About this recipe:Lasagne sheets layered with a beef mince and passata mixture, ricotta and mozzarella cheeses and Italian herbs. Serve with fresh green tossed salad and garlic bread for a beautiful any-night-of-the-week meal. Note: You can use regular ricotta cheese (rather than reduced fat) in this lasagne.
450g lasagne sheets
450g lean beef mince
170g tomato purée
2 teaspoons garlic salt
5 tablespoons Italian herb seasoning
570g reduced fat ricotta cheese
225g grated mozzarella cheese
Add to shopping list
Turn this recipe into a shopping list you can print, email, view on your mobile or shop online. It's free! Powered by Whisk.com
In a large pot cook lasagne sheets in boiling salted water until al dente. Rinse with cool water and drain.
In large saucepan cook beef mince. Drain excess grease. Combine 830g passata and tomato purée with beef mince and simmer until bubbly. Add garlic salt and Italian seasoning and reduce heat to low simmer. Cook for 10 minutes.
Preheat oven to 190 C / Gas Mark 5.
To assemble, in the bottom of a 20x30cm baking dish spread a thin layer of remaining 420g passata. Next add a layer of lasagne sheets, then ricotta, beef mince mixture and then mozzarella. Repeat layers until baking dish is filled and top with additional grated mozzarella.
Bake in preheated oven for 30 minutes or until bubbly. Let stand for 15 minutes and serve.
Well, it tasted great but it did use a lot of ingredients (very large quantities) and have a fair bit of work involved!!! Unfortunately as I was making it, the lasange sheets stuck together and so I was left with shredded bits of lasange sheets!!! Other than my mistake it turned out great and was enjoyed by all of family. Very filling - 19 Jul 2014