Comfort food, it’s called in America. A recipe that can be prepared before and frozen for a later date. All you will need to do is let the dish defrost at room temperature, pop it into the oven when thawed and voila, dinner is ready.
Prep time: 20 minutes
Cooking time: 1hour
Ready in: 1hr 20 minutes
? 500g minced beef
? 4 cups tomato-basil pasta sauce
? Lasagna sheets, slightly boiled (al dente)
? 450g ricotta cheese
? 250g mozzarella cheese, shredded
? ¼ cup hot water
Heat a cooking pan and cook the minced beef over medium heat, stirring continually until the meat crumbles and is cooked through and has no lumps, then stir in the pasta sauce.
Spread one-third of the meat sauce in a lightly greased baking dish (11x7), layer with lasagna sheets, followed by a thin layer of ricotta cheese, then mozzarella cheese. Repeat the procedure; lasagna sheet, ricotta cheese, mozzarella cheese and finally lasagna sheets.
Slowly and carefully pour the water on the sides of the dish (make sure no water pours on the layered meat)
Cover baking tin tightly with two layers of heavy duty foil paper.
Bake at 3750 for 30/45 minutes. Uncover and bake for a further 5 minutes. Once baked, remove from the oven and let stand for 5-10 minutes before serving.
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