Recipe for the “Gargantua” spicy lasagna

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Recipe for the “Gargantua” spicy lasagna

Production: 8 – Serving
Preparation: 60 Minutes
Cooking: 25 Minutes

Comforting and full of flavor, here is our lasagna recipe with a tasty spices blend and full of fresh vegetables.

Lasagna, like all other pasta, is gaining in popularity around the world. Mainly because pasta are nutritious, easy to digest and, contrary to popular belief, do not make you fat. Pastas consist mainly of carbohydrates and contain no fat if they are not served with a rich sauce. In addition, they contain large amounts of vitamins B and E. They are universally attractive in addition to being a perfect food for all ages, affordable and deliciously satisfying. They can inspire meal ideas for all budgets.

Lasagna dishes are popular in many combinations: meat, vegetables, seafood, white sauce or bolognaise, etc.. Difficult, therefore, to resist the charm and flavors of the lasagna!

Today we present Jebouffe version of this popular pasta dish. A few months ago we introduced you to our vegetarian version, now it is to the meat and spices lovers that we offer this recipe.

Recipe for the "Gargantua" spicy lasagna

Tomato paste (5.5 oz/163 ml can) – [1]
Onions  (medium) – [2]
Green Onion – [1 cup]  (250 ml.)
Celery – [1/2 cup]  (125 ml.)
Mushrooms  – [1 cup]  (250 ml.)
Diced tomatoes  (28 oz. / 796 ml can) – [1]
Ground Beef – [1 lbs.]  (454 g.)
Prosciutto ham – [1/4 lbs.]  (115 g.)
Mozzarella Cheese – [10 oz.s]  (300 g.)
Minced Garlic cloves – [4]
Olive oil – [4 tablespoons]  (60 ml.)
Yucatan five-spice – [1 teaspoon]  (5 ml.)
Crushed Red Pepper – [1 teaspoon]  (5 ml.)
Guinea Pepper  – [1/8 teaspoon]  (1 ml.)
Dried thyme – [1/2 teaspoon]  (3 ml.)
Pasta (Lasagna)  – [12 oz.s]  (360 g.)

1- Cut the onions and diced the celery, mince the garlic, cut the mushrooms into thin slices, cut the prosciuto into thin strips and set everything aside separately.
2- Grind together all the spices in a cofee grinder or mortar.
3- In a large saucepan, add oil and the ground spices, warm over medium heat.
4- When the oil is hot, add the sliced ​​prosciuto and cook over medium heat for 2 minutes, stirring constantly.  Remove the Prosciuto  from the oil, drain and set aside.
5- Add the onions and celery in oil. Cook over medium heat for 3 minutes.
6- Add the garlic and cook for 1 minute.
7- Add the ground beef and mix well during cooking. Cook over medium heat until the meat reaches a nice brown color (about 4-5 minutes).
8- Add the tomato paste and stir. Reduce the heat to low.
9- Add the tomatoes without the juice. Cover and simmer 15 to 20 minutes on low heat.
10- Preheat oven to 350F (180C).
11- Cook the lasagna noodles according to the manufacturer’s instructions, cool in cold water and drain. Grate the cheese and set aside.
12- Cover the bottom of the pan with a first row of cooked pasta. Cover with sauce. Divide the  prosciuto slices between the pan.
13- Spread half of the green onions in the pan and about a third of the cheese.
14- Lay a second row of pasta in pan, cover with sauce and the remaining the green onion.
15- Add the last row of pasta and top with the remaining sauce and the cheese. Bake for 25 minutes.