Sunday, July 1, 2018

Beef & Ricotta Lasagne

A delicious and rich lasagne with a yummy cheesy ricotta topping. You could add any vegetables you like, but you may have to tweek cooking times slightly.

Beef and Ricotta Lasagne
Serves 8-10

  • 1kg lean beef mince
  • 1 tin tomatoes
  • 1 jar of tomato passata
  • 1/2 cup water
  • 2 tablespoons tomato paste
  • 2 teaspoons worcestershire
  • 1 teaspoon sugar
  • 1 teaspoon vegeta beef stock
  • 2 carrots peeled and finely diced
  • 2 brown onions chopped
  • 2 ribs of celery finely diced
  • 6 garlic cloves crushed
  • 1 tablespoon basil (fresh or dry)
  • 2 teaspoons thyme (fresh or dry)
  • 2 teaspoons rosemary (fresh or dry)
  • 250g dried lasagne sheets
  • 375ml tub ricotta
  • 1 1/2 cups grated tasty cheese
  • Pepper for seasoning

1. Heat one tablespoon of olive oil in a large pot and saute onions over a medium high heat for 5 minutes. Add the celery, carrot, garlic, herbs and tomato paste. Saute for another 5 minutes.
2. Turn up heat and brown the mince. Add passata, tinned tomatoes, sugar, water, beef stock and worcestershire. Season with pepper. Stir and bring to a simmer. Reduce heat and place lid on. Allow to simmer for 30 minutes.
3. Preheat oven to 180°c (160°c fanforced). Remove lid from sauce and allow to reduce for a further 30 minutes or until it thickens. 
4. Ladle a small amount of sauce on the base of a large rectangular baking dish and layer lasagne sheets and meat 3 times. Dollop ricotta on top and sprinkle with cheese. Bake in oven for 40 minutes. Allow to stand for 15 minutes before serving.

xo Bec

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