Preparation time is 20minutes
Cook time is 1hours
Total time is 1hours 20minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 medium onion, diced
- 500grams beef mince
- 200grams chestnut mushrooms, diced
- 400grams chopped tomatoes
- 3 cloves garlic, peeled and minced
- 1teaspoons oregano
- 1 cup red wine
- 8 lasagne sheets, dried
- 200grams ricotta
- 300grams mozzarella
- 100grams parmesan, grated
- 1/4 bunch basil, leaves picked
Nutrition per serving
3620kJ / 865Cal
3620 Kilojoules or 865 Calories
42% of daily energy intake*
Protein
61.2grams
Fat
46.0grams
Carbs
39.5grams
Sugars
10.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Swap out cheese sauce for mozzarella and ricotta in this quicker and easier beef lasagna.
Method
Step 1 of 4
Pre-heat the oven to 180°C. Heat the oil in a large pan and cook the onion for 5 minutes, add the mushrooms and mince and cook for 5 minutes. Stir in the garlic and oregano and cook for 2 minutes.
Step 2 of 4
Pour over the wine and bubble for 2-3 minutes, until reduced. Add the chopped tomatoes and a tin of water, bring to the boil, reduce the heat and simmer for 15 minutes until reduced.
Step 3 of 4
Spoon a quarter of the mince mixture into a large baking dish, top with lasagne sheets a thin layer of sauce and dot with teaspoons of ricotta and mozzarella to cover. Repeat with the rest of the sheets and sauce, finishing with a cheese layer.
Step 4 of 4
Sprinkle the top with parmesan, dot with basil leaved and bake for 45 minutes until golden and bubbling. Leave the lasagna stand for 10 minutes before cutting.
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