This is a traditional, hearty beef lasagna baked with four types of cheese – mozzarella, cottage, ricotta and parmesan, and is a gloriously thick, chunky and cheesy mess of meaty tomato bolognese sauce and pasta.
I have to say that I do not always make a pretty looking lasagna. Not even close to a tidy one, by a mile. But if there’s one thing I’m certain of, it is that a lip-smacking, sumptuously delicious one will win you raves, compliments and respect (especially from those who might think you’re not much of a cook … trust me, I’ve been there). And in the end, that’s what matters most, don’t you agree? You’re 100 percent with me on this, right?
Because the moment there’s a dish of lasagna at the table, people are going to gleefully dive into that gloriously thick, chunky and cheesy mess of meaty tomato bolognese sauce and pasta. So they’re going to make a bigger mess out of a little mess anyway! I have found that hardly anyone notices if you’ve had three, four or more layers exquisitely stacked up and looking like a restaurant-worthy dish. Okay, a few might notice and you’ll receive deserving compliments, which are always appreciated and great ego boosters. But what’s really going to impress them is just how spectacularly delicious your lasagna is. And I have found just the recipe to help you do that!
This is a traditional lasagna baked with a freshly prepared beef bolognese sauce and four types of cheese. Yes! F-O-U-R. FOUR. They are – mozzarella, cottage, ricotta and Parmesan. If you’re thinking this is going to be way over-cheesy, I can only say that it really does all come together beautifully with the meaty bolognese sauce and pasta, when it’s all good and done.
To start, a good lasagna needs to begin with a great meat or bolognese sauce. It really does make or break the dish. Next, it’s really important to get the right types of cheese, as the end result in the lasagna’s flavour can be quite different. Mozzarella and cottage (or ricotta) cheese are a must, with cottage and ricotta often used interchangeably. I like having both. Freshly grated Parmesan cheese in small amounts are sometimes included in the cheese filling, and almost usually used to garnish the top of a baked lasagna.
Finally, if you love fresh basil as I do (basil and tomatoes pair excellently, like two peas in a pod), top your lasagna with generous sprinkles of roughly chopped fresh basil. You’ll discover what a wonderful dimension fresh basil adds to the flavour of any lasagna!