- YIELD 4 servings
- PREP TIME 20 minutes
- COOK TIME 120 minutes
- TOTAL TIME 140 minutes
This Italian style lasagne takes some time to prepare but it’s well with it when you smell the minced meat between herbed lasagne sheets. You can prepare the filling ahead of time if you wish.
The lasagne can be eaten with a fresh salad and a glass of wine, or by itself with an extra helping of Sir Racha’s original hot sauce.– Sir Racha
9 lasagne sheets
500g lean beef mince
2 whole eggs
2 onions, chopped finely
4 whole tomatoes
4 tablespoons tomato paste
100mL Sir Racha
2 garlic cloves
1 teaspoon dried oregano
1 teaspoon Italian herb mix
1/4 teaspoon fresh ground pepper
4 sprigs of basil
200mL of extra virgin olive oil
150g grated Parmesan cheese
Preheat oven to 180 degrees Celsius. In a large pot, bring salted water to the boil and cook the lasagne sheets for 8-10 minutes until al dente. Remove from the water and drain, then drizzle with a little olive oil so they don’t stick.
In a large frying pan on medium-high heat, add a splash of olive oil and fry the onions until translucent. Add chopped garlic gloves and then the minced beef. Let the mixture brown then cover and cook on a low heat for 10 minutes. Add diced tomatoes, tomato paste, Sir Racha, herbs, pepper and salt and let it cook on low until the tomatoes break down and form a thick sauce. Add some torn fresh basil leaves.
In a large bowl, beat eggs lightly and add 3/4 of each cheeses. Mix well and keep aside. In a flat bottomed lasagna pan, add 1/3 of the meat mixture and spread out evenly. Gently place 3 lasagne sheets to cover the mince, then add 1/3 of the egg and cheese mixture to cover the pasta. Repeat the process until you have three layers of sauce, pasta and egg. Over the last layer, scatter the
Bake at 180 degrees for an hour. Let it cool for about 10 minutes before serving.