Ingredients portion 12
Finished dry lasagne sheets 500 g
Ground beef 1kg
Tomato paste 450 g
Onions 3 heads
Finely minced garlic 2 cloves
33% cream 500ml
Vodka 100ml
Grated parmesan cheese 250 g
Mozzarella cheese 250 g
Ground ginger 3 tablespoons
Butter 20 g
Cooking instructions 1 hour
1 Mix the minced meat with the ginger, place on a baking tray and heat in the oven, stirring occasionally so that it changes colour slightly.
2 Chop the onion finely and fry lightly in a pan. Add the garlic and fry for another 1 minute, stirring all the time.
3 Pour the tomato paste into a deep saucepan and add boiling water until it is the consistency of a thin sour cream. Bring to the boil. Add the cream, salt and pepper and bring back to the boil. Pour in the vodka and immediately add 100 grams of grated Parmesan. Heat over a flame for 10 minutes, stirring all the time. Then add the minced meat and onion and garlic to the pan. Stir well and simmer for another 10 minutes.
4 Grease a deep baking tray with butter, pour a little sauce over the bottom and spread it out evenly. Place the sheets, then layer the sauce, thinly sliced mozzarella and grated Parmesan. Repeat the same process twice, so the top layer should be the sauce plus the cheese.
5 Put the oven on the middle shelf and cook at 200 degrees for about 40 minutes.
Recipe tip Vodka acts as a flavour enhancer for the filling. During the cooking process, the degree escapes and the flavour of the dish becomes more pronounced.
