World’s Best Lasagna appears in one of the first Italian cookbooks in history: t- literally, “cookbook” – a Venetian manuscript that was probably written in the mid- 14th century. There it is specified that lasagna is a typical Lenten dish (a tradition that is surprising given the carnivore of the current recipe), which was prepared with ground nuts and coated with spices and sugar, a very typical addition to the vast majority of dishes. medieval, in which the salty and sweet flavors were not as segregated as today.
The dish, as we know it today, should not have become popular until well into the 17th century and was prepared with all kinds of roast meats and leftovers.
anna also recommends topping the lasagna with parmesan, sliced mozzarella, and sage, an addition that doesn’t seem like a bad idea. But, although game meats make the recipe a bite of the gods, there is no reason to mess around (or spend) that much.
did you know:Banana Pudding Lasagna
- 455 g of Italian sausage
- 350 g of ground beef
- 80 g of finely chopped onion
- 2 crushed cloves
- 800 g canned crushed tomatoes
- 350 g of tomato paste
- 365 g canned Italian tomato sauce
- 120 ml water
- 2 tablespoons of white sugar
- 1 ½ teaspoons dried basil
- ½ teaspoon fennel seeds
- 1 teaspoon of Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 4 tablespoons chopped fresh parsley
- 12 dried lasagna sheets
- 500 g of cottage cheese
- 1 egg
- ½ teaspoon of salt
- 340 g sliced mozzarella cheese
- ¾ cup grated Parmesan cheese
Directions of World’s Best Lasagna
- Prep30 m
- Cook2 h 30 m
- Ready In3 h 15 m
1. In a large cast-iron skillet over medium heat, seal the sausage and ground beef together with the onion and garlic. Incorporate the crushed tomatoes, tomato paste, tomato sauce and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 teaspoon of salt, pepper and 2 tablespoons of parsley. Cover and simmer for 1 1/2 hours, stirring occasionally.
2. Put enough salted water in a saucepan and bring to a boil. Add the lasagna and cook in the boiling water for 8-10 minutes. Drain the pasta and rinse with cold water. Reservation. Mix the cottage cheese, egg ½ teaspoon of salt and the rest of the parsley in a bowl well.
3. Preheat the oven to 190 ° C.
4. Spread 1 ½ cup meat with sauce in the bottom of a 22.5 x 33 cm pan. Cover with a layer of 6 lasagna sheets. Spread a layer of the cottage cheese mixture on the lasagna and cover it with a third of the slices of mozzarella cheese. Pour 1 ½ cup of meat with sauce over the mozzarella cheese and sprinkle with ¼ cup of Parmesan cheese. Repeat the layers and finish with a final layer of mozzarella and parmesan. Cover with aluminium foil. To keep it from sticking, spray with a little cooking spray or make sure it doesn’t touch the cheese.
5. Bake for 25 minutes. Discover and bake for an additional 25 minutes. Let cool for 15 minutes before serving.
Per Serving: 448 calories; 21.3 g fat; 36.5 g carbohydrates; 29.7 g protein; 82 mg cholesterol; 1400 mg sodium. Full nutrition