Lasagna. Zet lekkere en verrassende gerechten op tafel met de Allerhande recepten van Albert Heijn. Bring a large pot of lightly salted water to a boil. Drain noodles, and rinse with cold water.

Lasagna In a large skillet over medium-high heat, saute the hamburger, sausage and garlic until brown. This classic lasagna is made with an easy meat sauce as the base. Layer the sauce with noodles and cheese, then bake until bubbly! You can cook Lasagna using 23 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Lasagna

It's of Ragu.
You need 1 pkg of Italian sausage (5 or 6 links).
Prepare 4 cloves of garlic, finely chopped.
Prepare 1 tsp of red pepper flakes.
Prepare 1/4 cup of tomato paste.
Prepare 1/4 cup of dry white wine.
You need 1 bottle (750 ml) of passata.
Prepare of Bechamel.
Prepare 3 tbsp of unsalted butter.
You need 3 tbsp of all-purpose flour.
Prepare 1 1/2 cup of whole milk.
Prepare of Ground nutmeg.
You need of Pesto.
It's 2 cups of fresh basil leaves.
You need 1 clove of garlic, peeled.
You need 1/4 cup of pine nuts.
You need of Juice of 1/2 lemon.
It's of Extra virgin olive oil.
Prepare of Assembly.
It's 300 g of fresh mozzarella.
Prepare 1 pkg of no-boil lasagne noodles.
You need 1 bag of pre-washed baby spinach.
It's 1 cup of grated parmesan.

This is great for feeding a big family, and freezes well, too. Drain and pat dry the noodles. Overlap one third of the noodles atop the sauce to cover the pan bottom. Spread all the cooked sausage over the noodles and spoon over another cup of sauce.

Lasagna instructions

Add a tiny splash of olive oil to a large, high-sided pan on medium-high heat. Peel the casings off the sausages and crumble them into the pan. Fry for about 5 minutes until they're browned but not fully cooked, then add the garlic and pepper flakes. Fry another 2 or 3 minutes. Make sure the garlic doesn't brown or burn..
Stir the tomato paste into the pan and let cook for 2 minutes. Deglaze with the wine. Once the wine's mostly cooked off, add the passata. Season with salt and several grinds of black pepper, then cover and turn the heat down to low. Let simmer for 30 minutes, then take the pan off the heat and set aside until assembly..
Melt the butter in a medium pot over medium-low heat. Add the flour and whisk for about 5 or 6 minutes until the roux is a light brown colour. Pour in the milk. The bechamel will seize; don't worry about it. Whisk until it smooths out and thickens a bit more than heavy cream. This will take about 10 minutes. Whisk in a small pinch of nutmeg and another of salt, then take the pot off the heat. Cover with cling film to prevent a skin forming. Make sure the plastic touches the surface..
Prep the fresh mozzarella by cutting it into 1/2 cm slices, then laying those on a paper-towel lined plate. Put a second layer of paper-towel on top, then a large pot on top of that to weight it down..
Put the basil leaves, garlic, pine nuts, and lemon juice in your food processor. Add a pinch of salt and a few tbsp extra virgin olive oil. Pulse a few times and check the consistency. Add more olive oil as needed, and continuing pulsing until you get a a smooth, slightly chunky sauce..
Preheat your oven to 350 F. Start assembly by smearing the bottom of an 18 x 24 cm baking dish with a bit of meat sauce. Lay noodles on top of that. Next, spread on more meat sauce, and cover that with a layer of spinach leaves. Pour some bechamel on top of that, then spread on another layer of noodles and repeat the sauce/spinach layers. Be sure you reserve enough meat sauce for the very top..
Once you lay in the last layer of noodles, spread your remaining meat sauce over the top. Sprinkle on the grated parmesan, and spread the mozzarella slices in a single layer around the dish. If you're using no-boil noodles as per the ingredients, pour in 3/4 cup of cold water around the pan for extra moisture. Cover tightly with foil and bake for 50 minutes..
Pull the lasagne out and remove the foil. Put it back in the oven for 10 to 15 minutes to become golden and get crispy edges. Let the lasagna rest for at least 15 minutes before cutting into it. Top the servings with dollops of the pesto..

Lasagna is one of those dishes that firms up a lot as it sets. Even though it might look like a cheesy, bubbly mess in the oven, if it's warmed all the way through it will be perfect once you let. Adjust seasoning with additional salt and pepper, if desired. Meanwhile, in a large bowl, lightly beat eggs. Add parsley; stir in cottage cheese, ricotta and Parmesan cheese.