This dish is the perfect weeknight staple for when you are wanting something that little bit more decadant, without the extra time in the kitchen. The whole family will be going in for seconds!

Ingredients:

  • 2 tablespoons olive oil.
  • 2 cloves of fresh garlic, grated or finely diced.
  • 1 large brown onion or 1/2 leek, finely diced.
  • 1 zucchini, finely diced.
  • 2 medium carrots, finely diced.
  • 500g beef mince.
  • 3 heaped tablespoons tomato paste.
  • 2 tins diced tomatoes.
  • 1/2 cup red wine (optional).
  • 1 tablespoon dried mixed Italian herbs (Can also use whatever have available and is to your liking)
  • 3 tablespoons ricotta cheese.
  • 6-8 lasagna sheets (I use fresh GF lasagna sheets).
  • Parmesan cheese, shaved.
  • Handful fresh basil, to serve.
  • Salt and pepper, to taste.

Method:

  1. In a large pot, heat olive oil over medium heat.
  2. Sauté garlic, onion/leek until soft and fragrant (about 5-7 minutes).
  3. Add zucchini and carrot, and cook until browned, stirring frequently.
  4. Add spices, salt and pepper.
  5. Add mince and cook until browned, stirring frequently.
  6. Add tinned tomatoes, red wine (is using) and tomato paste. Cook until sauce thickens and begins to boil. If you wish to thin your sauce, add some more liquid (water, stock or wine) or less if you prefer a thicker sauce.
  7. Once boiled, reduce the heat to medium-low.
  8. Fold through the ricotta cheese.
  9. Break your lasagna sheets in half and layer through the sauce. Ensure each sheet is covered by the sauce, and let them boil. If you are using dried lasagna sheets, they will need to cook a little longer than fresh ones.
  10. Add parmesan cheese to the top, and let it cook, melting through.
  11. Garnish with more parmesan and the fresh basil.
  12. Serve straight from the stove with a simple green salad.