Baked Lasagne with Meat sauce is just one of many others Lasagne variations but it is the most popular throughout Italy.

Other ingredients can be added to lasagne, such as sliced cooked meatballs, sausages, zucchini, eggplant. It is best to add only one of two ingredients to lasagne. So there are three main types of lasagne -meat, seafood of vegetable lasagne.

Ingredients and Method of Lasagne:

Ricotta filling:

350g Ricotta cheese

30g Parmesan cheese, grated

1 Egg

Salt

Pepper

Lasagne :

Fresh pasta or spinach pasta for lasagne

1,5l Meat sauce

350g Mozzarella cheese, shredded

60g Parmesan cheese, grated

Mix together the ricotta, Parmesan cheese and egg. Season to taste with salt and pepper.

Cook the lasagne sheets in boiling salted water, drain, rinse in cold water.

Ladle a little meat sauce into the lasagne pan. Spread it across the bottom.

Arrange a lasagne layer in the pan. Then add a layer of the ricotta mixture, a layer of lasagne, a layer or meat sauce, and a layer of mozzarella.

Continue making layers of lasagne, ricotta, sauce, and mozzarella until all ingredients are used.

Top with lasagne layer and Parmesan cheese.

Bake at 190C for about 45minutes. Cover lightly with foil at first to keep it from drying out, but remove the foil for the last 15 minutes of baking time.

Ingredients and Method of Meat Sauce for Lasagne:

500g ground beef, pork or a mixture of beef and pork

1 onion, chopped fine

1 carrot, chopped fine

1 celery, chopped fine

1 garlic clove, minced

125ml red wine

1l tomato sauce

500ml beef or pork stock

olive oil

parsley

basil

oregano

Heat the olive oil in a large saucepan. Add the onion, carrot and celery and saute lightly for a few minutes. Do not let them brown. Add garlic and saute a little.

Simmer 1 hour, uncovered.

Add ground beef, cook for a few minutes. Then add red wine and later tomato sauce, beef stock, parsley, oregano and basil. Season to taste with salt.

Source: Italian cooking recipes