Oh how I love a good lasagna. Sooooo good. In making this one I have also learned that if you have some ricotta left over (which you won’t based on the qty below) and you mix it with the left over bolognese thats about the same level of delicious. We usually eat the left over for dinner the night we make the lasagna and eat the actual lasagna reheated in the days following.
- 1 tub of coles or woolies full fat ricotta
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 2 tablespoons finely chopped red capsicum
- 1 packet of basil leaves
- 600g Sliced chicken loaf.
- 1 kg beef mince
- 800g tinned tomatoes
- 2 medium onions chopped
- 4 rashers streaky bacon chopped
- 2 small carrots finely chopped
- 2 celery sticks finely chopped
- 2 tablespoons crushed garlic
- 1 teaspoon dried oregano
- 2 fresh bay leaves
- 2 tablespoons tomato paste
- 1 tablespoon beef stock powder
- 1 red chilli, deseeded and finely chopped
Either Parmesan or Mozarella to top it off before baking.
In a huge pan; Brown the onion in some olive oil, as it starts to soften add the carrots celery and bacon and let them soften a bit. Add the mince and brown that off nicely.
Then throw everything else and let it simmer for as long as you need to create a thick delicious bolognese sauce.
While that’s simmering away, prep all the ricotta additives and mix through the tub of ricotta.
Once the bolognese looks good, get your baking dish, put a layer of chicken on the bottom, then cover that with a thin layer of the ricotta mixture, then cover that with a thick layer of bolognese.
You should get three layers of that combination out of the mixture and have some bolognese left over.
Top the lasagne with some parmesan or mozarella cheese.
Bake at 200 degrees for 30-40 minutes or until it looks amazing.