Super Easy Beef Lasagna
When I first wanted to make a lasagna, I stuck to the recipe I had found, however I realized that it can be made in an easier, less messy way. So while some people may judge me for the way I make it, I don’t really care because it comes out delicious and that’s the only thing that matters. The main difference about this recipe from a classic recipe you may find on other recipe blogs, is that I do not use bechamel sauce, nor ricotta cheese. Instead, I just put a little bit of double cream in each layer as a substitute. And to be honest, I like it way better this way. Way, way better. This lasagna is my never-fails-to-impress recipe.
SOME NOTES ON THE RECIPE
The amount of ground beef depends on how much lasagna you are making or how much meat you would like in each layer. Personally, I make it in a loaf tin and use a little less than 500g of ground beef. This is enough for 2 people with leftovers or 4 people with no leftovers. Alternatively, if you need it to feed more people, use a bigger rectangular baking tin.
Usually, I add fresh onion and fresh garlic, however if you are feeling lazy, do not worry about chopping, just add onion and garlic powder. In my opinion, it does not affect the taste too much. Fresh is always a little better though!😊
At some point I started chopping in a fresh tomato and never stopped so it is listed in the ingredients, however that is totally optional, this is just the way I like it.
You can use any cheese you have available or any cheese that you like. It will melt just the same, it’s a matter of taste. It is not obligatory to use mozzarella, at least not in this recipe.
Some people like to add raw lasagna sheets and cook them in the baking process. I don’t. I boil them just a bit, so they expand a little and are easier to cut if necessary to fit the baking tin. This also reduces the baking time from 40 minutes to 20 minutes.
Pro Tip
Pick a bigger pan than you think you will need, once everything is in there you want to be able to mix it easily, without something falling out.
INGREDIENTS
INSTRUCTIONS
- Chop up the onion, garlic, tomato and grate the cheese too.
- Start boiling some water with salt in a pot big enough to fit the lasagna sheets. Close it with a lid so it boils faster.
- In a pan, heat up some oil, add in the onion, then after a little while add the garlic.
- Add in the meat and separate it so there aren’t any big chunks.
- While the meat is cooking, put the lasagna sheets in the boiling water. Around this time you can turn your oven on as well.
- Mix in all of the spices. Measure with your heart, I like to sprinkle all of the spices across the pan so it covers everything. This way it is easier to mix them in as well. If you want to err on the side of caution, you can add a little bit of each, you can always add more later if you feel it needs more.
- Add the chopped tomato after the meat is cooked a little.
- Almost right after that you can add the tomato puree or the passata.
- Cook for a few minutes, taste it to see if it needs any more spices.
ASSEMBLY AND BAKING
I like to start with a layer of lasagna sheets, followed by a layer of the meat sauce, topped with double cream and sprinkled with a little bit of cheese. Then repeat the layers. You can end with the meat sauce or a layer of lasagna sheets. If you choose the latter, make sure to pour over some double cream and cover the whole area in grated cheese so that the layer cooks and doesnt become so crunchy that you can’t bite it. Usually, I end with a layer of the meat sauce and cover the whole area with cheese anyway. If you’re feeling fancy, you can even sprinkle some parmesan cheese on top. As a final step, I sprinkle some oregano on top and bake it in the oven for 20-25 minutes at 210C. You will know its ready when the cheese has melted and become a little crispy. Let it cool a little before cutting and serving (this is probably the hardest part of the recipe).
Enjoy!
