
Measures
1 ml 2 ml 5 ml 15 ml 60 ml 80 ml 125 ml 170 ml 190 ml 250 ml 500 ml 1 litre	1/4 teaspoon 1/2 teaspoon 1 teaspoon 1 tablespoon 1/4 cup 1/3 cup 1/2 cup 2/3 cup 3/4 cup 1 cup 2 cups 4 cups

Lasagne Pronto

Submitted by: sydneybubhub on 08/04/2009

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This recipe is a family favourite and one that's easy to get the vegies into the kids.

Ingredients

600g beef mince
1 tbspn olive oil
1 small onion, finely chopped
1 small carrot, finely chopped
2 sticks celery, finely chopped
125ml white wine
700g bottle tomato passata
125ml water
2 tsp dried oregano or basil
1 cup grated Parmesan cheese
300ml carton thickened cream

To Assemble:
6 sheets fresh lasagne sheets (or 9 dried)
half a cup of Parmesan cheese
30g soft butter
extra grated Parmesan

Instructions

1. Heat a large, deep-sided frypan and ensure it is hot. Crumble in half of the mince. Cook the mince, breaking up any lumps with a fork and let the liquid evaporate. Remove the first batch, reheat pan and cook remaining beef mince and then remove.

2. Add oil, onion, carrot and celery to frypan, cook over a medium to low heat until onion is just soft. Return the beef mince to the frypan, add the wine and cook until all of the wine has been absorbed. Add the tomato passata, water, herbs and season with salt, pepper and a small pinch of sugar. Bring to the boil, reduce heat to low, partly cover and simmer for 30 to 40 minutes. Add a little water to sauce if needed as it cooks.

3. To assemble lasagne: Preheat over to moderate 180 degrees Celsius. Use a deep, rectangular ovenproof dish (approx 31cms x 23cms) to layer meat sauce with the pasta sheets in the baking dish, sprinkling a little Parmesan over the meat sauce as you layer it. Finish with a layer of meat sauce and then pour the cream over the top, sprinkle with the remaining Parmesan and a few teaspoons of butter. Bake covered for 20 minutes and then uncovered for a further 20 minutes or until thoroughly hot. Remove from oven and stand for 10 minutes before serving. Sprinkle with extra Parmesan to serve.