Serves: 8

The Internet probably doesn’t need another lasagne recipe though I cooked this up for Lauren’s (Nat’s sister) Hens weekend and it was really successful.

The recipe is an adaptation of a few recipes with the view of making this an easy dish to prep and cook.

The key point is the cheese sauce or lack thereof.

Not only is the ricotta-version here much easier to prepare when you have literally run out of stove space, it tastes amazing.

Ingredients

Extra virgin olive oil
2 onions, finely chopped
2 carrots, shredded
2 cloves of garlic, crushed
500gm pork mince
500gm veal mince
10 tbsp tomato paste
4 can of tomatoes
4 c chicken stock
2 tsp dried oregano
Bunch of basil, torn
500gm mozzarella, shredded + a handful to sprinkle at the end
1 kg ricotta
250gm parmesan, shredded
2 eggs, beaten
Pinch of nutmeg
(Instant) lasagne sheets
Salt and pepper to taste
Butter for greasing the cooking dish

Method

Meat Sauce

1. Heat the oil in a large saucepan and slow cook the onions, garlic and carrots until soft.
2. Add the mince and cook until browned and the water has evaporated.
3. Stir in the tomato paste, canned tomatoes, chicken stock and oregano.
4. Season and simmer for 40 minutes until the liquid has reduced.
5. Take off the heat and stir through the basil.

Cheese sauce

1. Combine the cheeses, eggs and nutmeg and season.

Assembly

1. Heat the oven to 180c.
2. In a greased cooking dish, layer a small amount of meat, then a layer of lasagna sheets, then more meet, cheese mixture and repeat.
3. Finish off with a layer of mozzarella.
4. Cover with foil, cook for 40 minutes and then remove the foil and cook for a further 10 minutes.