Lasagne

Recipes by Suzanne Gibbs

Serving size: Serves 6
Cuisine type: Italian
Cooking time: More than 1 hour
Course: Lunch, Main
Favourite flavours: Pasta

Lasagne

INGREDIENTS

1 quantity Fresh Pasta Dough See here
1½ cups (150g) grated mozzarella
Meat Sauce
1 tablespoon oil
500g beef mince
1 garlic clove, crushed
2 x 400g cans chopped tomatoes
2 tablespoons tomato paste
1 tablespoon shredded basil
Cheese Filling
3 cups (600g) ricotta
2 eggs, lightly beaten
½ cup (40g) grated parmesan
1 tablespoon chopped parsley

METHOD

1. Roll pasta and cut into 7 x 11cm rectangles. Set lasagne sheets aside.

2. Make Meat Sauce by heating oil in a large frying pan on high. Add mince and garlic and cook for 8-10 minutes, stirring often, until browned. Add remaining ingredients and season to taste. Reduce heat to low and partially cover. Simmer for 30 minutes, stirring occasionally.

3. Meanwhile make Cheese Filling. Combine all ingredients together in a bowl. Season to taste and set aside.

4. Preheat oven to 180°C. Lightly grease a 33cm x 23cm x 5cm ovenproof dish. Cook lasagne sheets in batches in a large saucepan of boiling, salted water for 4 minutes, until just tender. Drain and spread on a clean tea towel.

5. Cover base of dish with a layer of lasagne sheets. Top with half of Cheese Filling, one-third of mozzarella and one-third of meat sauce. Repeat layers, finishing with a layer of meat sauce topped with mozzarella. Bake for 30 minutes. Stand for 10 minutes before cutting into squares to serve.

MESSENGER