Traditional Lasagne with Ricotta
Traditional Lasagna with Ricotta
Recipe off the back of the box, who would have thought
Ingredients
- 375 gram Large Instant Lasagna sheets
- 1 tbsp butter
- 1 onion chopped
- 1 clove garlic
- 500 gram mince beef
- 5 tbsp tomato paste
- 2×400 gram canned tomatoes finely chopped
- 1 tbsp sugar
- 1 tsp salt
- pepper to taste
- tbsp italian herbs
- 1 cup water
- 500 gram ricotta
- 250 gram mozzarella grated
- ½ cup parmesan cheese grated
Instructions
Meat Sauce
- Melt butter in saucepan and fry onion and garlic until soft
- Add mince and cook until browned
- Add tomato paste and tomatoes. Mix in sugar, salt, pepper and herbs to taste
- Add wagter and simmer, uncovered, for 20 minutes
Lasagna Assembly
- Preheat oven to 200°C
- Pour ¾ cup hot meat sauce into base of lightly greased large backing dish
- Place a layer of lasagna sheets on base of dish and cover with ¼ of remaining meat sauce. Spread ¼ of ricotta over the meat and sprinkle ¼ of mozzarella and parmesan. Repeat until 4 layers are created finishing with mozzarella and parmesan layer
- Cover with foil and cook for 30 – 35 minutes
- Remove foil, reduce heat to 150°C and cook for a further 10 minutes or until cooked through (test if cooked by pricking with a fork). Let stand for 5 – 10 minutes before serving
Notes
For perfect lasagna, make sure that lasagna sheets are completely covered with the meat sauce. Important to retain a high level of moisture.