Because we all don’t live in Italy and have hours to spend cooking tomato sauce, making the pasta sheets from scratch and making fresh cheese, this classic Italian pasta dish has been made easier for the busy family.
- 9 Lasagne Sheets
- 1 tbsp Olive Oil
- 450 g Ground Beef
- 1 ½ (300 g) tins Sliced Mushrooms, drained
- 1 tsp Garlic Salt
- 1 tsp dried Oregano
- ½ tsp dried Thyme
- ¼ tsp dried Basil
- 1.7 kg tin concentrated Tomato Sauce
- Salt and Pepper to taste
- 425 g Ricotta
- 3 Eggs, beaten
- 25 g Parmesan, grated
- 450 g Mozzarella, grated
- Preheat the oven to 180 C / Gas 4.
- Fill a large pot with water and lightly salt it, bringing it to a boil. Follow the cooking directions on the lasagne sheet package, adding them to the pot, as well as the oil. Once the lasagne pasta sheets are cooked, drain the water and set aside on a plate.
- In a pan on medium heat, thoroughly mix together the ketchup and brown sugar.
- Cook the ground beef in a large pot over medium heat and drain the fat once done. Stir into the meat: mushrooms, garlic salt, oregano, thyme, basil, and tomato sauce. Season the beef tomato sauce with salt and pepper and simmer for 30 minutes.
- In a bowl, mix the ricotta cheese, eggs, and Parmesan cheese.
- Getting a large, deep baking dish, ladle the bottom of it with a thin layer of the meat sauce. Lay enough lasagne sheets to cover. Spread approximately ¼ of the cheese mixture over the sheets. Sprinkle about a third of the mozzarella over the ricotta mixture, then add more tomato sauce. Repeat the layers until reaching the top of the baking dish. Top the final layer with mozzarella and parmesan (if desired).
- Bake in the oven for 90 minutes. Let sit for about 10 to 15 minutes prior to serving.
To complete a delicious piece of lasagne, serve it with fresh garlic bread and a side salad.