How to prepare lasagna the Italian way

Cooking-recipes

 

The name Italian lasagna is due to the name of the dish or the tray in which it is cooked, and it appears to be a meal dating back hundreds of years. Before that, we had presented the way to make pasta, try it and you will have made lasagna from A to Z.

The recipe we offer today is inspired by the original method used by housewives in Italy, which is lasagna Bolognese, but with the addition of sliced grilled eggplant to it. The Italians use bechamel sauce, and we were satisfied with using a mixture of mozzarella and parmesan cheese. We also used Arabic kofta with onions and parsley, not ground meat, as in the Italian way.

Ingredients

  • - 600 grams of kofta or minced meat;

  • - about 9 lasagna slices;

  • - half a liter of tomato puree (puree);

  • - 2 large eggplants, sliced;

  • - frying oil;

  • - Salt and black pepper;

  • - 1 teaspoon paprika;

  • 1 medium onion, chopped;

  • - 2 cups shredded mozzarella;

  • Half a cup of parmesan cheese, grated.

How to prepare

  • First: Brush the eggplant slices with a little oil and put them in a tray in the oven until level.

  • Second: In a frying pan, put a little frying oil and stir the onion until it is half flat, then add the kofta, salt, black pepper and paprika and stir until the kofta is almost flat, then add the tomato puree and bring it to a boil over a medium heat for several minutes, then raise it.

  • Third: Boil the lasagna pieces until they are cooked, then drain the water from them and pour them in a bowl of cold water until the cooking process stops.

  • Fourth: In a lasagna tray (made of porcelain or iron glass), put the lasagna slices, then place two ladles of kofta and distribute them over the tray, then sprinkle a quarter of the cheese (we mix Parmesan and mozzarella) and half the eggplant on top.

  • Fifth: We put another layer of lasagna, and repeat the ball again, as in the first layer Sixth: We add the rest of the kofta and cover it with the rest of the cheese, then put the mixture in an oven over medium heat and let the mixture settle (it takes about half an hour, but it is important that the heat is Medium so that the cheese does not burn).