Repeat this once more.
- Spoon the last bolognaise sauce on the lasagne sheets and sprinkle with grated cheese or sliced mozzarella (or a combination).
- Set the dish in the oven and bake for 30 minutes.
What did I use to prepare this
Kitchen utensils I’ve used to prepare this recipe. When you follow the link you will go to another page with a short explanation of each item. It’s also possible to order directly if you’re in need.