Traditional Italian Lasagna Recipe with Meat

There is a famous ginger cat who loves Lasagna, I think his name might be Garfield. We've all laughed at his antics about food and his much loved lasagne but I wonder whether Garfield has ever eaten traditional lasagne from Southern Italy.

When I say 'traditional' this recipe is one of my family's favourites so it's as traditional as my family gets. Every region in Italy will have its own version of this iconic dish with the northern regions adding a bechamel sauce (cheese sauce).

Many of us have eaten many different types of lasagna - meat, chicken or vegetable based, but it is this traditional one with minced meat, lean veal, mozzarella and parmesan cheese which remains our family favourite. This recipe has been modified from my Italian relatives' recipes and I've added a few personal touches just to up the flavour.

INGREDIENTS:

Lasagna sheets (Tip: homemade sheets are the best but the packet variety are fine as well).

Tomato sugo (sauce). You can buy bottled sauce. (See recipe in: "Sicilian Pasta")

500g (17oz) minced meat.

200g (7oz) lean veal (minced).

200g each (approx) Grated mozzarella and parmesan cheese. Amount will depend on preference as to how 'cheesy' a lasagna you prefer.

Brown onion. Chopped (I usually use half an onion)

Garlic, chopped. (1 or 2 cloves or to your taste)

Fresh chilli. Optional, not for kids.

Fresh basil and parsley. Dried can be substituted when fresh is not available.

Extra virgin olive oil.

Salt and pepper to taste.

METHOD:
If you have a sugo already made then in a frypan add the brown onion and garlic lightly browning, then add the mince and veal with herbs if desired. Stir all ingredients and allow to brown. Once cooked add to sugo and leave on a low heat to simmer.

Boil the lasagna sheets as per instructions on packet. In a baking dish add some sugo, mozzarella, parmesan and a little oil to the bottom. Place sheets to cover, add sugo, mozzarella and parmesan with herbs, more sheets and so on until the baking dish is full. The last layer add more sugo and cheeses so you will have a cheesy crust when baked. Serves 4.

Note: When using the store bought variety of sheets you will need extra sugo if they are the type which do not require boiling before layering. The sugo will help the pasta sheets to cook evenly.

Whenever I have leftovers and want to make a quick Lasagne I simply substitute the leftovers for the meat. Chicken or vegetables are great.

Alternatively, leftover lasagna is a great meal a couple of nights later. Also, take it for lunch to work or school, beats a dry sandwich any day.

Lasagna is an economical dish in that you can make a large batch and freeze it to bake at a later date, leftovers taste great and most kids just love it. Whenever I make (or my Mum gives us a dish) my family never complains and they are happy to eat it for lunch the next day, even if its cold.

For a vegetarian lasagna use vegetables such as eggplant, peppers, pumpkin and carrot instead of meat. Add your own favourite ingredients to make your own version of a lasagna recipe and then it can become your family's 'traditional' dish.