Extra Creamy Italian Lasagna

This Italian lasagna is a little bit different from other lasagna recipes. It's creamy and delicious, because I use milk instead of water.

1 package (1 pound - 500g) oven ready square lasagna sheets

2 pounds (1kg) lean ground beef

2 garlic cloves, minced

3 tablespoons extra virgin olive oil

½ cup red wine

2 (25oz - 796ml) can of tomatoes, puree in blender

1 (5.5oz - 156ml) can of tomato paste

2 cups milk

1 teaspoon sugar

1 tablespoon fresh parsley, finely chopped in chopper

1 tablespoon fresh basil leaves, chopped in chopper

1 pound (454g) shredded mozzarella cheese

¼ cup grated Parmesan cheese

salt, pepper to taste

Add garlic, ground beef and parsley. Season with a pinch of salt and pepper.

Cook on medium-high heat for 10-15 minutes, or until the meat is no longer pink.

Add the wine, stir and cook for another 5-8 minutes, or until some of the liquid has absorbed.

Pour in canned tomatoes, tomato paste and milk. Season with salt, pepper and sugar. Add fresh basil and cover with lid.

Cook on medium-low heat for about 30 minutes, stirring occasionally.

Preheat the oven to 350F (170C).

Coat the bottom of the tray with meat sauce.

Place a sheet of lasagna on top of the meat sauce. Then sprinkle with mozzarella and ½ teaspoon of Parmesan cheese and pour some meat sauce on top. Make sure the sheet is covered with sauce.

Repeat this until you have 4-5 layers and end with the sauce on top.

Sprinkle top layer with mozzarella and Parmesan cheese.

Cover with foil and bake for 25-30 minutes.

Uncover and bake for another 10 minutes.

Remove from the oven.

Let stand for 5 minutes. Enjoy!

My time saving “Twist” for this recipe: make 2 smaller trays of the Italian lasagna. Use 1 tray for today’s dinner and freeze 2 tray before putting it into the oven. Then defrost and bake on a busy day when you don't have time to make dinner.

Another time saving “Twist”: use frozen cubes of basil without compromising on a taste. 1 cube equal to 1 tablespoon.

Cheers,
Victoria Paikin