Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 4 sheet fresh lasagne
- 2tablespoons tomato paste
- 1 carrot, finely diced
- 1 stick celery, finely diced
- 1 brown onion, finely diced
- 2tablespoons milk
- 1/2 cup parmesan, finely grated
- 300grams full cream ricotta
- 500grams beef mince
- 2tablespoons olive oil
- 700grams organic passata
- 1/3 cup basil leaves
- 1/2 cup mozzarella, grated
Nutrition per serving
3350kJ / 800Cal
3350 Kilojoules or 800 Calories
39% of daily energy intake*
Protein
45.8grams
Fat
49.2grams
Carbs
42.5grams
Sugars
16.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Heat oil in a large, deep frying pan over medium-high heat. Add the onion, carrot and celery and cook, stirring occasionally, for 5 minutes or until soft. Add the mince and cook, stirring with a wooden spoon to break up, for 5 minutes or until browned. Stir in tomato paste, passata and 1 cup water. Increase heat until boiling, then reduce heat to medium and simmer for 5 minutes.
Step 2 of 3
Meanwhile, cut the lasagne sheets into 3cm-wide strips and add to pan separately so they don’t stick together. Stir until combined. Cook for 15 minutes or until pasta is tender. Season.
Step 3 of 3
Stir milk, ricotta and parmesan together in a bowl. Sprinkle half of the mozzarella over mixture in pan. Dollop ricotta mixture over sauce. Top with remaining mozzarella. Cook for 2 minutes or until cheese melts. Serve sprinkled with basil.
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