This is a great way to sneak in some extra vegetables for picky eaters. Chop the vegetables into tiny cubes. They will basically melt into the sauce.
| Prep Time | 20 minutes |
| Cook Time | 80 minutes |
| Servings |
|
Ingredients
For the meat sauce:
- 300 gr gr minced beef
- 300 gr gr minced lamb
- 2 medium onions peeled and cubed
- 2 medium carrots peeled and cubed
- 1 medium aubergine peeled and cubed
- 1 zucchini cubed
- 2 garlic cloves finely chopped
- 1 tsp dried rosemary
- 2 dried bay leaves
- 500 gr canned tomatoes
- 1 jar (700gr) tomato passata
- 1 tbsp tomato paste
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
For the ricotta sauce:
- 600 gr ricotta
- 500 ml milk
- 50 gr Parmesan cheese grated
- 1/2 tsp garlic powder
- Salt and pepper to taste
Additional ingredients:
- 2 boxes lasagna sheets we used Barilla
- 50 gr Parmesan cheese grated
Ingredients
For the meat sauce:
For the ricotta sauce:
Additional ingredients:
|
|
Instructions
- In a dutch oven, over medium heat, add the olive oil and the onions. Cook until the onions are translucent. Add the vegetables and the garlic and season with salt and pepper. Once the vegetables have sweated down, add the meat and cook until well browned. Stir in the canned tomatoes, passata and tomato paste. Season with the dried rosemary, bay leaves, salt & pepper. Simmer on medium to low heat, covered, for 30-45 minutes, stirring occasionally.
- While the sauce is simmering, mix together all the ingredients for the ricotta sauce in a bowl. Whisk until you obtain a smooth silky mixture.
- Pre-heat the oven to 170 degrees Celsius.
- To assemble the lasagna, spread a ladle of meat sauce in the bottom of a baking dish. Arrange the lasagna sheets lengthwise over meat sauce. Spread a ladle of meat sauce on top of the sheets and then a ladle of the ricotta sauce. Repeat the last step for 3 more times. Sprinkle the top of the lasagna with the parmesan cheese.
- Bake in the pre-heated oven for 35-40 minutes or until golden brown on top.
- Let the lasagna rest for 10-15 minutes before serving.
