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|1 tbsp||Olive oil|
|600 g||Beef mince|
|3 cups||Tomato pasta sauce|
|2 tbsp||Fresh basil|
|1 to taste||Salt & freshly ground pepper|
|1 cup||Ricotta cheese|
|1 cup||Low fat yoghurt|
|1½ cups||Mozzarella cheese|
|2 tbsp||Fresh parsley|
|150 g||Dried lasagne pasta|
- Preheat oven to 180 degC. Heat oil in a large saucepan, add mince and brown for 5 minutes. Drain off any excess fat, then add pasta sauce and basil. Stir to combine, season with salt and pepper, then set aside.
- In a bowl, combine ricotta, yoghurt, half the mozzarella, the parmesan, eggs, parsley, then season with salt and pepper.
- Spread half of the meat sauce over the base of a lasagne baking dish. Arrange pasta lengthwise over sauce. Spread half the cheese filling over the pasta, then cover with remaining meat sauce.
- Repeat layers of lasagne pasta and top with ricotta mixture. Sprinkle remaining mozzarella on top. Cover with foil. Bake for 40 minutes. Remove foil and bake for a further 20 minutes to brown.
Tip: If you let your lasagne stand for 10 minutes before cutting, the layers will stay together more easily and it won't be too hot and runny.