Ingredients
2 tbsp olive oil
1 onion
diced
500g minced beef
4 cloves garlic
crushed
1 tbsp Italian herbs
½ tsp salt
½ tsp pepper
freshly ground
1 tin (410g) crushed tomatoes
1 bottle (690g) passata
Italian cooking sauce
3 cups (750ml) water
8 dried lasagne sheets
broken into pieces
250g cottage cheese
250g shredded mozarella
basil leaves
to garnish
parmesan cheese
grated (to serve)
Equipment
- 1 large frying pan
- 1 wooden spoon
Instructions
- In a large frying pan, heat olive oil over a medium heat and fry onions until translucent.
- Add minced beef to the pan and break up well with a wooden spoon until browned.
- Add garlic, herbs, salt and pepper, crushed tomatoes, passata and water. Stir well and bring to the boil. Add lasagne and stir well, cover and cook over a medium heat for 20 minutes, stirring every few minutes to ensure that the lasagne does not stick together.
- Spoon cottage cheese into the pan and gently stir. Heap piles of mozarella on top of the mixture, cover and remove from heat. Leave to sit for 5 minutes or until melted. Top with fresh basil leaves and serve with grated parmesan cheese.
Notes
Tip
The lasagne sheets really want to stick together in this recipe. Makes sure that you keep an eye while they are cooking and seperate them with a spoon.
Variation
You can use pork and veal mince instead of beef mince for authentic Italian flavours.
