Authentic lasagna is made up of layers of meat sauce and pasta – there are no layers of cheese in between.
Enjoy this true Italian classic as is or omit the meat for a vegetarian version.
- 1 pound lean ground beef
- 1 large onion, chopped
- 2 tablespoons olive oil
- 2 cloves garlic, peeled and chopped
- 1 can (16 ounces) Italian tomatoes, chopped
- 1 tablespoon tomato puree
- 1 package (8 ounce size) uncooked dried lasagna noodles
- 2 1/2 ounces Mozzarella cheese, sliced
- 1 1/2 ounce Romano or Parmesan cheese, grated
Fry the onion in the olive oil until transparent, then add the beef, continuing to fry and stir the meat to break it up.
Add the garlic.
Keep on a high heat until all the meat has browned and any juices have reduced significantly.
Add the tomatoes and puree, bring to the boil again, then simmer gently, stirring occasionally, for around 45 minutes.
Add a little water if the mixture begins to stick on the pan. It should end with a loose but rich consistency.
Take a large, square 9×9-inch ovenproof dish.
Make a thin layer of the meat mixture across the base, then a layer of the dried pasta, then meat, and alternate until the final layer is one of the meat sauce.
Lay slices of mozzarella across the top, and sprinkle with the grated Parmesan.
Cover the dish and bake at 350 degrees F for 25 minutes, uncover, and brown at 425 degrees F for 10 minutes.