When you are cooking one of the most beloved dishes of the Italian cuisine, you can’t help but wonder how many people you will offend the f*ck out with this recipe? 🙂
This is grandmas dish – the most holy thing you can find and then there are people like me that come and add cinnamon AND a ready-made can of white sauce to it. Don’t get me wrong, I can’t wait until I have the privilege to eat my first home cooked lasagne made by the ultimate Italian grandma somewhere on the hilltops of Tuscany with beautiful wineries nearby – but for now I will have to settle with my own easy but yummy touch of this holy dish.
If I borrow the words that the Italian born-and-raised chef Massiomo Bottura said regarding classic traditional Italian cuisines ‘tradition is oppressive, it’s so difficult to be creative with such a heavy heritage’. However, Massiomo was brave enough to reinvent the classic Italian dishes as he took the best from the past into the future.
*sprinkles a little bit of cinnamon to the meat sauce and then suddenly she thinks she is as revolutionary as Massiomo*
No but in all seriousness, my mom taught me that cinnamon goes amazing with minced meat, it gives it a surprising taste which makes the meat taste so much better.
Although a classic lasagne recipe will always be golden, I’m always open for new varieties of this dish because it can be so versatile. It’s not known for being the easiest dish to make but it really doesn’t have to be that complicated. I think we can all agree on how comforting this dish is, it fills the belly and the heart. You just have to get the flavours right, master that and let your oven do the rest.
For the filling:
- Oil for frying
- 500g minced beef
- 1 onion, chopped
- 3 garlic gloves, chopped
- 1 vegetable stock cube
- ½ dl water
- 1 tsp turmeric
- salt after taste
- pepper after taste
- 2 tsp cinnamon
- 3 tsp chilli flakes
- 1 ½ tsp oregano
- bunch of parsley, chopped
- 7 plum tomatoes, chopped
- 4 tbsp tomato purée
- 400 g chopped tomatoes
- 2 tbsp butter
For the Lasagna:
- 470g ready-made Dolmio Creamy Lasagne White sauce
- 300g Cottage cheese
- 200 g grated Mozzarella
- 9 pieces of Lasagna sheets
- Mix salad
- Preheat oven to 200 degrees.
- Combine the minced beef, onion, turmeric, some oil, salt and pepper in a sauce pan. Cook over medium high heat, breaking apart the meat until no pink remains. Then stir in the garlic, chili flakes, the chopped plum tomatoes, cinnamon, parsley and butter. Add more salt and pepper if you wish.
- Let is simmer for 4 minutes and then add the tomato purée, the can of chopped tomatoes and oregano. While you are doing this, dissolve the vegetable cube in a ½ dl cup with water and then pour it in as well.
- Let this simmer in a low heat for 10 minutes – until you have a heavy and meaty tomato sauce.
- Take your baking dish and spread 1/3 of the meat sauce on the bottom, lay three sheets and then pour some white sauce so it covers the sheets. Repeat until you have 3 layers.
- Spread out the cottage cheese evenly on top. Season with some pepper and chilli flakes and then sprinkle over the mozzarella cheese.
- Cook in the middle of the oven for about 50 minutes – until the top is bubbling and golden brown.