Lasagna, who doesn’t like lasagna? Funnily enough, my family and I are not the greatest fans of lasagnas, actually we are quite picky! With the exception of my brother in-law’s (Mario Perez) and this lovely lady called Dilia Zwilgmeyer, we can very happily live without it.
Reason behind our pickiness is that we don’t particularly enjoy red sauces and don’t particularly care much for the Ricotta cheese overload!
So with that said, today is Lasagna night at the Lundini Residence but done Family Style.
I started off by sautéing my onions and garlic, tossed in the low fat minced meat, seasoned it nicely, added some chopped cilantro, lots of black pepper, salt, of course quite a bit of Worcestershire sauce and a lovely splash of port wine.
For the noodles I used the Barilla Lasagna oven ready, which are very handy as you don’t need to precook them.
Then I simply sprayed the bottom on my oven dish, placed a layer of lasagna noodles, topped it off with some of the Alfredo/Tomato jalapeño sauce and then added a thick layer of the cooked beef.
Managed to get 3 nice layers of all the ingredients and then finished it off with one last layer of noodles and sauce slices of freshly sliced low fat mozzarella!
Quick sprinkle of oregano, black pepper and paprika, covered it it with foil and placed it in the fridge to settle for a few hours before I popped it into the oven.
Preheated oven to 375 Deg F, bake covered for about 50 minutes, then uncovered it, gave it a dusting of freshly grated parmesan cheese and placed under the broiler until cheese was nicely melted and had a nice golden colour.
Now as they say in my country “Buen Provecho” 🙂