Classic lasagna

1. Boil 1 liter of water in a skillet and add 1 tbsp of olive oil and salt. Put pasta sheets into it and boil for 5 minutes or till al dente. Al dente is when it is tender yet firm. Has a bite to it.
2. In another pan, add 2 tsp of olive oil, minced meat (beef or pork), Italian seasoning, and cook till brown. Add salt per taste. Keep it aside, add another tsp of olive oil, put all the grated vegetables along with tomato puree, and cook further for 5 minutes. 

Sauce: 

1. Add eggs, ricotta and parmesan cheese, chopped parsley, pepper, and salt in a food processor bowl.
2. Blitz well till it turns fluffy.

Baking:

1. Preheat the oven to 375° F. In a baking dish, spread 1/2 cup of meat, layer it evenly, and top it with 4 pasta sheets (for one batch).
2. Now, top it evenly with the creamy sauce, followed by grated mozzarella cheese.
3. Repeat the layering process 2 more times and at the end, add the mozzarella and parmesan cheese on the final top layer.
4. Cover tightly with foil and bake in the oven at 400° F for 30-40 minutes till it bubbles and turns golden.

Chef Tip: You can easily substitute the meat for the vegan version by adding tofu and cashew-based vegan cheese.

An ideal lasagna requires patience and meticulousness on your part but, you won’t be disappointed with the final results when it melts in your mouth. Get ready to drown in an ocean of cheese this weekend, and let us know in the comments how this recipe worked for you and your family.