Lasagna is the quintessential Italian comfort food. Originating in Naples, it’s been around since the middle ages. Traditional lasagne has layers of meat ragù, béchamel sauce, lasagne sheets, and cheese. Up until a few years ago, this layered approach was the standard. Chefs have since put a spin on this classic dish by creating lasagna roll-ups and more recently Giada De Laurentiis introduced her sheet pan lasagna. And, like all good cooks, we take the bones of a recipe and tweak it to suit one’s own needs. I have done just that.
you will need
1 box of lasagne sheets broken into pieces
250g minced beef
250g minced pork
fresh buffalo mozzarella, roughly torn
1 onion, chopped
2 cloves garlic, chopped
4 cups marinara sauce (store-bought or homemade)
2 1/2 cups shredded mozzarella
1 1/2 cups grated parmesan cheese
Preheat the oven to 425f (220c). Grab a 12 x 17-inch baking sheet (with one-inch sides) and smear with 2 tablespoons of olive oil. In a large sauté pan cook beef and pork mince over medium heat. Stir with a wooden spoon and break apart the meat into small pieces. Add the onion and garlic to the pan and cook until soft. Pour in the marinara sauce and stir to combine until heated through. Remove from heat. Bring a large pot of salted water to a boil and add the pasta. Cook according to the packet instructions. Stir often to avoid pasta sticking together. Drain well. In a large bowl add the pasta, meat sauce, 1 cup mozzarella cheese, and 1/2 cup parmesan cheese. Stir to combine.
Spread this mixture onto the baking sheet. Place the buffalo mozzarella on top. Add remaining grated mozzarella and parmesan cheese. Bake for 30 minutes or until the sauce is bubbly, and the top is lightly browned. Remove from the oven.
the culinary chase’s note:
This was absolutely scrumptious and easy to make. Enjoy!