250g fresh mozzarella balls or bagged grated mozzarella
500g lasagne sheets
1 tablespoon chilli flakes (optional)
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Method Prep:20min › Cook:40min › Ready in:1hr
In a large pot heat the olive oil at medium-high heat. Add the onions and garlic and fry until onions begin to soften, about 6 minutes, stirring often.
Add the meat and cook until brown whilst stirring.
Add the wine, reduce the heat to medium and leave to simmer for at least 10 minutes. Add oregano and pepper.
Add the tinned tomatoes, stir in well and add 1/2 cup of water. Reduce the heat to medium-low. Cover and cook until sauce is slightly thickened, around 40 minutes.
Around 30 minutes after the tomatoes were added to the sauce, preheat the oven to 190 C / Gas 5.
In a mixing bowl add the ricotta with a pinch of salt and pepper and a generous helping of the Parmesan. Add the egg and stir well.
Grab a large rectangular or square deep ovenproof dish and layer the entire bottom with lasagne sheets.
Turn off the sauce mixture and scoop some over the pasta sheets, covering completely. Dice the mozzarella and sprinkle it over the sauce together with some Parmesan. Add another layer of pasta sheets and completely cover the sauce. Top with some of the ricotta mixture and spread it evenly using the back of a large spoon, then add more sauce and repeat the layering. The last layer should be sauce and grated cheese and not pasta sheets, as they will burn.
Bake in the preheated oven until bubbly and browned on top, about 40 minutes.