LASAGNA

The main lasagna recipes are those with tomato and besciamella sauce. Lasagna is only another shape of pasta and so, it also matches with an infinity of seasonings.

You’ll need (4 people):

• 4 spoons of extra virgin olive oil
• 200 gr of ground veal meat (instead of ground, it can be minced too)
• 2 cans of peeled tomatoes
• ½ minced onion
• 2 pieces of minced garlic
• minced parsley
• some basil leaves (if you don’t have them, don’t worry)
• salt

How to do it?


Put the oil inside a pan (it's better to use a "high" pan, to avoid squirts), turn on the gas and add the minced onion. Leave it for a while, mixing it to avoid overcooking, and then add the minced garlic and the minced meat. After colouring it for a while, add the peeled tomatoes cut in medium pieces. Mix it all and leave it on high gas for a while. As it begins to boil, regulate the gas to avoid overcooking it, but leave it a little bit high. Otherwise you'll get a "too liquid" sauce, and a good one should be dense. Mix it every now and then. When your Italian tomato sauce is ready? When the oil is separated from the tomatoes. It'll take about half an hour for this quantity, but pay attention when you mix it that you'll notice that you can see the oil apart from the tomato cream.

Rida Shafqat