Lagsana with meat, ricotta sauce

I got this version from allrecipes that’s called ‘World’s Best Lagsana’. I have not eaten all the lasagna in the world to come to that conclusion but I think it’s got a lot of promise the moment I noticed there is no nutmeg in it. Nutmeg is not my favorite and I would avoid it if possible. Besides, a little can of nutmeg powder lasts for ages and is always destined for the bin when it expires.

I modified the recipe because it is just for the 2 of us on this cold, soggy new year’s day. I call this recipe the recipe of 250g because that’s what most ingredients weigh.

Makes enough for 3 as mains.

Ingredients:

2 biggish red onions, chopped finely

A clove of garlic, chopped

250g minced beef

Pinch of fennel

1 tbsp of white sugar

1 can of chopped tomato, unsalted, 250g

A pinch of red pepper flakes (I use Korean flakes)

Freshly ground pepper and sea salt to taste

8 pieces of dried lasagna sheets

250g ricotta cheese

1 egg

Shredded mozzarella cheese, 2 cups

 

Method:

Saute onions and garlic until onions turn soft.

Fry beef until brown and moisture is almost removed.

Add fennel seeds and sugar.

Pour in the tomato and cook for about 5 minutes. Add chilli, season with salt and freshly ground black pepper. The meat sauce should appear slightly watery. 

Turn off heat and set aside.

Combine ricotta, egg and a pinch of sea salt. 

Set aside.

Prepare a medium glass baking tray, about 2 inch high.

Oil the tray. This prevents food from getting burnt and stuck to the sides.

Set aside.

Bring a pot of water to the boil.

Boil the lasagna sheets for 7 minutes over high heat, taking care not to let the sheets stick to each other. 

Drain the water and transfer the sheets to cold water to remove the starch.

Assembly:

Spoon 2 ladleful of meat sauce on the tray base.

Lay 2 sheets of lasagna, side by side.

Top with ricotta.

Sprinkle cheese.

Place another 2 sheets of cooked lasagna on the cheese.

Repeat.

At the last layer, top with cheese.

Preheat the oven to 190C.

Oil a sheet of aluminum sheet. 

Foil over the dish.

Baked in the preheated oven at 190C for 30 minutes.

Remove foil.

Bake uncovered at 190C for another 25 minute.

Let the dish rest for another 15 minutes in the oven.

Serve warm.