Beef and ricotta lasagne

Beef and ricotta lasagne


Update your lasagne recipe with this tasty version, layered with heaps of fresh veggies and topped with creamy ricotta and basil.

The ingredient of Beef and ricotta lasagne

  1. 650g beef mince
  2. 1 tablespoon olive oil
  3. 2 cloves garlic, crushed
  4. 1 brown onion, finely chopped
  5. 1 large carrot, peeled, finely chopped
  6. 2 sticks celery, finely chopped
  7. 1 medium eggplant, cut into 1cm cubes
  8. 700g bottle tomato passata
  9. 1 cup (250ml) beef stock
  10. 1 tablespoon Worcestershire sauce
  11. 1/4 cup basil leaves, shredded plus extra small leaves, to serve
  12. 2 cups baby spinach
  13. 5 to 6 fresh lasagne sheets
  14. 500g fresh ricotta
  15. 1 cup grated parmesan
  16. 1/4 teaspoon freshly grated nutmeg
  17. Baby salad leaves, to serve

The instruction how to make Beef and ricotta lasagne

  1. Preheat the oven to 180C (160C fan-forced). Lightly spray a 2 litre (8-cup) capacity baking dish with oil.
  2. Spray a large non-stick frying pan with oil. Heat over medium-high heat. Crumble in half of the mince. Cook mince, breaking up any lumps with the back of a wooden spoon. Let liquid evaporate and set first batch aside on a plate. Reheat pan, cook remaining mince and remove onto plate.
  3. Add oil, garlic, onion, carrot, celery and eggplant to pan and cook for 4 to 5 minutes or until onion softens. Return mince to pan and add passata, stock and worcestershire. Bring to the boil, reduce heat and simmer, covered, for 15 to 20 minutes or until sauce has thickened and vegetables are tender. Remove from heat, season to taste and stir through basil and spinach.
  4. Alternate layers of meat sauce with the lasagne sheets (trimming to fit) and half the ricotta into prepared dish. In a medium bowl combine remaining ricotta with parmesan and season. Spread top layer with sauce and then top with ricotta parmesan mixture. Sprinkle with nutmeg.
  5. Cook lasagne in oven uncovered for about 25 to 30 minutes until top is golden and bubbling. Garnish top of lasagne with basil leaves and serve with salad.

Nutritions of Beef and ricotta lasagne


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