Less mess, less time, same amazing flavour!
Drizzle of extra virgin olive oil
1 onion ~ diced
4 garlic cloves (crushed and finely chopped)
500g (roughly) grass-fed beef mince
1 700g jar passata sauce (I use 'Mutti' brand as it has no preservatives)
Mushrooms - diced (quantity and type of choice)
1 carrot - diced
1 cup ricotta cheese
1/3 cup parmesan cheese
Salt and pepper to taste
1 handful fresh basil
Heat the oil in a large saucepan to moderate-high heat. Add the onions, stirring until soft. Add the garlic, stir for 1-2minutes, until fragrant.
Add the mince and stir/break up with a wooden spoon until brown.
Stir through the diced carrots and mushrooms for 2-3min.
Add the Passata sauce and let simmer for 10min.
Break the lasagna sheets into roughly 3cm squares and place into the sauce. Do this by placing them directly into the sauce, leaving one end sticking above the sauce, aiming to keep them separate to avoid the sheets sticking together. Ensure the heat is on low and place the lid on to cook.
Whilst the pasta is cooking, in a small bowl combine the ricotta and parmesan cheese. Mix until combined.
Once the sheets have become tender (around 20-30min) and started to sink into the sauce, stir the pasta through the sauce. Add half the fresh basil and season with salt and pepper. Stir.
Dollop the ricotta/parmesan mix over the pasta sauce.
Serve with the remaining fresh basil, and salt and pepper.