Meal/ Meat/ Pasta

Maltese Lasagna and a Cheeselets Panna Cotta Entree

Although this is clearly an Italian dish however, the Maltese version includes the Maltese ricotta which makes this pasta dish even tastier! We’ve also included a quick entree – Cheeselets Panna Cotta. Enjoy!

Maltese Lasagna and a Cheeselets Panna Cotta Entree

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dinner, lunch
By MC Serves: 4
Prep Time: 15 minutes Cooking Time: 1hr 20 minutes Total Time: 1hr 35 minutes

Although this is clearly an Italian dish however, the Maltese version includes the Maltese ricotta which makes this pasta dish even tastier! We've also included a quick entree - Cheeselets Panna Cotta. Enjoy!

Ingredients

  • golden drop olive oil
  • 1 chopped onion
  • 500g minced beef
  • meat spices
  • 1 tbsp worchestershire sauce
  • 450ml tomato sauce
  • 1 tsp basil
  • 1 tsp oregano
  • 1 tbsp tomato paste
  • 1 beef cube
  • 1 glass red wine
  • lasagna sheets (we used fresh ones)
  • fresh milk
  • 300g fresh ricotta
  • cucina d'oro cooking sauce
  • fior di vita shredded mozzarella
  • grated parmesan cheese
  • FOR THE PANNA COTTA
  • 275ml fresh cream
  • 275ml milk
  • 250g fresh cheeselets
  • 3 gelatine sheets

Instructions

1

Cook onion, ground beef, onion, and garlic over medium heat until well browned adding your favourite meat spices

2

Stir in tomatoes sauce, tomato paste, beef cube, Worcestershire sauce and red wine.

3

Season with basil, oregano, salt, pepper,

4

Simmer, covered, for about 1 hour, stirring occasionally.

5

To assemble, arrange fresh lasagna sheets in the bottom of a 9x13-inch baking dish adding some fresh milk.

6

Add some meat sauce and cover with another layer of lasagna sheets.

7

Top with some ricotta and cucina d'oro cooking sauce. season with salt and pepper and parmesan cheese.

8

Repeat the process adding shredded mozzarella

9

Bake at 200c for 25 minutes

10

FOR THE PANNA COTTA

11

put the cream, milk and cheese in a saucepan and heat gently over low heat without boiling.

12

soften the gelatin sheets in cold water and squeeze them

13

soak the gelatin in the cream mixture and allow to cool

14

pass it through a sieve, then pour into the glasses and cool in the fridge

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