- Prep Time:20 mins
- Cook Time:70 mins
Creamy Mozzarella, Ricotta & Beef Lasagne
This beautiful tower of pasta is really something to be admired. Layered with plenty of rich meat sauce and three types of cheeses, this lasagne will be sure to satisfy all your food cravings. By simply stirring some mixed vegetables into the meat, it’s easy to enjoy this indulgent lasagne knowing that there’s a few more vegetables inside.
Original recipe by Leggo's | 13.6.14
+1 1 Can (420g) Edgell Mixed Vegetables
- 800g extra lean beef mince
- 575g jar Leggo’s Pasta Bake – Creamy Tomato and Mozzarella
- 400g fresh ricotta, crumbled
- ¾ cup cream
- ¼ cup grated pecorino or Parmesan cheese
- ½ cup fresh basil leaves, chopped
- 375g packet fresh lasagne sheets
- 1 cup grated mozzarella cheese
Cook mince in a large pan until browned. Add ¾ jar of Leggo’s Pasta Bake, bring to the boil and remove from heat.
STIR THROUGH DRAINED MIXED VEGETABLES.
In a bowl, combine ricotta, cream, pecorino or Parmesan cheese and basil.
Spoon one tablespoon of the remaining Leggo’s Pasta Bake sauce over the base of a 33cm x 23cm deep lasagne dish. Top with a layer of lasagne sheets, half the beef mixture and another layer of lasagne sheets. Top with ricotta mixture and another layer of lasagne sheets. Finish by layering remaining beef mixture and a final layer of lasagne sheets.
Spoon remaining Leggo’s Pasta Bake sauce evenly over the top layer of lasagne sheets and sprinkle with mozzarella, cover with baking paper and foil and bake in a preheated oven at 180°C for 40 minutes. Remove cover and return to oven for a further 20 minutes until cheese is golden.
Dip your fresh lasagne sheets briefly in warm water before layering. This will soften the pasta resulting in a better texture. It will also make it easier to slice the sheets to size.
For a fluffy texture and a beautiful looking lasagne, use only half of the ricotta mixture when layering. Continue layering and dollop the remaining ricotta mixture on top before sprinkling with mozzarella.