Beef and Ricotta Lasagne
Method
Step 1
Prep: Preheat the oven to 200°C (180°C fan).
Step 2
Heat the oil in a large frying pan on a medium-high heat. Add the beef mince and break it up with a wooden spoon. Season generously to taste and cook, stirring occasionally, until browned all over. Set aside.
Step 3
Put the ricotta into a mixing bowl, season with salt and pepper and stir to loosen a little.
Step 4
Pour half of a jar of Ballymaloe 100 Recipe Sauce into a 20cm square baking dish, spreading it out to cover the base. Put a single layer of lasagne sheets on top. Add one third of the ricotta, spreading it out with the back of a spoon to cover the lasagne sheets. Using a slotted spoon, add one third of the browned mince, then pour over another half-jar of Ballymaloe 100 Recipe Sauce, spreading it out to cover the beef.
Step 5
Place another layer of lasagne sheets on top and repeat the layers. Add a final layer of lasagne sheets on top and spread some remaining sauce on top. Sprinkle over the grated mozzarella.
Step 6
Put the baking tin on a baking tray and bake in the preheated oven for 45–50 minutes, until the cheese on top has melted and the lasagne is bubbling around the edges. Check after 30 minutes and if it looks like the top is browning too much, cover it loosely with foil.
Chef's Tips
Allow to stand for 10 minutes before serving. Cut into six squares and serve warm with some fresh green salad on the side.
Serving Suggestions & Notes
Boost your veggies: Add some grated courgette and carrots to the pan after browning the mince, pour in the Ballymaloe 100 Recipe Sauce and let it simmer for 10 minutes to boost your veg intake.