Lasagna is delicious and very easy to prepare. Here is my Lasagna with minced meat, made Polish style. I added step-by-step instructions and supporting photos to the recipe. Lasagna. A great idea for a nutritious dinner.
Ground beef sauce ingredients
- 700 grams of pork shoulder
- 200 grams of two medium onions and half a bunch of garlic with six larger cloves
- 200 grams of mushrooms
- The herbs and spices consist of 330 g of tomato puree, 200 g of tomato concentrate, a flat spoon of marjoram and herbs de Provence, and a flat spoon of salt, pepper and sweet paprika.
- 4 tablespoons of vegetable oil
- Ingredients for white sauce
- 100 g or less than half a cup of 30% sweet cream
- One third glass of milk, one teaspoon of sweet pepper
Other Lasagna Ingredients
- 12 dry sheets of spaghetti (215 g) and 250 g of unsalted mozzarella cheese
- 250 grams of cheesecake type
Lasagna
My glass is 250 milliliters. To bake Lasagna, I used a ceramic baking tin with dimensions of 30 x 22 x 6 cm. Bake at 180 degrees, on the middle shelf, for 50 minutes both at the top and at the bottom.
Delicious Lasagna with well-seasoned minced meat sauce. I think that Lasagna requires delicate pasta and a rich sauce made from excellent pork. I make traditional Polish Lasagna. We have basic cheese and mozzarella cheese. Instead of pouring béchamel sauce over the lasagna before baking, I used a mixture of sweet cream and whole milk.
Lasagna recipe
First, prepare the stuffing using minced meat. Lasagna likes pasta best when the filling is full of tomatoes and perfectly fine pieces of minced meat. Make sure the pork you use for Lasagna is not too fatty. I usually buy pork shoulder. Additionally, you can combine minced chicken with pork. I buy a whole spatula and process it using a food processor set to medium speed.
Add a flat teaspoon of salt, pepper and sweet paprika to the minced meat, as well as a flat spoon of marjoram and Provençal herbs. When the meat and spices are well combined, set them aside.
After peeling, cut the onion into small cubes. After peeling, put the garlic cloves through a press. After peeling large mushrooms, cut them into smaller pieces. It is not necessary to peel the mushrooms if they are small.
Pour four tablespoons of vegetable oil, such as rice oil or grapeseed oil, into a medium-sized frying pan and heat. Fry the onion, garlic and mushrooms for about five minutes on a heat slightly higher than low. There should just be glaze on the bulb. We also add minced meat and spices to the pan. The meat should turn pale after just a few minutes of cooking. Use a wooden spoon to mix the contents of the pan.
Continuously separate the pieces of chopped meat with a spoon.
After just a few minutes, you can add a glass of tomato puree. Passata in a bottle, container or carton can be blended for use. Also add 200 grams of tomato paste.
After two minutes, thoroughly combine the aromatic meat and tomato filling into the Lasagne and turn it off.
Prepare a baking tin in which you can bake Lasagna. It can be made of glass or ceramics. Dimensions: 30 x 22 x 6 cm, edge height is 6 cm. Just apply oil to the inside of the mold.
Grate the mozzarella cheese (not the soft one made of brine) using coarse grates. Using the same stitches, grate the cheese. Place both cheeses in a bowl together. Lasagna can also be prepared from delicate mozzarella cheese marinated in marinade. This type of cheese is no longer suitable for grating into tarts. Using your hands, carefully cut it into slices or “tear” pieces. Place mozzarella balls on the filling, along with cheese, if you have it.
Before placing the Lasagna sheets into the roasting pan, soften them slightly to make them soft. Just pour water into the pot. Heat the water thoroughly until boiling, setting the burner to medium power. Cut off the burner power completely. Soak in hot water between three layers of fabric. After about 60 seconds, carefully remove them and place them on the bottom of the roasting pan. I remove them with pliers, but you have to be careful not to tear them.
This brings us to the best part of making Polish Lasagna: assembling. First, arrange three delicate sheets of Lasagna pasta next to each other.
Cover the spaghetti with a thin but thick layer of meat filling.
Place grated cheese on the meat filling. Try to spread it evenly in the form, remembering to reserve the appropriate amount of ingredients for the remaining Lasagna layers.
Place three additional soft pasta sheets on top of the cheese (remember to dip each of the next three sheets in boiling water for a minute). A layer of cheese and another layer of beef stuffing. Repeat the same procedure for the next two layers. After placing the fourth layer, there should be no meat left on the pasta.
Now you can sprinkle the pasta sheets with the remaining cheese. Of course, if there’s anything left. One option is to pour over the Lasagne béchamel sauce or pouring with a mixture of milk and sweet cream with a bit of sweet pepper.
Preheat the oven to 180 degrees. Place a roasting pan with the casserole ready to bake in it. Choose the center rack for top or bottom baking. Bake the lasagna for 50 minutes. The lasagna is really moist and tender right after taking it out of the oven. The sauce oozes out and the cheese is rubbery. Once it has cooled down slightly, it is perfect for cutting.
Additionally, tomato puree and chopped meat can be used to prepare a universal meat sauce for cooked rice or pasta. You can use it to stuff rolls or pasta shells with vegetables. Share any other thoughts you may have in the comments section!
Enjoy your meal.
