Total Time: 20 Minutes
Recipe Yields: 4
How to make a homemade easy lasagna. This is a firm favorite in my house, my daughter loves lasagne. This has ricotta and is a firmer style of lasagna.
serves 4- 6 people
250g minced beef
250g minced pork
1 white onion chopped
2 cloves garlic finely chopped
2 tbsp olive oil
350g / 2 cups passata or tinned tomatoes
1 tbsp tomato puree
250ml / 1 cup water
Sprig of fresh thyme
Handful of parsley
1 tsp dried oregano
2 tbsp milk
1 tsp sugar
Salt / pepper
500g ricotta cheese 2 /12 cups
1 large egg
2 tbsp grated Parmesan
2 tbsp milk
Pinch of nutmeg
Lasagne sheets (lasagne noodles)
Fresh cooks quicker but if you can’t get fresh then use dried and soak them for 15 minutes in hot water before using them.
Grated Mozzarella for topping – 1 cup or big handful
Extra Parmesan for topping
You will need a large oven proof dish 20 x 30 cm (ish)
Start by making the meat sauce. Heat the oil in a large saucepan, add the onions and garlic and cook for 2 minutes or until the onions are soft. Add the thyme, oregano and parsley. Cook for another minute. Then add all the mince and cook until it has all turned brown about 3 minutes. Then add the tomato passata and puree and water and leave to simmer for 30 – 40 minutes. Before the end ad the milk and sugar and stir all together. If the sauce gets too dry just add a little more water.
While the meat sauce is cooking you can make your white sauce. It’s very easy; just add all the ingredients together in a bowl and mix! Put the oven on to gas 4 or 180 c so that it’s nice and hot when you put the lasagna in.
Once the meat sauce is ready you can start to assemble the lasagna. You will need a large oven proof dish/ start by putting a layer of meat sauce in the dish, then a layer of lasagna sheets, then white sauce and continue the process until you have used everything up. I always like to end up with meat sauce on top. Then sprinkle some Parmesan and plenty of mozzarella on top and pop in the oven for 30 minutes or until golden brown.
A good tip is to make the meat sauce the day before so that it takes less time to put together the next day. It also always tastes much nicer the next day, as all the flavours would have time to infuse. I also sometimes cook a double batch of meat sauce and keep half in the freezer for next time! Oh yes – I’m the time saving Queen.
For full recipe please click to my blog: http://www.carolinemiliartiss.com/lasagna/
I’m Caroline Artiss, I trained as a chef, been in the food world for 20 years and I’m a single mom so I am an expert in making quick, easy, tasty and mostly healthy recipes for very busy people.
My mission is to help as many single moms and parents as I can through my love of food and life, so I’ll be making videos on momtrepreneur business ideas, health, beauty, and relaxation too.
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