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RECIPE
12 INGREDIENTS9 STEPS1HR 30MIN

Lasagna

4.8
4 Ratings
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Vincenzo's Plate

Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
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This lasagna recipe is made with lots of love as it is made with Nonna's homemade crepes instead of the regular lasagna sheets so follow Nonna’s instructions and play a part in the rich Italian tradition of making lasagne for your next special occasion, or just because!
1HR 30MIN
Total Time

Vincenzo's Plate

Vincenzo’s Plate, a 30-something year old, food obsessed Italian living in Australia cooks traditional Italian meals with family and friends.
GO TO BLOG

Ingredients

US / METRIC
Servings:
4
Serves 4
30
Crepes
2 cups
Parmigiano-Reggiano
1.3 lb
Pork and Veal Mix
1/2
Onion , chopped
to taste
Extra-Virgin Olive Oil
to taste
to taste
4 cups
Tomato Passata
1
3 Tbsp

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Nutrition Per Serving

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CALORIES
1478
FAT
63.1 g
PROTEIN
68.5 g
CARBS
163.5 g

Cooking Instructions

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Step 1
Dice up Fresh Mozzarella Cheese Ball (3) into cubes and put them to the side. Put the saucepan on a medium heat and once it warms, add Extra-Virgin Olive Oil (to taste), Fresh Basil Leaf (2), and Onion (1/2). Let this simmer for a few minutes, then add the Tomato Passata (1 liter). Stir the sauce using a wooden spoon and leave to cook for about half an hour.
Step 2
Place a medium size fry pan on medium heat and add Extra-Virgin Olive Oil (to taste). Once this has begun to warm up, add in Pork and Veal Mix (600 gram), breaking it down with a fork. Sprinkle Salt (to taste) into the mincemeat and keep breaking it up. Let this cook for a few minutes or until brown.
Step 3
Line the baking tray with Butter (to taste) using a single cube to spread it all over.
Step 4
In a separate bowl, crack Egg (1) and whisk well. Then, add 2 pinches of Salt (to taste) and Milk (50 milliliter). Mix once again.
Step 5
Line the bottom of the baking tray with Crepes (30). Then, line the sides of the tray with another set of crepes, making half cover the side of the tray, and the other half should then fold over the edge.
Step 6
Sprinkle lots of mozzarella onto the bottom of the baking tray, then add a few large spoonfuls of tomato sauce. Add some mincemeat to this layer, sporadically. Next, add a generous amount of grated Parmigiano-Reggiano (200 gram). Dip a crepe into your egg-milk​ mix that was prepared earlier and then let the excess drain off. Place this crepe on top of the first layer of meat and repeat.
Step 7
Repeat these steps until all your crepes are finished. Once you have reached the final layer, fold the crepes that were over the edge, back on top of the lasagna, covering it up nice and tightly.
Step 8
Once the sauce and mince have each started to cool, you can commence assembling the lasagna. Before you start assembling the lasagna, preheat your oven to 350 degrees F (180 degrees C).
Step 9
Make up to 6 slits through the lasagna using a sharp knife and pour a small amount of the egg slash milk mix into each one. This helps the lasagna recipe to cook through really well. Cook the lasagna in the oven for 1 hour. Let it rest for just a minute or two, and then cut up as many slices as you like to share with family, friends, and by now, your own HUNGRY belly!

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Nutrition Per Serving
Calories
1478
% Daily Value*
Fat
63.1 g
81%
Saturated Fat
35.2 g
176%
Trans Fat
1.0 g
--
Cholesterol
283.1 mg
94%
Carbohydrates
163.5 g
59%
Fiber
2.5 g
9%
Sugars
78.9 g
--
Protein
68.5 g
137%
Sodium
1381.8 mg
60%
Vitamin D
2.2 µg
11%
Calcium
785.7 mg
60%
Iron
2.3 mg
13%
Potassium
342.3 mg
7%
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