The lasagna, an excellent comfort food, a meal to serve to the family or to the guests. The amount of variations you can find of the Lasagna is simply amazing and one can wonder if it is the pasta version of the Paella. Some ingredients remain the same across the board however the variations you find make it unique and delicious!
Below is the recipe used by my family however I make it with jalapeno peppers for some extra flair. I find spices bring out the flavours of everything if used correctly.
3 large cans of crushed tomatoes
1 small can of tomato paste
Pack of fresh parsley
Box of Lasagna pasta
1 or two chopped jalapeno peppers
Freshly grind black pepper
About 500g of ground beef
2 large onions
2-3 pieces of garlic
1 kg of grated mozzarella cheese
Container of ricotta cheese
In a frying pan sauté the garlic and onions until golden. Once done combine the egg with the ground beef, parsley and add it to the pan. Cook until the meat is done. In a large pot heat up the tomato sauce / paste until boil. Add the black pepper and jalapeno peppers to taste. Next add the onions, garlic and ground beef. Lower the heat and let simmer to about 1 hour.
During the last 10 minutes of simmering the sauce cook the pasta in another pot. Once done drain the pasta and put on the side.
Once everything is done take out your casserole pan. Pour some of the sauce on the bottom, then layer pasta, then cheese then pasta then sauce until everything is used up.
Put in the Oven at about 350 Fahrenheit and let cook for about 40 minutes or so or until done.