Lasagna

Lasagne | Recette | F. Ménard
Bacon tranché 250g
Lasagne | Recette | F. Ménard
Bacon tranché 250g
Lasagne | Recette | F. Ménard

Ingredients

  • 1 lb. lean ground beef
  • 1 lb. ground pork
  • Bacon
  • Mozzarella cheese
  • Parmesan cheese
  • Lasagna pasta

For the sauce:

  • 2 cans of diced tomato, 796g.
  • 1 can of tomato sauce,  680 ml
  • 2 cans of tomato paste, 156 ml
  • Small onion, thinly sliced ​​
  • 2 green peppers, thinly sliced
  • 1 small celery stalk, thinly sliced
  • 1 tsp. ​​salt, pepper and garlic salt, to taste
  • 1 tsp. crushed chili
  • ½ tsp. sugar
  • 1 tbsp. oregano
  • 1 big bay leaf

Preparation

  • In a pot, put all the ingredients of the sauce. Simmer.
  • Cook the lean ground beef and ground pork. Once cooked, add to the sauce and continue cooking for 3 to 4 hours, stirring often.
  • Cook the lasagna pasta. Once cooked, drain and place on an absorbent paper.
  • In a dish, put some sauce and sprinkle with parmesan cheese. Place a row of pasta. Repeat the same procedure 3 times.
  • Place the mozzarella cheese on top.
  • Cut the bacon in half and place on top of the cheese. Put 3 half slices of bacon.
  • Bake for 40 to 45 minutes.
Back