Meals · Recipes

Homemade Lasagne

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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

1tbsp oil

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

250g ricotta

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

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