23 Nov

Prepared by : Marwa ElHefnawy -  Staff Member
Duration of Preparation: 2 hours


1 pack 400g Italiano Lasagna pasta sheets
3 tablespoons tomato paste1 medium onion (finely chopped)
300g minced meat
Mozzarella cheese (according to taste)
Ricotta cheese (maybe replaced by other cheese types according to preference)
5 tablespoons olive oil
3 tablespoons vegetable oil
Thyme / pepper/ salt/ sugar
30cm x 20cm tray
Cooking brush


Half fill a large pot with water, add 1 teaspoon of salt, add the vegetable oil
Bring it to a boil and add the pasta sheets. Sir carefully and occasionally (to prevent the pasta sheets from sticking to each other)
Cook the pasta until al dente (not too soft)
Meanwhile, prepare the sauce. Place the onion with 3 tablespoons of olive oil in a pan and stir until golden, then add the minced meat. Stir well and cover over low heat for 15 minutes
Add the tomato paste and ¼ cup of water and season using the salt, pepper, and thyme. Add ½ teaspoon of sugar
Simmer for 10 minutes. Cool. Now the sauce is ready
Place one scoop of the sauce at the bottom of the pan. Followed by a layer of pasta sheets
Using the cooking brush, spread a little olive oil on sheets, then add more sauce, and a sprinkle of cheese
Add another pasta layer and so on
Finally place more of the sauce on the top paste layer more of the sauce and enough cheese to cover the surface
Place in a preheated oven (medium temperature, 200oC) for 30 minutes
Optional: turn on the top heat of the oven (grill) to give the cheese a nice melty appearance