Preparation time is 30minutes
Cook time is 2hours 30minutes
Total time is 3hours
Serve is for 8 people
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Difficulty level: 4 out of 4
16 Ingredients
Number of servings
8
- 375grams fresh lasagne sheets
- 1 cup milk
- 2 carrots, coarsely grated
- 2 brown onions, finely chopped
- 1/4 cup extra virgin olive oil
- 1/4teaspoons ground nutmeg
- 2tablespoons tomato paste
- 400grams peeled tomatoes
- 3/4 cup finely grated parmesan
- 500grams smooth ricotta
- 180grams baby spinach leaves
- 150grams mozzarella, coarsely grated
- 500grams pork and veal mince
- 700grams tomato passata
- 1 bunch fresh oregano, leaves picked
- 3 garlic cloves, crushed
Method
Step 1 of 7
Heat oil in a large saucepan over medium heat. Add onion and carrot and cook, stirring frequently, for 10 minutes or until onion softens and starts to brown. Finely chop half the oregano and add to pan with garlic. Cook for 1-2 minutes or until aromatic. Add mince and tomato paste and cook, breaking mince up with a spoon, for a further 5 minutes or until mince is browned. Add tomatoes, passata and 1/2 cup milk and bring to a gentle boil. Reduce heat to low, season and cook for 50 minutes or until sauce has deepened in colour and reduced by one-third. Set aside.
Step 2 of 7
Preheat oven to 180°C. Grease a 34x27cm (5cm deep) 2.5-litre ovenproof dish.
Step 3 of 7
Combine ricotta, mozzarella, 1/2 cup parmesan, nutmeg and remaining milk in a bowl. Season to taste.
Step 4 of 7
To assemble lasagne, spread 2 1/2 cups meat sauce over base of dish. Cover with one-third spinach, 2 lasagne sheets, trimming if necessary, then spread over 1 cup ricotta mixture. Repeat layering process twice more, finishing with ricotta layer.
Step 5 of 7
Cover surface with baking paper, then cover with foil. Bake for 1 hour or until bubbling and tender when pierced with a knife.
Step 6 of 7
Increase oven to 220°C. Remove foil and paper, and sprinkle with remaining parmesan. Return to the top shelf of the oven and bake, uncovered, for a further 20-30 minutes or until top is golden and beginning to crispen at the edges. Stand for 30 minutes before cutting.
Step 7 of 7
Serve topped with remaining oregano leaves.
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