Speedy Lasagna Recipe
Ingredients
| Olive oil | 2 Tablespoon | |
| 250 g / 8 oz lean ground beef | ||
| 3 cups / 750 mL / 1 1/4 pt bottled tomato | ||
| Pasta sauce | ||
| 500 g / 1 lb ricotta cheese, drained | ||
| Parsley | 2 Tablespoon, chopped | |
| Egg | 1 | |
| black pepper | 1 | |
| Lasagne sheets | 500 Gram | |
| 500 g / 1 lb grated mozzarella cheese | ||
| 125 g / 4 oz grated Parmesan cheese | ||
Directions
1. Heat oil in frying pan over a medium heat, add beef and cook, stirring constantly, to break up, for 5 minutes or until beef is brown. Drain off excess fat and stir in pasta sauce. Bring to simmering and simmer, stirring occasionally, for 10 minutes.
2. Place ricotta cheese, parsley, egg. and black pepper to taste in a bowl and mix well to combine.
3. Spread one-third of the meat sauce over base of a lightly greased ovenproof dish, top with one-third lasagne sheets, cutting to fit as necessary, and one-third ricotta cheese mixture, then sprinkle with one-third mozzarella cheese and one-third Parmesan cheese. Repeat layers, to use all ingredients, finishing with a layer of cheese. Bake for 25 minutes or until top is golden and lasagne is hot.
2. Place ricotta cheese, parsley, egg. and black pepper to taste in a bowl and mix well to combine.
3. Spread one-third of the meat sauce over base of a lightly greased ovenproof dish, top with one-third lasagne sheets, cutting to fit as necessary, and one-third ricotta cheese mixture, then sprinkle with one-third mozzarella cheese and one-third Parmesan cheese. Repeat layers, to use all ingredients, finishing with a layer of cheese. Bake for 25 minutes or until top is golden and lasagne is hot.
Chef
