This is not, by any means, an authentic lasagne recipe but it has all the important components – rich, meaty layers, cheese sauce and pasta sheets – without all the washing up. Make sure to get fresh lasagna for this as the dried ones won’t cook properly.
3.5 oz chorizo sausage, chopped
1-2 tbsp olive oil
1.2 lbs beef mince
1 carrot, peeled and grated
1 onion, peeled and finely chopped
2 garlic cloves, minced
2 tbsp tomato purée
2 x 14 oz tins chopped tomatoes
1/3 cup red wine
2 tsp dried oregano
9 oz pack fresh lasagne sheets
2 balls mozzarella, thinly sliced
Sea salt and ground black pepper
A good handful fresh basil leaves, roughly torn
For the cheese sauce:
2 x 8 oz tubs ricotta
1/2 cup cheddar cheese, finely grated
1/2 cup Parmesan cheese, finely grated
1/2 cup milk
Ground black pepper
100g chorizo sausage, chopped
1-2 tbsp olive oil
500g beef mince
1 carrot, peeled and grated
1 onion, peeled and finely chopped
2 garlic cloves, minced
2 tbsp tomato purée
2 x 400g tins chopped tomatoes
75ml red wine
2 tsp dried oregano
250g pack fresh lasagne sheets
2 balls mozzarella, thinly sliced
Sea salt and ground black pepper
A good handful fresh basil leaves, roughly torn
For the cheese sauce:
2 x 250g tubs ricotta
50g cheddar cheese, finely grated
50g Parmesan cheese, finely grated
100ml milk
Ground black pepper
Large casserole dish or pan
Grater
Medium mixing bowl