Beef Lasagna Recipe
Ingredients
1 Tbsp Oil
1 Medium Onion
2 Garlic Cloves
500g Ground Beef
1 tsp Salt
1 tsp Pepper
1 tsp Oregano
⅓ Cup Tomato Paste
2 X 400g Tins of Crushed Tomatoes
250g Ricotta Cheese
1 Egg
⅓ Cup shredded Parmesan Cheese
½ tsp Salt
¼ tsp Nutmeg
Lasagna Sheets
1 Cup shredded Mozzarella Cheese
Method
Finely dice the onion and cook for a few minutes over medium heat in a heavy based frypan with the tablespoon of oil.
Crush the garlic cloves using a garlic press and add to the frypan and cook for a further few minutes.
Add the ground beef to the frypan, breaking it up into pieces with a wooden spoon and cook over high heat until browned.
Season with salt and pepper and add the oregano.
Add the tomato paste and tinned tomatoes to the frypan and mix to combine. Simmer the sauce over low heat for a minimum of 30 minutes but ideally 3-4 hours.
To make the ricotta cheese part of the lasagna, add the ricotta cheese, egg, parmesan cheese, salt and nutmeg to a small bowl and mix to combine. Set to the side.
To assemble the lasagna add half of a cup of meat sauce to a 25x20cm or 10x8 inch baking dish.
Cover the meat sauce with lasagna sheets then ⅓ of the ricotta cheese mixture, ¼ of the mozzarella cheese, and a cup of meat sauce. Continue this process 3 times for 3 complete layers.
For the final layer add lasagna sheets to cover, add the remaining meat sauce and spread out evenly and top with the remaining ¼ of the mozzarella
Bake the lasagna in a 180C oven for 40-50 minutes or until bubbling and golden brown.
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