BEEF AND RICOTTA LASAGNA
Serves: 4 people
Ingredients
2 1/2 cup flour
4 eggs
500g beef mince
2 carrots
2 zucchinis
1 eggplant
1 brown onion
2 garlic cloves
2 tbsp dried Italian herbs
1 tin tomatoes
350g tomato passata
1k fresh ricotta
600ml thickened cream
1 cup grated parmesan
1 mozzarella ball, sliced
Method
1 - To make the lasagne dough add the flour and eggs to your mixer and allow to combine
using the dough tool attachment on a medium speed. Once combined pour the
mixture onto a lightly floured surface and knead until its smooth and elastic (add
more dough as you go if you need to). Place back in the bowl and cover with a tea
towel.
2 - Meanwhile, preheat your oven to 180c and line a baking tray with baking paper. Chop
the carrots, zucchini, eggplant and onion and place on the baking trap, drizzle with
olive oil and roast for 35min. Once cooked remove from the oven and allow to cool.
3 - ln the blender add the tinned tomatoes, the roasted veggies and garlic cloves, drizzle
with salt and pepper and blitz until smooth and sauce has formed.
4 - ln a large fry pan sauté the pork mince until just browned, add the tomato veggie
sauce as well as the passata and dried Italian herbs.
5 - Add the ricotta, thickened cream, and parmesan to the food processor and blitz until
smooth and well combined.
6 - Flour your bench top again and cut the dough into 6 pieces, leave one on the bench
and cover the rest with a towel. With your hands, flatten and shape one piece of
dough into a 1/2-inch-thick rectangle. Dust it lightly with flour and pass it through the
widest setting on the pasta machine. Fold it in thirds, like a letter, and pass it through
the widest setting again. Repeat this folding and rolling step 10 to 12 times, dusting
the dough with flour if it becomes sticky.
7 - Without folding the dough, pass it through the next setting on the pasta machine. Keep
reducing the space between the rollers after each pass, lightly dusting the pasta with flour
on both sides each time, until the pasta is about 1/16 inch thick and 3 inches wide. Lay the
rolled-out dough on a tea towel. Roll out the remaining dough in the same way and keep
laying them on tea towels on your bench
8 - Now to assemble the pasta. Pour some sauce on the bottom of the baking dish and lay
your two-three sheets of pasta (depending on the size of your dish. Top with the meat
sauce and then the ricotta mix. Repeat these steps until you get to the top and there is
lasagne sheets. Top with remaining ricotta mix and sliced mozzarella. Bake for 35 min or
until golden on top.