I normally buy packet mix to make my lasagne which no there’s nothing wrong with that but I wanted to make something from scratch but with lots of flavour too I normally use cheddar cheese with this kind of meal too which plays havoc with my tummy but I find the ricotta really works as its light and its healthier option so all the better.
I had a bit of time on my hands today which was great as I could really prepare for this meal as it called for time but once you’ve done it once theres nothing to it.
For the meat sauce
1 onion chopped
2 medium carrots chopped
1 clove of garlic chopped finely
1lb of beef mince
100ml red wine
2 tbsp tomato purée
1 can of tomatoes 400g or fresh tomato sauce
1/2 tsp nutmeg
Handful of fresh basil leaves
good pinch of pepper
For the layers
300g fresh spinach
1 egg beaten
Handful Flat leaf parsley
6 fresh sheets of lasagne
125g ball of mozzarella roughly torn
Basil leaves and salad leaves to serve
Begin by adding the oil to a pan and gently fry the onion for a few minutes then add the carrots and let it all fry gently, then add the mince and cook till all brown, add tomato purée, tomatoes and 2tbsp water stir together then 1/2tsp nutmeg and some pepper cover with a lid and let simmer for a good half an hour to an hour stirring every now and then.
Prepare the layers by placing the lasagne sheets into a shallow bowl and add a layer of boiling water and allow to soak for 5 mins.
Mix the egg with the ricotta together in a bowl and leave to one side
When time to layer up add Meat sauce then pasta sheets then a layer of spinach then sauce and so on then on top finish with a layer of ricotta mixture and torn up mozzarella cover with foil and cook for 30 mins in a pre heated oven for 180″c /200″c gas mark 6 Then remove foil and cook for further 5-10 mins
I served mine with a fresh green salad and