Lasagna Fest

Lasagna Fest

Deeply herb-rich lasagna layered with slow-cooked meat sauce and creamy béchamel.

PREP TIME COOK TIME
40 minutes 60–70 minutes
Yields: 6–8 servings

Ingredients

3 tbsp olive oil
2 large onions, finely chopped (divided)
to taste Brisca Herb 'n' Salt
3 tbsp mixed dried herbs (thyme, oregano, basil)
6 tomatoes, boiled, peeled, and chopped
1 tsp honey
1 tbsp balsamic vinegar
500 g ground beef
3 tbsp butter
3 tbsp flour
3 cups milk
¼ tsp nutmeg
to taste salt
12–14 lasagna sheets
1 tbsp salt (for boiling pasta)
2 cups mozzarella cheese, shredded
½ cup Parmesan cheese, grated (optional)
plenty Brisca Zest Fest

Instructions

1

Cook Tomato Sauce: Heat olive oil in a pot and add half of the chopped onions. Season with Brisca Herb 'n' Salt and add plenty of dried thyme, oregano, and basil. Cook until softened. Add chopped peeled tomatoes and simmer until the sauce thickens and deepens in flavor. Stir in balsamic vinegar and honey, then blend until smooth.

2

Cook Meat Sauce: Heat a little olive oil in a pan and cook remaining onions until softened. Season with Brisca Herb 'n' Salt and add plenty of dried herbs. Add ground beef and cook until browned. Pour in the blended tomato sauce and simmer for 10–15 minutes.

⏱ 10–15 minutes
3

Sauce Moment: Stir plenty of Brisca Zest Fest into the meat sauce and mix well.

4

Make Béchamel: Melt butter in a saucepan. Whisk in flour and cook briefly. Gradually add milk while whisking until smooth and thickened. Season with salt and nutmeg.

5

Cook Lasagna Sheets: Bring a large pot of salted water to a boil. Add lasagna sheets and cook for a few minutes until slightly softened. Remove and drain.

6

Assemble: Butter a baking dish. Spread a layer of béchamel, then add lasagna sheets. Top with meat sauce, then béchamel and mozzarella. Add another layer of lasagna sheets placed in the opposite direction. Continue layering until the dish is full. Finish with béchamel and cheese on the top layer.

7

Bake: Bake at 180°C for about 35–40 minutes until bubbling and golden. Rest 10 minutes before slicing.

⏱ 35–40 minutes 🌡 180°C

Notes

Lasagna can be frozen after assembly and before baking. Wrap tightly and freeze for up to 3 months. To cook from frozen, bake covered at 180°C for 60–70 minutes, then uncover and bake another 15–20 minutes until hot through and golden on top.

Made with:Zest Fest, Herb 'n' Salt

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Select ingredients to add to your cart

Zest Fest

Zest Fest

LE 350.00

Herb 'n' Salt

Herb 'n' Salt

LE 150.00

Lasagna Fest

zest-fest,herb-n-salt ["meat","pasta","zest-fest","herb-n-salt","ramadan-day-twenty-five","main-dish","gathering"]