| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Italian |
Sainsbury1, Sainsbury’s |
4 |
servings |
INGREDIENTS
| 1 |
|
Garlic cloves; chopped finely, up |
|
|
; to 2 |
| 1 |
|
Onion; chopped |
| 2 |
tb |
Olive oil |
| 500 |
g |
Minced beef; (1lb) |
| 1 |
|
350 gram jar Classic Italian Sauce with; (11oz) |
|
|
; Mushrooms |
| 75 |
g |
Tomato puree; (3oz) |
| 175 |
ml |
Water; (6 fl oz) |
| 1/2 |
ts |
Dried oregano |
| 1/4 |
ts |
Dried basil |
| 50 |
g |
Provolone cheese; grated (2oz) |
| 250 |
g |
Ricotta cheese; crumbled (8oz) |
| 125 |
g |
Mozzarella cheese; grated (4oz) |
| 25 |
g |
Parmesan cheese; grated (1oz) |
|
|
Salt and pepper |
| 250 |
g |
No pre-cook lasagne verdi; (8oz) |
INSTRUCTIONS
1. Preheat the oven to Gas Mark 4/180 °C/350 °F.
2. Grease a 28 x 23cm (11x9in) ovenproof dish.
3. In a large saucepan fry the garlic and onion in the oil for 5
minutes.
4. Add the meat and cook for 5 minutes until brown all over.
5. Add the sauce, tomato puree, water, oregano and basil.
6. Cover and simmer for 10 minutes.
7. Taste and adjust the seasoning.
8. Pour a third of the meat sauce into the ovenproof dish.
9. sprinkle with half the provolone and then cover with a layer of
lasagne.
10. Spread half the ricotta and mozarella cheese over the lasagne.
11. Repeat the layers, ending with the meat sauce.
12. Sprinkle with parmesan cheese and cover with foil.
13. Bake the lasagne in the oven for 50 minutes.
14. Remove the foil and continue baking for a further 10 minutes.
15. Leave to stand for 5 minutes before serving.
Converted by MC_Buster.
NOTES : This recipe doubles easily and is perfect for entertaining
large crowds as part of a buffet. If you can''t find provolene
cheese, use extra mozzarella instead.
Converted by MM_Buster v2.0l.
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