Gantong Lasagna


1 pound ground beef

5 links mild Italian sausage

1 pound lasagna noodles (about 12)

2 12 oz jars pasta sauce

2 1/2 Tbsp good tomato paste

2 16 oz bags shredded mozzarella cheese

1/2 c. grated Parmesan cheese

1/3 c. grated Romano cheese

2 1/2 c. Ricotta cheese

3 cups spinach

1 beaten egg

1 small onion diced

3 cloves minced garlic

1/4 c. roasted red peppers

1 tsp Italian seasoning

All-purpose seasoning blend to taste

Chopped fresh parsley


1 kilo of beef, minced with 2 medium onions, 1 carrot, 2 cloves of garlic, with 100 grams of celery.

In a cooking pot, put 2 tablespoons of olive oil with 100 grams of butter on the fire and add to them 2 bay leaves and add to them the minced meat and stir them over a low heat until the color of the meat changes, then add to them 1 kilo of tomatoes beaten in the blender with 2 tablespoons tomato sauce and leave them On a low heat for at least 2 hours, stirring occasionally, until the meat is done. Meanwhile, we prepare the bechamel sauce.

2 tablespoons of butter with 1 tablespoon of olive oil, add to them 2 tablespoons of flour and stir them on the fire, then add a cup of cream with a cup of milk, salt, white pepper and a little grated Parmesan cheese.

As for pasta, I just do fresh lasagna

We can use can lasagna, we pour it into a large bowl and take care to cool it quickly after cooking.

We prepare a rectangular or square tray and grease it with butter and start with the lasagna slices, then the meat mixture and a little sauce and sprinkle with Parmesan and so on until the completion of the arrangement of 4 or five layers as desired

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