John This is a wonderful variation to the more traditional oven baked lasagne. Soft, well cooked lasagne sheets are a beautiful pasta to serve with a bolognaise style sauce. This recipe cuts the pasta sheets into strips to be pan cooked rather than oven baked.
The mince and vegetables are initially cooked before the lasagne sheet strips are added and then simmered to a lovely tender finish. The ricotta and mozarella that tops this lasagne is just magnificent and really makes this dish.
This definitely a high rotation dish at our home.
| Prep Time | 10 minutes |
| Cook Time | 40 minutes |
| Servings |
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Ingredients
- 2 tbsp Olive Oil
- 1 Brown Onion diced
- 1 large Carrot roughly chopped
- 1 Celery Stick thinly sliced
- 500 g Beef Mince
- 2 tbsp Tomato Paste
- 700 g Passata 1 jar
- 1 cup Beef Stock
- 4 large Lasagne sheets or 8 small lasagne sheets - cut into 3cm wide strips (about 4 strips per sheet)
- 2 tbsp Milk
- 300 g Ricotta Cheese
- 1/2 cup Parmesan grated
- 1/2 cup Mozarella grated or shredded
- Basil Leaves roughly chopped to garnish
Ingredients
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Instructions
- Add olive oil to a large frying pan over medium high heat.
- Add onion, carrot & celery to the pan and cook for a few minutes or until onion softens.
- Add mince, break up clumps and stir to mix through. Cook for a further 5 minutes or so until mince browns.
- Add tomato paste, passata and beef stock. Stir to mix through then bring to boil.
- Reduce heat to medium then simmer for 10 minutes.
- Add lasagne strips, one at a time, to the pan. Stir to mix through.
- Cook a further 15 minutes until pasta is tender.
- Add milk, ricotta and parmesan to a bowl and stir to mix through.
- Sprinkle 1/4 cup mozarella over the mixture in the pan.
- Using a spoon, dollop the ricotta mixture into the pan.
- Sprinkle remaining mozarella over the top.
- Cook a further 3 minutes or until cheese melts.
- Remove from heat, garnish with basil leaves and serve.
