- 12 lasagne noodles
- 2 (300 gram) tubs ricotta cheese
- 2 eggs
- 2 1/2 cups mozzarella cheese
- 1/2 cup parmesan cheese
- MEAT SAUCE:
- 2 tbsp olive oil
- 2 medium onions chopped
- 1 chopped celery stalk
- 1 chopped carrot
- 6 cloves crushed garlic
- 1lb ground beef
- 1 small can tomato paste
- 2 cans diced tomatoes (796 ml)
- 1/2 cup red wine
- 2 whole bay leaves
- 1 tsp oregano
- 1 tsp dried basil or 2 tbsp fresh basil
Level of difficulty Average
Cost Average budget
MEAT SAUCE DIRECTIONS: In a large pot or dutch oven heat the oil and saute the onions, celery, carrot & garlic until softened.
Add the ground beef and break it up while it is cooking. Keep cooking until the meat has browned and any liquid has evaporated.
Add the tomato paste, tomatoes, wine, dried oregano & bay leaves. Simmer uncovered for 30 - 40 minutes..
MEANWHILE, COOK THE NOODLES: Cook 12 lasagne noodles in a large pot of salted water until almost cooked.
Drain noodles and immerse in cold water to prevent sticking.
In a small bowl beat the eggs, then stir in the ricotta cheese until well mixed.
In a 13x9 pan, spread a layer of meat sauce and top with 3 noodles. (Discard the bay leaves.) Sprinkle 1/2 the mozzarella cheese on top of the noodles, then 1/3 of the remaining meat sauce and 3 more noodles on top.
Next layer add all the ricotta cheese mixture and 3 more noodles on top. Then 1/2 remaining meat sauce and the last 3 noodles on top.
Add the remaining meat sauce and top with the remaining mozzarella cheese. Sprinkle with parmesan cheese.
Cover with foil and bake at 375 degrees for 45 minutes. Remove the foil and continue baking another 15 minutes until the cheese is golden brown.
Let stand a few minutes before serving. Serve with garlic bread and spinach.
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