Ingredients
Method
1.Preheat oven to 200°C/400°F. Oil deep 3-litre (12-cup) ovenproof dish.
2.Reheat bolognese mixture in a large saucepan over medium-high heat until hot. Stir in peas.
3.Whisk ricotta, milk and egg in a medium bowl until smooth. Stir in half the pizza cheese.
4.Line the base of the dish with lasagne sheets, trimming to fit. Top with half the bolognese sauce, one-third of the cheese sauce, then more lasagne sheets, trimming to fit. Top with remaining bolognese sauce, half the remaining cheese sauce and lasagne sheets, trimming to fit. Top with remaining cheese sauce; sprinkle with remaining pizza cheese.
5.Cover lasagne with foil; bake for 35 minutes. Uncover; bake a further 20 minutes or until browned lightly. Stand for 10 minutes before serving.
You could use a 425g (13½-ounce) tub of creamy béchamel pasta sauce instead of the ricotta mixture. This recipe uses four lasagne sheets but only has three pasta layers. We used the fourth sheet to trim and fill any gaps in each pasta layer.
Note
