1 - 2 garlic cloves, chopped finely
1 onion, chopped
2 tbsp olive oil
500 g minced beef
350 g jar of Classic Italian Sauce with Mushrooms
75 g tomato puree
175 ml water
1/2 tsp dried oregano
1/4 tsp dried basil
250 g ricotta cheese, crumbled
125 g mozzarella cheese, grated
25 g parmesan cheese, grated
salt and freshly ground black pepper
1 onion, chopped
2 tbsp olive oil
500 g minced beef
350 g jar of Classic Italian Sauce with Mushrooms
75 g tomato puree
175 ml water
1/2 tsp dried oregano
1/4 tsp dried basil
250 g ricotta cheese, crumbled
125 g mozzarella cheese, grated
25 g parmesan cheese, grated
salt and freshly ground black pepper
method
1. Preheat the oven to 180°C, 350°F, Gas Mark 4. Grease a 28 x 23 cm ovenproof dish.
2. In a large saucepan fry the garlic and onion in the oil for 5 minutes.
3. Add the meat and cook for 5 minutes until brown all over.
4. Add the sauce, tomato puree, water, oregano and basil. Cover and simmer for 10 minutes. Taste and adjust the seasoning.
5. Pour a third of the meat sauce into the ovenproof dish, then cover with a layer of lasagne. Spread half the ricotta and mozarella cheese over the lasagne.
6. Repeat the layers, ending with the meat sauce. Sprinkle with parmesan cheese and cover with foil.
7. Bake the lasagne in the oven for 50 minutes. Remove the foil and continue baking for a further 10 minutes.
8. Leave to stand for 5 minutes before serving. Serve with a crisp green salad.
2. In a large saucepan fry the garlic and onion in the oil for 5 minutes.
3. Add the meat and cook for 5 minutes until brown all over.
4. Add the sauce, tomato puree, water, oregano and basil. Cover and simmer for 10 minutes. Taste and adjust the seasoning.
5. Pour a third of the meat sauce into the ovenproof dish, then cover with a layer of lasagne. Spread half the ricotta and mozarella cheese over the lasagne.
6. Repeat the layers, ending with the meat sauce. Sprinkle with parmesan cheese and cover with foil.
7. Bake the lasagne in the oven for 50 minutes. Remove the foil and continue baking for a further 10 minutes.
8. Leave to stand for 5 minutes before serving. Serve with a crisp green salad.
serving amount
serves: 4 - 6
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