Here is a recipe for the ginger cats among our followers. It doesn’t matter if you were born and raised in Italy or if you grew up in Nebraska, you probably just love lasagna, and for good reason- it is a delightful dish.
So put on your Garfield apron and let the cooking begin!
1 pound of ground beef
2 cans of chopped tomatoes
1 tablespoon of tomatoes puree
1 package of lasagna sheets (1 lb.)
1½ cups of Crème Fraiche
1 large ball of mozzarella cheese
3 tablespoons of grated parmesan cheese
1 large onion, chopped
1 celery stick, chopped
1 carrot, chopped
2 garlic cloves, minced
How to make the lasagna:
Cook the onion, celery and carrot in a little olive oil for about 5 minutes, until softened. Add the garlic and stir a few times before adding the ground beef. Keep stirring the beef occasionally, until it is well browned. Stir in the chopped tomatoes, tomatoes puree and a cup of water, and simmer for about 20 minutes.
Spread some of the ragu sauce on the bottom of a baking pan. Cover the sauce with a layer of lasagna sheet. Repeat the process until you have 4 layers of sauce topped with pasta.
Spread the Crème Fraiche over the top layer of past. Cover with shreds of mozzarella and sprinkle the parmesan cheese.
Bake in a preheated 375°F oven for 25-30 minutes.