Lasagna Fonzaso Beef Peppers Olives (Printable Version)

Layered pasta with beef, olives, sweet peppers, and gooey cheese for a rustic Italian meal everyone will love.

# What You'll Need:

→ Meat Sauce

01 - 2 tablespoons olive oil
02 - 1 small onion, finely chopped
03 - 2 garlic cloves, minced
04 - 450 grams ground beef
05 - 400 grams crushed tomatoes
06 - 1 tablespoon tomato paste
07 - 0.5 teaspoon granulated sugar
08 - Salt, to taste
09 - Black pepper, to taste
10 - 1 teaspoon dried oregano
11 - 60 millilitres fresh basil, chopped
12 - 60 grams black olives, sliced
13 - 60 grams sweet and spicy Italian peppers or pepperoncini, chopped

→ Lasagna Layers

14 - 9 to 12 fresh lasagna sheets or no-boil lasagna sheets
15 - 200 grams mozzarella cheese, grated
16 - 100 grams Parmesan cheese, grated
17 - 375 grams ricotta cheese or béchamel sauce (optional)
18 - Olive oil, for brushing

# Steps To Follow:

01 - Heat olive oil in a large pan over medium heat. Add chopped onion and sauté until softened, about 3–4 minutes. Add minced garlic and cook for 30 seconds until fragrant.
02 - Add ground beef to the pan, breaking it up with a spoon. Cook until browned throughout and any liquid has evaporated.
03 - Stir in tomato paste, crushed tomatoes, sugar, dried oregano, salt, and black pepper. Bring to a simmer and cook for 15–20 minutes, stirring occasionally.
04 - Fold in the chopped basil, sliced black olives, and chopped sweet and spicy peppers. Simmer for an additional 5 minutes, then remove from heat.
05 - If using dry lasagna sheets, cook in salted boiling water according to package instructions. Drain and set aside.
06 - Preheat oven to 190°C. Lightly brush a ceramic or terracotta baking dish with olive oil.
07 - Spread a thin layer of meat sauce on the bottom of the prepared baking dish. Arrange a layer of lasagna sheets over the sauce. Add a portion of sauce, spoonfuls of ricotta (or béchamel), and sprinkle with mozzarella and Parmesan. Continue layering pasta, sauce, ricotta, and cheeses, finishing with sauce and a generous amount of mozzarella and Parmesan on top.
08 - Cover the dish loosely with foil and bake in the preheated oven for 25 minutes.
09 - Remove the foil and bake an additional 15–20 minutes, until golden brown and bubbling.
10 - Allow to rest for 10 minutes before slicing and serving. Garnish with fresh basil, a drizzle of olive oil, and cracked black pepper.

# Notes and Tips:

01 - A mixture of sweet roasted peppers and a pinch of chili flakes can be used if Italian spicy peppers are unavailable.
02 - Beef can be substituted with Italian sausage or a combination of both for added flavour.
03 - Layer in sautéed spinach or mushrooms for added complexity.
04 - Lasagna can be prepared in advance and refrigerated for up to 3–4 days or frozen before or after baking, wrapped tightly.

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