Lasagne

Lasagne

By
From
The Margaret Fulton Cookbook
Serves
4-6
Photographer
Geoff Lung

Ingredients

Quantity Ingredient
315g lasagne sheets or wide noodles
500g mozzarella cheese, very thinly sliced or grated

Meat sauce:

Quantity Ingredient
500g minced steak
1 garlic clove, crushed
2 teaspoons shredded basil
1 1/2 teaspoons salt
2 cups cooked or canned tomatoes
1 cup tomato puree
2 tablespoons tomato paste

Cheese filling:

Quantity Ingredient
3 cups fresh ricotta cheese
1/2 cup grated parmesan cheese
1 tablespoon chopped parsley
2 eggs, beaten
1 teaspoon salt
1/2 teaspoon pepper

Method

  1. Preheat the oven to 180°C. Cook the lasagne, following the manufacturer’s instructions, in a large amount of boiling, salted water. Drain. Place a layer of lasagne sheets in a 33 cm x 23 cm x 5 cm ovenproof dish, spread with half the cheese filling, cover with half the mozzarella and half the meat sauce. Repeat in layers, finishing with a layer of meat sauce topped with mozzarella. Bake for 30 minutes. Stand for 10 minutes then cut into squares. The filling will set slightly.
  2. Meat sauce: In a large frying pan, brown the meat slowly. Spoon off the fat and add the remaining ingredients. Simmer, partially covered for 30 minutes, stirring occasionally.
  3. Cheese filling: Mix the ricotta and Parmesan, parsley, eggs, salt and pepper.
Tags:
The Margaret Fulton Cookbook
Margaret
Fulton
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