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
- 650g beef mince
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 brown onion, finely chopped
- 1 large carrot, peeled, finely chopped
- 2 sticks celery, finely chopped
- 1 medium eggplant, cut into 1cm cubes
- 700g bottle tomato passata
- 1 cup (250ml) beef stock
- 1 tablespoon Worcestershire sauce
- 1/4 cup basil leaves, shredded plus extra small leaves, to serve
- 2 cups baby spinach
- 5 to 6 fresh lasagne sheets
- 500g fresh ricotta
- 1 cup grated parmesan
- 1/4 teaspoon freshly grated nutmeg
- Baby salad leaves, to serve
The instruction how to make Beef and ricotta lasagne
- Preheat the oven to 180C (160C fan-forced). Lightly spray a 2 litre (8-cup) capacity baking dish with oil.
- 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.
- 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.
- 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.
- 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 lasagnefatContent: