A modern take on the all-time classic beef lasagne, it uses ricotta cheese instead of a roux sauce which makes it a much quicker meal to prep for any day of the week!
- 1 pound (500g) lean ground beef
- 4 cups favourite pasta sauce (tomato and basil works well) , or canned diced tomato
- 6 uncooked, gluten-free lasagna sheets , oven-ready
- 15 ounces (425g) ricotta cheese
- 2 1/2 cups shredded mozzarella cheese , cheddar works well too
- 1/4 cup hot water
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Brown the beef over medium heat until cooked through. Crumble with a spoon as you go, and drain off any excess grease. Stir in pasta sauce
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Preheat oven to 375° F (190°C)
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Layer one-third of the sauce into a greased baking dish (11 x 7 inches works well). Place one layer of lasagna sheets on top, followed by half of the ricotta and half of the mozzarella
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Repeat the layers, topping with the remaining third of the meat sauce. Pour 1/4 cup of hot water gently around the baking dish's inside edges (this helps cook the pasta)
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Cover your dish tightly with 2 layers of heavy-duty foil. Bake for 45 minutes, then remove the foil and bake for a further 10 minutes until cheese is golden and bubbling
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Allow to stand for 10 minutes before serving with a simple side salad and ENJOY all the flavours!