Lasagna with beef filling and pesto ricotta cheese filling
ByronTalbott · ♥ 17.1K likes · 755.3K views · 6 min video
Read about lasagna sheets in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ lb hamburger meat
- 4 tbsp chopped up onions
- 1 tbsp garlic
- 1 tsp paprika
- 1 tsp cayenne pepper
- 1 tsp dry oregano
- ½ cup chopped canned tomatoes
- 2 tbsp tomato paste
- 1 cup ricotta
- 5–6 sheets lasagna pasta
- olive oil
Heat olive oil in a medium saute pan on high and cook the hamburger meat 5 to 6 minutes.
Making the meat filling
When almost cooked, add chopped onions, garlic, paprika, cayenne and dry oregano; cook another 5 to 6 minutes until the meat starts to get slightly crispy.
- salt
- pepper
Season with salt and pepper, add chopped canned tomatoes and tomato paste, and cook another 5 to 6 minutes. Remove from the heat and set aside.
- mozzarella
- freshly shaved Parmesan cheese
- basil pesto
For the cheese filling, combine ricotta, mozzarella and shaved Parmesan with a dollop of basil pesto, season with salt and pepper, mix, add one egg yolk and mix until thoroughly combined.
The three-cheese pesto filling
- 1 whole egg yolk
- water
Boil water in a large stock pot, salt it, and cook the lasagna sheets: about 2 minutes for fresh, 5 to 6 minutes for dry.
Lay the cooked sheets on a plate generously coated with olive oil so they do not stick, and cool 2 to 3 minutes.
Coat the baking tray with olive oil. Lay a sheet of pasta, spread meat filling evenly, add another sheet, spread cheese filling evenly, and repeat until the fillings are used up; finish with a last sheet of pasta.
- shredded mozzarella
- freshly grated parmesan cheese
Top with shredded mozzarella and freshly grated parmesan for a crispy cheesy top.
Bake at 350 degrees for 15 to 20 minutes, until golden brown and bubbly.
- freshly picked basil
- thyme
Cool about 10 minutes, cut into quarters or servings, plate, and garnish with freshly picked basil and thyme.