Beef & Ricotta Lasagne
January 23, 2017
"From Recipe+ magazine September '16"
- Serving Size: 1 (403.2 g)
- Calories 595.6
- Total Fat - 20.7 g
- Saturated Fat - 9.2 g
- Cholesterol - 125.5 mg
- Sodium - 437.6 mg
- Total Carbohydrate - 50.9 g
- Dietary Fiber - 19 g
- Sugars - 6.5 g
- Protein - 52.1 g
- Calcium - 529.5 mg
- Iron - 8.6 mg
- Vitamin C - 15.8 mg
- Thiamin - 0.5 mg
Preheat oven to 200C/180C fan forced.
Heat a large frying pan over moderate heat.
Spray onion and garlic with oil and add to the pan and cook and stir for 3 minutes or until soft and then add mince, cook stirring to break up the lumps, for 5 minutes or until browned.
Add the water, crumbled stock cubes, tomatoes, beans, tomato paste and oregano and bring to the boil and then reduce heat, simmer, stirring occasionally for 30 minutes or until mixture thickens and then season to taste.
Meanwhile, whisk yoghurt, egg, ricotta and nutmeg in a bowl.
Combine cheddar cheese and parmesan in a bowl.
Grease a 2 litre (8 cup) ovenproof dish and line base with 2 lasagne sheets.
Spoon half the mince mixture over lasagne sheets in prepared dish and top with a third of the cheese mixture and repeat layers finishing with lasagne sheets.
Pour yoghurt mixture and level surface and then top with remaining cheese mixture and bake for 55 minutes or until bubbling and golden.
Stand for 5 minutes and then cut lasagne into pieces and serve with a salad.
Tips & Variations
- Cooking oil spray