Lasagna with ground beef and rosemary

A delicious lasagna! One little secret… sprinkle with milk between layers.


For the tomato sauce
1- In a large pan, place a little bit of olive oil, add about one kilogram of organic tomatoes cut roughly (with skin and all).
2- Mix well and add some garlic, sea salt, crushed black pepper and fresh rosemary. Let it cook for about 20 minutes, mixing often. Leave it uncovered as it cooks.
3- Place in a large bowl when finished.

For the ground beef
1- Use high quality ground beef, counting 100 gr per serving (I generally chose the piece of meat and ask the butcher to grind it for me.)
2. In a large frying pan, place the meat. Do not add any oil, or salt.
3- Let it cook mixing it constantly with a wooden spatula. Once it is cooked, place in a bowl.

For the Lasagna
1- Cook the lasagna sheets while the rest is cooking, per instructions on the box.
2- Mix the ground beef with half of the tomato sauce and set aside.
3- In a large oven dish, place half of the ground beef mix. Add a layer of lasagna sheets cooked.
4- On top, place the other half of the ground beef mix. Sprinkle with a little bit of milk.
5- Add the last layer of lasagna sheets cooked, and finally the rest of the tomato sauce.
6- Sprinkle again with a little bit of milk and then some high quality Parmigiano. Place in the oven on high heat for about 15 minutes.

Serve with an arugula and avocado salad, sprinkled with balsamic vinegar and olive oil.


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s