Lasagne (with a difference)

This lasagne is layered with ricotta cheese instead of a white sauce. Use a deep dish so that you can build layer upon layer.

Makes: 8 portions

Preparation time: 1 hour

Oven temperature: 200°C

Baking time: 1 hour

• 30 ml butter

• 30 ml olive oil

• 2 onions, finely chopped

• 3 celery stalks, finely chopped

• 3 carrots, coarsely grated

• 2 kg mince

• 250 ml milk

• 500 ml red wine

• 2 tins chopped tomatoes

• 1 tin tomato purée

• salt and black pepper to taste

• lasagne sheets

• 300 g (375 ml) mozzarella, grated


• 1 kg ricotta cheese, drained

• 2 egg yolks

• 200 ml parmesan, grated

• salt and black pepper to taste

• pinch of nutmeg

1 Heat the butter and olive oil in a large saucepan and fry the onion until soft. Add the celery and carrots, and stir-fry until the vegetables are tender.

2 Add the mince and stir-fry with a large fork until the meat has coloured. Add the milk and bring to the boil, then simmer until milk has evaporated. Add the red wine and simmer until evaporated.

3 Add the tomatoes in their juice and the purée, and season to taste. Bring to the boil and simmer uncovered for about an hour until thick and flavourful. Set aside.

4 Prepare the ricotta layer Beat together the ricotta, egg yolks, parmesan, salt and pepper, and a pinch of nutmeg. Preheat the oven.

5 Spread a thin layer of mince over the bottom of a greased baking dish. Top with a layer of lasagne sheets slightly overlapping, followed by another layer of mince. Repeat, ending with a layer of mince. Spoon over the ricotta mixture and bake for about an hour until golden brown. 

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April 2023

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