Lasagna
Over a year ago
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Ingredients
- 800 g Minced beef
- 300 g Mozzarella cheese
- 5 cloves Garlic. finely chopped
- 1 pack Lasagna Sheets
- 7 Rashers of bacon. cut into small pieces
- 1 Onion chopped
- 3 tbsp. Olive oil
- 800 ml Tomato puree
- 0.5 tsp. Oregano
- to taste Salt and black pepper
Accompaniment
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Description
Great variation lasagna recipe without the hassle of a Bechamel sauce
Method
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1
1. Saute the onion and crushed garlic on the oil.
2. Add the bacon, then the minced beef.
3. Once the meat is brown add the tomato puree, stir evenly add the salt and black pepper. Leave to simmer for around 30 minutes stirring occasionally.
4. Cook the pasta in boiling water until 'al dente', drain and lay the lasagna sheets out individually on a clean tea towel.
5. Add the oregano to the ragu and stir.
6. Add a thin layer of ragu to the bottom of the oven proof dish, then a layer of sliced mozzarella, then a layer of Lasagna. Continue this layering, until the top layer is cheese.
7. Cover the dish with silver foil, place in a pre-heated oven on a middle shelf at 180C, for around 45 minutes, then remove the silver foil and leave in the oven for a further 5 minutes.
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