About this recipe:Making this lasagne a day ahead and refrigerating overnight allows the spices to meld, and gives it exceptional flavour.
675g lean mince
1 onion, chopped
2 cloves garlic, minced
1 tablespoon chopped fresh basil
1 teaspoon dried oregano
2 tablespoons brown sugar
1 1/2 teaspoons salt
2 (400g) tins chopped tomatoes
300g tomato puree
12 dried lasagne sheets
2 eggs, beaten
575g ricotta cheese
50g grated Parmesan cheese
2 tablespoons dried parsley
1 teaspoon salt
450g mozzarella cheese, grated
2 tablespoons grated Parmesan cheese
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Method Prep:30min › Cook:1hr30min › Ready in:2hr
In a frying pan over medium heat, brown mince, onion and garlic; drain fat. Mix in basil, oregano, brown sugar, 1 1/2 teaspoons salt, chopped tomatoes and tomato puree. Simmer for 30 to 45 minutes, stirring occasionally.
Preheat oven to 190 C / Gas 5. Bring a large pot of lightly salted water to the boil. Add lasagne sheets, and cook for 5 to 8 minutes, or until al dente; drain. Lay sheets flat on towels, and blot dry.
In a medium bowl, mix together eggs, ricotta, Parmesan cheese, parsley and 1 teaspoon salt.
Layer 1/3 of the lasagne sheets in the bottom of a 22x33cm baking dish. Cover lasagne sheets with 1/2 ricotta mixture, 1/2 of the mozzarella cheese and 1/3 of the sauce. Repeat. Top with remaining sheets and sauce. Sprinkle additional Parmesan cheese over the top.
Bake in the preheated oven 30 minutes. Let stand 10 minutes before serving.
Made this for sunday lunch and ive never seen lasagne disappear so fast! The kids absolutely loved it. You can use other soft cheese instead of ricotta, though you may need a little milk to thin the mix. Definitely doing it again - 13 Jan 2013