This dish is on the husband’s favourite list. I like how you can taste the texture and layers when savouring it. I added celery for crunch since lasagne is kind of mushy. I also like using pasta that does not need to be precooked before layering. Saves me time, and a few more dishes that I do not have to wash. 🙂
Ingredients (serves 3-4)
- 250g ricotta cheese*
- 250g minced beef
- 1.5 cup shredded mozzarella, reserve 1/2 cup for topping*
- 1/2 cup Parmesan cheese, reserve 1/4 cup for topping*
- 1/4 cup fresh parsley, chopped*
- 1 egg*
- 1/2 tsp dried parsley
- 1 tsp dried basil
- 1 tsp dried oregano leaves
- 1 can diced tomato
- 1 tbsp tomato paste
- 1/4 cup beef stock
- 1 pack instant lasagna sheets
- 1 carrot, shredded
- 2 stalk celery, diced,
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 tsp white sugar
- 1 tbsp EVOO
- 1/2 cup chopped frozen spinach, thawed
- Salt and pepper
In a pot on med high heat, add oil and sauteed onion, and garlic until onion is soft.
Add the spices/herbs, salt and pepper and sauteed for 1 min.
Add celery and carrot.
Pour in all the diced tomato, and 1 tbsp of tomato paste.
Add stock till desired consistency. Stir in sugar, bring to a boil.
Lower heat, let it simmer for 10 mins with lid on.
Start with thin layer of meat sauce on the bottom, then pasta sheet.
I use very little of the ‘watery’ juices. If that makes sense.
Layer of spinach (I used all), then layer of cheese.
Pushing it down making sure it is compact.
Noodle sheet, and repeat layers.
Sprinkle remaining mozzarella and parmesan cheese.
Tent with foil, and bake for 30 mins covered.
Remove foil, bake another 20 mins uncovered.
Let it sit for 10-15 mins before cutting into it. The time allows the layers to set.
Garnish with basil and serve!