Ricotta & Beef Lasagne

INGREDIENTS

1 pack 400g Delmaine Egg Lasagne

Meat Sauce:

1 tablespoon olive oil

1 onion, peeled and chopped

2 cloves garlic, crushed

500g prime beef mince

1 pottle 325g Delmaine Pomodoro or Tomato & Roast Garlic Sauce

250ml red wine or beef stock

1 teaspoon dried sweet basil

1 teaspoon dried thyme

Salt and pepper to taste

Cheese Sauce:

500g Ricotta cheese

250g sour cream

1 egg, lightly beaten

75g freshly grated Parmesan cheese

125g grated Mozzarella cheese

DIRECTIONS

Heat the oven to 190°C.

 Place oil in a large saucepan on medium heat and cook onions and garlic until onions are soft and glassy. Add mince and stir until browned.  Mix in tomato sauce, wine and seasonings. Cover and simmer for 30 minutes, stirring occasionally. Prepare cheese sauce by combining all ingredients, except Mozzarella. Grease an oblong 2.5 litre baking dish and line with a sheet of lasagne. Spread with half the meat sauce and dot with a quarter of the cheese sauce. Repeat the same layer structure again. Top with a third sheet of lasagne. Spread top with remaining cheese sauce and sprinkle with Mozzarella cheese. Bake for 35 - 40 minutes. Stand for 5 minutes and then cut into squares to serve.