Lasagna With Four Cheeses

Total Time: 2 hrs 15 mins Preparation Time: 45 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 12
• 500 g minced lean beef
• olive oil
• 1 large onion, diced
• 1 small green capsicum, diced
• 150 g mushrooms, chopped
• 1 carrot, grated
• 375 ml of ready made pasta sauce
• 2 teaspoons vegetable bouillon granules, diluted in cup water
• 3 teaspoons minced garlic
• 1 1/2 tablespoons dried basil
• 1 1/2 tablespoons dried oregano
• 1 tablespoon dried italian herb seasoning
• 750 g light ricotta cheese
• 2 eggs
• light mozzarella cheese
• grated vintage cheddar cheese
• shaved parmesan cheese
• lasagna sheet
• salt & pepper

Recipe

• 1 saute onions, capsicum, mushrooms and garlic in olive oil until translucent, add grated carrot and stir through until wilting.
• 2 brown mince in same pan and mix through.
• 3 add basil, oregano, italian herbs, stock and pasta sauce and simmer on low for 30 minutes stirring regularly. add more water if needed.
• 4 let mince mixture cool to room temperature.
• 5 empty ricotta into a large bowl and fold two eggs through the mixture.
• 6 lightly grease a large oven dish for lasagna.
• 7 spread a small amount of mince sauce over the bottom of oven dish.
• 8 in order layer the following:.
• 9 lasagna sheets.
• 10 mince (on top of lasagna sheets, covering all edges).
• 11 ricotta mix (spread evenly over mince).
• 12 mozzarella.
• 13 cheddar cheese.
• 14 parmesan.
• 15 repeat order until all used up. i usually get about four layers and always finish with the cheeses.
• 16 cover with foil and bake in a preheated oven on 200 degrees celcius for 40 minutes then reduce heat to 180 and cook for a further 10 minutes with foil on, then remove foil and cook for a further 10-15 mins until cooked. replace foil and let stand for 5 minutes before serving.