Cheese-Topped Lasagne

Cheese-Topped Lasagne

Meat sauce can be made a day ahead then covered and refrigerated, or it can be frozen for 3 months. Lasagne can be made a day ahead to the stage of cooking, then covered and refrigerated but it is not suitable to freeze at this stage. This recipe is not suitable to microwave.

100g lasagne noodles
3/4 cup ricotta cheese (150g)
1 tablespoon grated parmesan cheese
1 egg white
1 tablespoon chopped fresh parsley

Meat Sauce:
1 small onion (80g), finely chopped
1 clove garlic, crushed
1 tablespoon water
150g lean minced beef
425g can tomatoes
1 tablespoon tomato paste
1/4 teaspoon dried basil leaves
1/4 teaspoon dried oregano leaves
1/4 teaspoon sugar

Prepare lasagne as directed on packet. Arrange single layer of lasagne over base of 15cm x 25cm ovenproof dish, top with meat sauce, then another layer of lasagne. Process cheeses, egg white and parsley until smooth, spread mixture evenly over lasagne. Bake in moderate oven for about 20 minutes.

Meat Sauce: Combine onion, garlic and water in saucepan, stir over heat until onion is soft, add mince, stir over heat until mince is well browned, stir in undrained, crushed tomatoes and remaining ingredients. Bring to the boil, reduce heat, simmer, uncovered, for about 20 minutes or until sauce is slightly thickened.

Serves 4.

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