For the sauce
6 cloves of garlic, minced
4 tablespoons of olive oil
1 kg of beef, ground or pork and beef mix, ground
4 cups of tomato puree (940 g)
2 tablespoons of chopped fresh parsley
2 tablespoons of chopped green onions
1 tablespoon of salt
1 pinch of black pepper
3 cups of water (720 ml)
9 wavy lasagna sheets or 13.5 g each
300 g of mozzarella cheese, sliced
1/4 cup of grated Parmesan cheese (30 g)
For the sauce
6 cloves of garlic, minced
4 tablespoons of olive oil
1 kg of beef, ground or pork and beef mix, ground
4 cups of tomato puree (940 g)
2 tablespoons of chopped fresh parsley
2 tablespoons of chopped green onions
1 tablespoon of salt
1 pinch of black pepper
3 cups of water (720 ml)
9 wavy lasagna sheets or 13.5 g each
300 g of mozzarella cheese, sliced
1/4 cup of grated Parmesan cheese (30 g)
Prepare the sauce: In a medium pan over high heat, sauté the garlic in olive oil, stirring occasionally, until it starts to brown (about 2 minutes)
Add the ground beef and cook, stirring occasionally, until it's no longer pink (about 5 minutes)
Add the tomato puree, parsley, green onions, salt, and black pepper and stir
Cook, stirring occasionally and adding water as needed, until the sauce thickens (about 15 minutes)
Set aside
In a large pot, bring 5 liters of water to a boil over high heat
When it starts to boil, add 1 tablespoon of salt
Add the lasagna sheets to the boiling water and cook until they're al dente (about 13 minutes)
Remove with a slotted spoon and place in a large bowl with cold water
Drain carefully with a dishcloth
Set aside
Preheat the oven to 200°C (hot)
Cover the bottom of a 22 cm x 29 cm refractory dish with a little of the reserved sauce
Place 3 lasagna sheets side by side and cover with 1/3 of the remaining sauce and half of the mozzarella slices
Repeat the layers of lasagna, sauce, and mozzarella
Add one more layer of lasagna and one of sauce
Cover with grated Parmesan cheese
Bake in the preheated oven until the top starts to brown (about 15 minutes)
Serve immediately
570 calories per serving
Full-bodied red wine, such as Etchart Cafayete Cabernet Sauvignon 96 from Argentina, $16.50, or Chianti Classico 96 from Rocca delle Macie in Italy, $14.80
