Best Italian Lasagna

Von Vincenzo's Plate · 120 Min.

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Zubereitung

1. Preheat the oven to 180°C.
2. Soak the dried porcini in hot water, using just enough to almost cover them.
3. Heat 4-5 tablespoons of extra virgin olive oil over medium heat, add the onion, carrot and celery, and cook until the onion browns.
4. Add the mince, breaking it up with your hands and then with a wooden spoon. When it is half cooked, add the porcini with their soaking water, strained of any residue.
5. When the meat is almost cooked, break it down further and add the passata or fresh tomato puree.
6. Add the torn basil leaves and 2 pinches of dried mixed herbs, then simmer for at least 10 minutes.
7. Cut the fior di latte into slices and then into small cubes. Dice 4 slices of the dry mozzarella into small cubes.
8. Layer in a non-stick baking tray: a thin layer of sauce and meat, then a layer of lasagna sheets covering the base fully, then a generous layer of sauce and meat, then cubes of dry and fresh mozzarella, then grated Parmigiano. Repeat with another layer of sheets and the same steps.
9. For the top layer, add sheets, spread the remaining sauce over them, and finish with only the dry mozzarella and grated Parmigiano.
10. Cover the tray with foil and bake for 20 minutes. Remove the foil and bake 10 minutes more, uncovered, until crispy on top.

Zusammengefasst aus dem Video von Vincenzo's Plate. Schau es dir für die Details an.

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ZwiebelKäseKarottePilzParmesanStaudensellerieMozzarellaSchweinehackfleisch