INGREDIENTS
500g lean beef mince
2 garlic cloves, chopped finely
1 onion, chopped finely
700g tomato passata
½ teaspoon dried Italian herbs
375g fresh lasagne sheets
500g ricotta
100g grated parmesan
METHOD
- Put 2 tablespoons of olive oil into a large frying pan; add garlic and onion. Cook until softened; add beef mince and cook until browned. Add passata and dried herbs; cook for 10 minutes.
- Combine ricotta and half the parmesan in a bowl. Grease a 22cm square baking dish, put one layer of pasta into the dish. Top with 1 cup of pasta sauce; add several spoonfuls of ricotta mix. Repeat with remaining layers of pasta, finishing with a final topping of ricotta and remaining parmesan.
- Bake in oven for 30-35 minutes.
- Serve with a green salad.
VARIATIONS AND TIPS
- Add basil pesto or steamed spinach to the ricotta.
- Replace ricotta with grated mozzarella or sliced bocconcini.
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