The Classic Lasagna

In a large pan over medium-high heat, heat oil, add the grated garlic and the chilli flakes sauté for half a minute. Add the diced onions and cook until translucent for 2-3 minutes.

Add the ground beef season with salt, black pepper and Italian seasoning, stirring from time to time until ground beef has no more water left and has a pink colour for 20 -25 minutes.

Add the pasta sauce and about 2 cups of water and at this point taste and adjust your salt level, cover and cook for 10 minutes stirring from time to time. Sprinkle the thymes and the chopped parsley mix to combine and remove from heat.

To assemble: Preheat the oven to 350F/180C. Using a 9x13-inch glass dish, spread about 1/2 cup to one cup of the sauce in the bottom of the pan. Arrange 4 lasagna noodles and cover with more sauce and cheese. Repeat the same process until done.

Bake the lasagna for 35-45 minutes, then change to broiler for 2-3 minutes or until the cheese is bubbly and Lasagna has a nice golden colour on the top.

Remove from the oven to set for 10-15 minutes before serving. Garnish with chopped parsley and serve.

4 cuillères à soupe d'huile d'olive

5 gousses d'ail râpées

1/2 cuillère à café de flocons de piment

2 oignons de taille moyenne coupés en dés

Sel et poivre noir moulu

1 cuillère à soupe d'assaisonnement italien

800 ml ou 2 pots de sauce pour pâtes

Quelques brins de thym

4 cuillères à soupe de persil haché

12 nouilles à lasagne sans cuisson

650 g de mozzarella râpée