Name: Beef and ricotta lasagne
Prep time: 20 min
Cook time: 85 min
Total time: 105 min
Yield: 8
Ingredients: 700 gram bottle passata (italian tomato cooking sauce); 1 tablespoon vegetable or olive oil; 1 large brown onion, finely chopped; 1 carrot, peeled. finely chopped; 3 cloves garlic, crushed, plus 1 clove garlic, crushed, extra; 2 bacon rashers, rind removed, finely chopped; 700 gram beef mince; 400 gram can diced tomatoes; 1 large beef stock cube; 500 gram fresh ricotta; 2 cup freshly grated parmesan; 1 cup sour cream; 1/3 cup chopped flat-leaf parsley; 9 dried instant curly lasagne sheets; 1/2 cup grated mozzarella cheese

Beef and ricotta lasagne

The addition of creamy ricotta in this traditional Italian pasta bake adds an exceptional flavour and texture to this lasagne.

Serves 8

Prep

20M

Cook

1H 25M

Total

1H 45M

Lasagne is the perfect family meal; piping hot, oozing with deliciously creamy sauce and cheese, it’s the pasta dish that everyone loves.

If you love lasagne but you are trying to eat less meat then take a look at our vegetarian lasagne recipes.

Ingredients

700 gram bottle passata (italian tomato cooking sauce)

1 tablespoon vegetable or olive oil

1 large brown onion, finely chopped

1 carrot, peeled. finely chopped

3 cloves garlic, crushed, plus 1 clove garlic, crushed, extra

2 bacon rashers, rind removed, finely chopped

700 gram beef mince

400 gram can diced tomatoes

1 large beef stock cube

500 gram fresh ricotta

2 cup freshly grated parmesan

1 cup sour cream

1/3 cup chopped flat-leaf parsley

9 dried instant curly lasagne sheets

1/2 cup grated mozzarella cheese

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a 2.75-litre (11-cup) rectangular ovenproof dish. Place on a baking tray.

2.Spread l/2 cup of the passata over base of prepared dish.

3.Heat oil in a large saucepan over moderate heat.

4.Add onion, carrot and 3 cloves of garlic; cook and stir for 10 minutes or until vegetables soften. Add bacon; cook and stir for 3 minutes or until browned.

5.Increase heat to high. Add mince; cook, stirring to break up lumps. for 5 minutes or until browned. Add remaining passata, diced tomatoes, crumbled stock cube and l/3 cup water. Bring to the boil.

6.Reduce heat to moderately low. Simmer, stirring occasionally, for 15 minutes or until sauce thickens slightly.

7.Combine extra garlic, ricotta, half the parmesan. sour cream and 1/4 cup of the parsley in a bowl.

8.Arrange 3 lasagne sheets over passata in base of prepared dish. Top with 2 cups of the mince sauce, then a third of the ricotta mixture; level surface. Top with another 3 lasagne sheets. Repeat layers.

9.Top with remaining mince sauce. Dollop remaining ricotta mixture over mince sauce; sprinkle with mozzarella and remaining parmesan.

10.Cover with foil. Bake for 30 minutes. Uncover; bake for 20 minutes more or until golden and bubbling. Remove from oven. Stand for 10 minutes. Sprinkle with remaining parsley.

You’ll need a 250g packet of lasagne sheets. No passata? Use 3/4 cup tomato paste mixed with 2 1/2 cups vegetable stock.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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