Categories: October

Ingredients

• 700g lean beef mince, or and equal mix of veal, pork and beef mince
• 1 large onion, finely diced
• 2 garlic cloves, crushed or finely chopped
• 2 medium carrots, finely chopped (optional)
• 3 x 400g cand chopped tomatoes
• 140g tin tomato purée
• 200ml vegetable stock or beef stock
• 2 tsp sugar
• 2 tsp dried oregano, or 4 tbsp chopped fresh oregano
• 200g portabella or flat mushrooms, sliced
• 2 x 250g tubs ricotta
• 1 medium egg, beaten
• 250g pre-cooked white lasagne sheets
• 3 x 125g mozzarella balls in brine, drained

Directions

1. In a large pan, brown the mince and break it down to small pieces. Add the onion and garlic and cook until the onion is soft – about 10 minutes. Add the carrots (if using), tomatoes, tomato purée, stock or water, sugar and oregano. Bring to a boil, then simmer slowly for at least 2 hours, checking every now and then to make sure it’s not sticking or getting too dry. Half an hour before the end of cooking, season to taste and add the mushrooms. Then cool and keep in the fridge for up to 2 days, if you wish.

2. Make the lasagne filling. Mix the ricotta and egg together and season.

3. Preheat the oven to 200˚C/fan 180˚C/gas 6. Ladle about one-third of the meat sauce into a 30 × 22.5 × 5cm deep ovenproof dish. Set a layer of lasagne sheets on this. Blob just under half the ricotta mixture at intervals on the sheets, then press down gently with the next layer of sheets to spread it evenly. Repeat these 2 layers, then ladle over the last third of the meat sauce and top with the mozzarella.

4. Bake in the oven for 30-35 minutes, or until the top is golden brown.

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