Meat Lasagna
Pasta and Pizza • Italian
Description
Vodka acts as a flavor enhancer for the filling. During the cooking process, the alcohol evaporates, and the dish's flavor becomes more pronounced.
Ingredients
- Ready-made dry lasagna sheets 20 oz
- Lean Beef 0 lbs
- Passata Tomato Sauce 15 oz
- Onion 3 pieces
- Minced garlic 2 cloves
- 33% Cream 15 fl oz
- Vodka 5 fl oz
- Grated Pecorino Pepato Cheese 10 oz
- Melted Cheese 10 oz
- Grated Ginger Root 3 tablespoons
- Butter 0 oz
Step-by-Step Guide
Step 1
Mix the ground beef with ginger, spread it on a baking sheet, and heat in the oven, stirring occasionally until it changes color slightly.
Step 2
Finely chop the onion and sauté it lightly in a pan. Add the garlic and sauté for another minute, stirring constantly.
Step 3
Pour the tomato paste into a deep pot and add boiling water until it reaches the consistency of thin sour cream. Bring to a boil. Add the cream, salt, and pepper, and bring to a boil again. Pour in the vodka and immediately add 100 grams of grated Parmesan. Heat over low heat for 10 minutes, stirring constantly. Then add the ground beef and the onion with garlic to the pot. Mix well and cook over low heat for another 10 minutes.
Step 4
Grease a deep baking dish with butter, pour a little sauce on the bottom, and spread it evenly. Layer the lasagna sheets, then a layer of sauce, sliced mozzarella, and grated Parmesan. Repeat the same two more times, so the top layer should be sauce plus cheese.
Step 5
Place in the oven on the middle rack and bake at 390°F for about 40 minutes.
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