John Myers
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Greek Lasagna
The perfect greek lasagna recipe with a picture and simple step-by-step instructions.
- 3 Lasagne sheets
Tomato sauce
- 1 Onion, approx. 75 g
- 1 Clove of garlic
- 1 tbsp Tomato paste
- 1 tbsp Olive oil
- 425 g Canned cherry tomatoes
- Salt
- Pepper from the grinder
- Chilli from the mill
- 1 tsp Oregano
Hack
- 300 g Ground beef
- 1 Onion, approx. 75 g
- 2 Garlic cloves
- 1 tbsp Tomato paste
- 125 ml Water
- 100 g Feta
- 100 g Mozzarella
Tomato sauce
- Peel and finely dice the onion and clove of garlic. Heat 1 tablespoon of oil in a saucepan. Sauté the onion and garlic cubes in it. Add the tomato paste, sweat with it and deglaze with the tomatoes from the can, including the juice. Bring to the boil and simmer for about 8 minutes. Season to taste with salt, pepper, oregano and chili powder.
Hack
- Peel the onion and clove of garlic and dice finely. Fry the mince vigorously in a coated pan while turning. Add onion and garlic cubes and sauté briefly. Season with salt and pepper. Stir in tomato paste and sauté briefly. Deglaze with water, bring to the boil and simmer for 2-3 minutes.
Layer the lasagna
- Cut the feta and mozzarella into thin slices. Preheat the oven to 175 ° C. Put a little tomato sauce in an ovenproof dish and distribute evenly. Place 1 lasagne plate on top. Layer half of the minced mixture, 1⁄3 of the tomato sauce and half of the feta cheese one after the other. Place the lasagne plate on top. Repeat the layers, place the rest of the lasagne plate on top and finish with the rest of the tomato sauce. Top with mozzarella. Bake in the hot oven for about 35 minutes. Take the lasagna out of the oven.
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