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Ingredientes
- 1 x Garlic cloves, minced finely, up to 2
- 1 x Onion, minced
- 2 Tbsp. Extra virgin olive oil
- 500 gm Chopped beef, (1lb)
- 1 x 350 gram jar Classic Italian Sauce with, (11oz) Mushrooms
- 75 gm Tomato puree, (3oz)
- 175 ml Water, (6 fl ounce)
- 1/2 tsp Dry oregano
- 1/4 tsp Dry basil
- 50 gm Provolone cheese, grated (2oz)
- 250 gm Ricotta cheese, crumbled (8oz)
- 125 gm Mozzarella cheese, grated (4oz)
- 25 gm Parmesan cheese, grated (1oz) Salt and pepper
- 250 gm No pre-cook lasagne verdi, (8oz)
Direcciones
- 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 min.
- 4. Add in the meat and cook for 5 min till brown all over.
- 5. Add in the sauce, tomato puree, water, oregano and basil.
- 6. Cover and simmer for 10 min.
- 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 min.
- 14. Remove the foil and continue baking for a further 10 min.
- 15. Leave to stand for 5 min before serving.
- 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 419g | |
| Recipe makes 4 servings | |
| Calories 593 | |
| Calories from Fat 274 | 46% |
| Total Fat 30.69g | 38% |
| Saturated Fat 14.1g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 160mg | 53% |
| Sodium 3085mg | 129% |
| Potassium 976mg | 28% |
| Total Carbs 14.13g | 4% |
| Dietary Fiber 0.8g | 3% |
| Sugars 3.07g | 2% |
| Protein 63.9g | 102% |
