Monday, August 20, 2012

Easy Lasagne with Ricotta (No Béchamel!)

There are countless varieties of Lasagne and this is a simple, beef lasagne but made using ricotta cheese instead of the more traditional béchamel. Yet, despite its simplicity and easiness it still packs a punch flavour wise and will leave you wanting more - I am sure we all have a little Garfield inside us!

Please note my lasagne is made with three layers of pasta two layers of sauce. In case my instructions below are a bit confusing here it is simply: Pasta, ricotta, mozzarella, meat, pasta, ricotta, mozzarella, meat, pasta, ricotta, mozzarella, parmesan. Voila!

What Will I Need?

500g beef mince
1 onion, finely diced
2 cloves garlic, minced
2 tbsp olive oil
¼ cup red wine
¼ cup tomato paste
400g canned diced tomatoes
½ tsp dried basil
¼ tsp ground chilli

Pasta & Cheeses
9 Fresh lasagne sheets
500g ricotta cheese
1 1/2 cups mozzarella, grated
¼ cup parmesan

What Now?

1.              Preheat your oven to 180C and lightly grease a small lasagne tray, or sufficiently deep baking tray.

2.              In a large pot, heat the oil over a medium heat and add the onion and garlic. Cook for 5 minutes or until soft.

3.              Add the beef mince and cook, stirring, for about 5 minutes or until the mince is browned.

4.              Next, stir through the red wine, tomato paste, canned tomatoes, basil and chilli.

5.              Reduce to a simmer for 30 minutes to allow the liquid to thicken.

6.              Create a layer of lasagne sheets at the bottom of the prepared tray and then top with 1/3 of the ricotta, and sprinkle 1/3 of the mozzarella over the top.

7.              Next, carefully spoon half the mince sauce over the cheeses ensure to cover it completely.

8.              Add another layer of lasagne sheets, ricotta, mozzarella and the final half of the meat sauce.

9.              Create a final layer of the lasagne sheets and then cover with the remaining ricotta and mozzarella, and then sprinkle with the parmesan cheese.

10.          Bake in the hot oven for 30 minutes or until the cheeses have turned golden, and then allow to rest for about 5 minutes before serving.