Most easy, though, is to take ready-made tomato sauce and upgrade it a bit yourself. For example add some garlic, onion, fresh herbs or some créme fresh to make a ready-made tomato sauce unforgettable.
You want about 1L or 34oz of tomato sauce for a large 4 person casserole.
If it comes to veggies, just about anything goes. Pick your favorite vegetables, chop them and add them. Some veggies like carrots you might want to cook first because there are a bit hard. Although the crunchiness of raw carrots are great too!
If it comes to meat and chicken you need to cook or fry these first. It might turn our raw otherwise.
First cook the meat/chicken (don’t forget to season it!)
Second, add the vegetables and stir fry for about 5 min.
Third, add the sauce and wait until the sauce boils.
If it boils, it’s time to start making layers!
For the last layer put grated cheese or béchamel sauce.
40min at 180°C or 356°F – or when the cheese on top is crunchy
It’s all about the layers
We shouldn’t make this more complicated than it is. Keep it simple right? There not that much to it!
First, the more layers of pasta you use relative to the sauce, the more firm the lasagna will be.
So if you use a thin layer of sauce, you will have more layers of lasagna. Likewise, a thick layer of sauce will result in fewer layers of pasta sheets. Because the pasta sheets give body to the lasagna, the more layers of pasta the more solid you lasagna will be.
You start out with a small layer of sauce. Otherwise the bottom pasta sheet cannot cook and may burn to the casserole. Next, a layer of pasta sheets; and then a layer of about 0.5cm or 0.2inch of sauce. Repeat until you make it to the top and top the last layer of sauce off with some cheese or béchamel sauce.