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Meat lasagne, Prescriptions, Any category, Any kitchen, Italian cuisine, Pasta and pizza, Lasagna

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.

Veal chops with lemon butter

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .