HOW TO MAKE LASAGNA, A LEGENDARY FROM ITALY

INGREDIENTS

• 1.5 kg lasagna noodles

• 1 tbsp. extra - virgin olive oil, 

• 1kg minced mutton

• 4 garlic ( minced )

• 2 tbsp. dried oregano

• Kosher salt / Normal salt

• Freshly ground black pepper

• 2 Bottles of Marinara Sauce

• 500ml Ricotta / Normal Amul Cheese

• 1/2 cup freshly grated Parmesan ( Italian Cheese )

• 1/4 cup chopped parsley, plus more for garnish

• 2 egg

• 900gm sliced mozzarella

PROCEDURE

FOR LASAGNA NOODLES

• Heat the oven to 375º.

• In a large pot of salted boiling water,  cook the lasagna noodles for less than 2 minutes.

• Drain and drizzle a bit of olive oil to prevent noodles from sticking together.

FOR MUTTON

• In a large pot over medium - high heat, heat oil.

• Cook the minced mutton until it becomes little red in colour.

• Remove from heat and drain fat.

• Return the mutton to skillet and add garlic and oregano and cook, stirring, for 1 minute.

• Season with salt and pepper, then add marinara and stir until warmed through. 

• Combine Ricotta / normal cheese ( I will prefer you guys to use Ricotta for better taste ), 1/4 cup Parmesan ( Italian hard Cheese ), parsley, and egg in a large mixing bowl and season with salt and pepper. 

FOR LAYERING

• In a large casserole dish, spread a quarter of the meat sauce across the bottom of the dish, then top it with a single layer of lasagna noodles, a layer of ricotta mixture, a single layer of mozzarella, and a layer of meat sauce.

• Repeat the same procedure, topping the last layer of noodles with meat sauce, Parmesan, and mozzarella.

• Cover with foil and bake for 15 minutes, then increase temperature to 400º and bake uncovered for 18 to 20 minutes.

GARNISHING

• Garnish with parsley before serving.