Lasagna made by Nonna
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
25 mins
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Cook Time
1 hr
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Total Time
1 hr 25 mins
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Servings
8
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Course
Main Course
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Cuisine
Italian
Lasagna made by Nonna
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- For 6 pax
- 30-35 Fresh crepes
- 3 Large mozzarella
- 200 grams parmigiano reggiano 2 cups
- 600 grams Mixed pork & Veal mince 1.3237 lb
- ½ onion chopped
- extra virgin olive oil EVOO
- 2-4 fresh basil leaves
- Pinch salt
- butter
- 1 L Fresh tomato passata 4 cups
- 1 Egg for the lasagna filling
Instructions
- First, follow my recipe: How to make crepes to make your deliciously light crepes which will form the layers of your lasagne recipe.
- Dice up 3 large balls of mozzarella into cubes and put them to the side.
- Put the saucepan on a medium heat and once it warms, add 3 spoons of extra virgin olive oil and the chopped onion. Let this simmer for a few minutes, then add the tomato passata.
- Stir the sauce using a wooden spoon and leave to cook for approx. half and hour.
- Place a medium size fry pan on medium heat and add a drizzle of extra virgin olive oil.
- Once this has begun to warm up, add in the mincemeat, breaking it down with a fork.
- Sprinkle a few pinches of salt into the mincemeat and keep breaking it up. Let this cook for a few minutes or until brown.
- Line the baking tray with butter using a single cube to spread it all over. This will prevent the lasagna from sticking to the tray when it is cooking.
- In a separate bowl, crack an egg and whisk well. Then, add 2 x pinches of salt and 50ml of milk. Mix once again.
- Once the sauce and mince have each started to cool, you can commence assembling the lasagna.
- Before you start assembling the lasagna, pre-heat your oven to 180 degrees celcius.
- How to Assemble the Lasagna Recipe:
- Line the bottom of the baking tray carefully with your freshly made crepes.
- Then, line the sides of the tray with another set of crepes, making half cover the side of the tray, and the other half should then fold over the edge.
- Add as many crepes as you need to ensure there are no spaces uncovered!
- Sprinkle lots of cubes of mozzarella onto the bottom of the baking tray, then add a few large spoonful’s of tomato sauce.
- Using a spoon, add some mincemeat to this layer, sporadically – it doesn’t have to be too much.
- Next, add a generous amount of grated parmigiano cheese …and keep adding!
- Dip a crepe into your egg milk mix that was prepared earlier and then let the excess drain off.
- Place this crepe on top of the first layer, then dip another crepe into the mix and use it to create your first layer.
- Repeat steps 3-7 until all your crepes are finished (or your lasagna is so tall it is the height of the tray!)
- On every second layer, add a few small cubes of butter as this will help to keep the ingredients moist once the lasagna recipe is cooking in the oven, and it also adds extra flavour!
- Once you have reached the final layer, fold the crepes that were over the edge, back on top of the lasagna, covering it up nice and tightly.
- Using a large spoon, drizzle extra tomato sauce on top and spread it thinly – don’t pour it on as it will make the lasagna soft and wet – and add a few extra pieces of mozzarella cheese on top.
- Make up to 6 slits through the lasagna using a sharp knife and pour a small amount of the egg/milk mix into each one. This helps the lasagna recipe to cook through really well.
- Cook the lasagna in the oven at 180 degrees celcius for approx. 1hr.
- E ora si mangia, Vincenzo’s Plate….Enjoy!
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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