The 40-Minute Homemade Lasagna: The Secret to a Perfectly Golden Cheese Crust Every Time

Pure Italian classic, the lasagna is definitely among top dishes for quite many people, though only few feel like they’re brave enough for trying to make it at home. The whole process, however, isn’t that complicated at all if you choose the right recipe — here’s one that will help you cook the best lasagna just like in an haute-cuisine restaurant.

Ingredients: Ingredients: 8–10 lasagna pasta sheets, 400–500 g of minced meat (beef, pork, or chicken), 2–3 tablespoons of tomato paste or 1–2 fresh tomatoes, 200 ml of 20% cream, 150–200 g hard cheese, 1 onion, 1–2 cloves of garlic, salt, pepper, dried herbs (oregano, basil), vegetable oil for frying, a little bit of water or broth (if needed).

Fry the finely chopped onion in vegetable oil until transparent, add the minced meat and fry until crumbly. Season with salt and pepper, add spices, then stir in the tomato paste or grated tomatoes. Simmer for 5–7 minutes until cooked and put the minced meat aside.

For the sauce, heat the cream in a small saucepan, add a pinch of salt, oregano, and basil, bring to a boil, and immediately turn off the heat. The sauce should be light, savory, and creamy.

Now assemble the lasagna: pour a little bit of sauce on the bottom of the dish, add a layer of lasagna sheets, then some of the minced meat, pour sauce over it, and sprinkle with grated cheese. Repeat the layers: lasagna, then minced meat, then sauce, and cheese. Pour plenty of sauce over the top layer and sprinkle with cheese.

Cover the dish with foil and bake in the oven at 180°C for 30 minutes, then remove the foil and bake for another 10 minutes until golden brown cheese crust.