0
Lasagna with meat Ragu sauce
Back to recipes
Lasagna with meat Ragu sauce
Everybody loves Lasagna! This classical and uncontestable Meal makes peoples happy! The secret to make authentic Lasagna is in the choice of your ingredients. Julie proposes a light, fine and delicious lasagna recipe for the summer, a recipe that will make you a star in the kitchen.
Lasagna with meat Ragu sauce
| Prep time: 30 to 35 minites |
|---|
| Cooking time: 30 to 40 minutes |
| Servings or yield: For 6 people |
| Difficulty level: Complex |
| 10 fresh lasagna sheets about 12 by 8 inches or the size of pan you are going to use |
|---|
| About 1 1/2 cup of Ragù sauce (see recipe on our website) |
| 1 cup. about of homemade poultry broth (see recipe on our website) |
| Extra virgin olive oil |
| Grated Parmesan cheese |
Preparation
For this recipe we used a 12 x 8 by 2 inches deep pan or your choice of pan, we recommended using a minimum 2 inches deep pan. You will need the chicken broth (see recipe) and ragu sauce (see recipe) ready.
Fill a large stockpot with water, bring to boil and add salt. While water is boiling, add the fresh lasagna sheets delicately, one by one and cook for about 4 minutes or as indicated on package.
Meanwhile, get a big bowl; fill it with ice cubes and water. Take out the lasagna sheets delicately with a colander and put it in the ice water, this will stop the cooking process.
Grease the lasagna pan with a bit olive oil. - Add a little bit of the chicken broth. - Place, delicately the first lasagna sheet. - Add some ragu sauce. - Add some Parmesan. - Add some olive oil. - Salt and pepper to taste. Repeat those step 8 times.
Before placing the last lasagna sheet… With a fine knife, cut the excess amount of pasta on the borders, if necessary. Take the last sheet and put on top
Finish by adding some olive oil and Parmesan cheese, cover with aluminum paper and cook at 400˚F, for about 30 to 40 minutes.
Cut in squares; serve it with fresh basil and some olive oil.
Tips, Tricks + Culinary ideas
Preparation steps
1 - Fill a large stockpot with water, bring to boil and add salt.
2 - While water is boiling, add the fresh lasagna sheets delicately, one by one and cook for about 4 minutes or as indicated on package.
3 - Meanwhile, get a big bowl; fill it with ice cubes and water.
4 - When ready, take out the lasagna sheets delicately with a colander and put it in the ice water, this will stop the cooking process.
5 - Grease the lasagna pan with a bit olive oil.
6 - Add a little bit of the poultry broth.
7 - Place, delicately the first lasagna sheet.
8 - Add some ragu sauce.
9 - Add some Parmesan.
10 - Salt and pepper to taste.
11 - Add some olive oil.
12 - Salt and pepper to taste. Repeat step 6 to 11 on 9 levels. Before placing the last lasagna sheet…
13 - With a fine knife, cut the excess amount of pasta on the borders, if necessary.
14 - Take the last sheet and put on top.
15 - Finish by adding some olive oil and Parmesan cheese.
16 - Cover with aluminum paper. Cook at 400˚F, for about 30 to 40 minutes.
17 - Cut in squares; serve it with fresh basil and some olive oil.
