Rustic lasagna

I’m sharing a lasagna recipe that’s a lighter, more rustic twist on the classic. It’s simpler to prepare, without the fuss of béchamel sauce, butter, or excess cheese, and with less meat than the traditional version.

What’s even better? It’s quicker and easier to make than the classic recipe. So, I’d say there’s nothing left to do but give it a try! 🙂

Ingredients: (for about 6 servings)

• 300 g minced beef
• 1 bell pepper
• 1 carrot
• 1 leek
• 1 onion
• 5 medium tomatoes
• 150 g grated Gouda (you can also use Parmesan, or any other cheese you have)
• 300 g cooking cream
• 8 lasagna sheets
• 2 garlic cloves
• 5-6 tablespoons bolognese sauce + a tablespoon of broth
• salt + pepper
• a few sprigs of fresh oregano (you can also use dried if you don’t have fresh)
• a few sprigs of fresh rosemary (you can also use dried if you don’t have fresh)
• a few sprigs of fresh thyme (you can also use dried if you don’t have fresh)
• a few tablespoons of olive oil

Preparation:

Wash and prepare the vegetables as needed. Dice the tomatoes, cut the carrots into quarters, and slice them thinly. Dice the peppers, halve the leek, and slice it thinly. Chop the onion and slice the garlic into thin pieces. Finally, wash and chop the herbs.

Heat the oil in a large wok or deep pan, then add the meat. Cook it until it’s no longer pink, stirring to break it up. Next, add the bell pepper, carrot, onion, garlic, leek, and herbs. Mix everything well and let it cook together for about 5 minutes over medium heat, stirring occasionally.

After that, add the diced tomatoes, milk, Bolognese sauce, and a tablespoon of broth. Stir to combine, and let it simmer for another 10 minutes over medium heat, stirring from time to time.

Meanwhile, preheat the oven to 200°C (392°F). Grate the cheese and line a baking dish with parchment paper. Place 4 lasagna sheets on the bottom to form the base.

Once the meat and veggie mixture is ready, turn off the heat and divide it into two equal portions. Spread the first half evenly over the lasagna sheets, then sprinkle with half of the grated cheese.

Next, add the remaining 4 lasagna sheets, followed by the rest of the sauce and the remaining cheese. Finish by sprinkling a bit of pepper on top.

Place in the preheated oven for approximately 30-35 minutes or until well browned.

If you try the recipe, let me know how you liked it! 😊

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