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Preheat the oven to 400 degrees F.
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heat up a deep skillet on medium high heat and add in the olive il, onions, sweet peppers and a pinch of salt. Sauté for 3 minutes until they are softened. Add in the garlic and oregano and sauté for a minute more.
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Add the beef, season it with salt and pepper and oregano. Keep sautéing the beef for 3 minutes until it’s fully cooked and no more pink color appears.
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Add in the marinara sauce (if using) or the canned crushed tomatoes and season it with a pinch of salt.
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When the mixture comes to a boil, lower the heat to medium and let it simmer for 5 minutes, then add in the basil (or pesto, if using) and turn off the heat. Taste and adjust seasoning and add the red pepper flakes if desired.
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To make the white sauce, in a bowl, mix the ricotta, salt, pepper, parmesan, basil (or pesto) and add in the milk gradually while whisking until you reach the desired consistency.
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To assemble the lasagna, place a 1/4 cup of the tomato sauce at the bottom of your lasagna pan, and 2 tablespoons of white sauce on top. Then layer a sheet of lasagna, more red sauce, white sauce and a sprinkle of mozzarella cheese, a few crumbles of blue cheese, more lasagna sheets, and so on.
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The top layer should always be a sauce layer (either tomato and white or just tomato) and then a sprinkle of cheese.
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Bake the lasagnas covered with foil for 15 minutes and then uncover and bake for 5 more minutes until the cheese is bubbly and golden.
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Note:
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For a large lasagna pan, the process is the same, baking time goes up to 30 minutes covered and 5 minutes uncovered.
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To freeze the lasagnas—
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Freeze right away after assembly and bake directly from the freezer for 10 minutes longer.