Dear friends, today let’s see how to prepare a great classic of Italian tradition, baked lasagna, my favorite dish!!!
Baked lasagna is a classic of Italian cuisine, lasagna with ragù without béchamel sauce, with mozzarella and ricotta. It’s the main dish that no one can say no to. Raise your hand if, at least once, besides having seconds, you also had thirds.
This lasagna is the quick version of the classic Neapolitan Carnival lasagna with meatballs, made with egg pasta sheets that don’t require pre-cooking.
We will use fresh and quality ingredients, such as ground meat, tomato sauce, onion, wine, and plenty of grated Parmigiano Reggiano aged over 30 months. By following these tips, you can prepare a tasty and flavorful lasagna with ragù, without the use of béchamel sauce.
Try this speedy lasagna immediately and it will become your go-to Sunday and holiday baked lasagna, seconds are guaranteed!!!
For this recipe, I’ll include both the cooking in an air fryer and in the oven.
- Difficulty: Easy
- Cost: Cheap
- Rest time: 10 Minutes
- Preparation time: 35 Minutes
- Portions: 6People
- Cooking methods: Electric oven, Air frying
- Cuisine: Italian
- Seasonality: All seasons
- Energy 639.55 (Kcal)
- Carbohydrates 19.66 (g) of which sugars 2.93 (g)
- Proteins 42.69 (g)
- Fat 42.96 (g) of which saturated 21.13 (g)of which unsaturated 10.85 (g)
- Fibers 2.44 (g)
- Sodium 1,454.21 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Baked Lasagna
- 14 oz ground beef (you can also use half beef and half pork)
- 26.5 oz tomato sauce
- carrot (small)
- 1 stalk celery
- 1 onion
- Half glass white wine
- 3 tablespoons extra virgin olive oil
- to taste salt
- pepper
- basil (optional)
- 14 oz lasagna (fresh)
- 14 oz ricotta
- 7 oz mozzarella
- 3.5 oz Parmigiano
Tools
- Baking dish
- Air Fryers
- Pot
Steps
Baked Lasagna
First of all, prepare the ragù starting with a mixed sauté of carrots, onion, celery.
Pour the extra virgin olive oil into a pot, add the vegetables and as soon as they are slightly golden, add the meat, let the meat brown a little and deglaze with white or red wine according to your taste.
Let the alcohol evaporate well and add the tomato sauce, pour a teaspoon of salt and a bit of sugar and let simmer on low heat until it becomes nice and thick.
Let it cook on low heat for about 1 hour and 30 minutes, at the end of cooking add some basil leaves.
Cut the mozzarella into pieces.
In a buttered baking dish pour some ragù. Cover with lasagna sheets then cover with a layer of ragù, mozzarella, some ricotta, and a sprinkle of Parmigiano.
Proceed this way until you reach the last layer which should be topped only with ragù and plenty of Parmigiano.
Bake in a hot oven at 392°F for about 20-25 minutes, until a light crust forms.
Let rest for 10 minutes and then serve your baked lasagna.
Air fryer cooking Place the tray in the basket of the air fryer and cook for 20 minutes at 356°F, then set to 392°F and cook for 2 minutes in this way you will have a nice crispy crust.
Enjoy your meal.
Tips
They can be stored in the refrigerator for 2/3 days or you can also freeze them for a few months.
To maintain the creaminess of the lasagna without the use of béchamel sauce, a great tip is to use a more abundant and well-reduced tomato sauce. In this way, the lasagna will still be moist and well bound.
The ragù also plays a key role: it must be cooked for a long time, so that it is dense and flavorful, perfectly suitable for layering pasta sheets.
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