The Batch Lady lazy lasagne recipe with ricotta - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food The Batch Lady lazy lasagne By You Magazine - February 16, 2020 For an even simpler method, replace the sauce ingredients with two 600g jars of shop-bought sauce. Danielle Wood SERVES 4-6 PREP 15 MINUTES COOK 65 MINUTES olive oil 115g chopped onions, frozen or fresh 1 tsp chopped garlic, frozen or fresh 500g minced beef 70g grated carrot or frozen chopped mushrooms (optional) 6 dried lasagne sheets 3 large mozzarella balls, shredded 2 x 250g tubs ricotta cheese FOR THE SAUCE 500g carton passata 2 tbsp tomato purée 2 x 400g cans chopped tomatoes 3 tsp dried oregano 1. Heat a splash of oil in a large pan over a medium heat, then add the onions and garlic and cook for 1 minute, stirring continuously. Add the beef, breaking up any chunks with a wooden spoon, and cook, stirring occasionally, until browned. While the beef is browning, make the mozzarella-stuffed meatballs. 2. Add the carrot or mushrooms, passata, tomato purée, chopped tomatoes and oregano. Stir to combine then leave to cook over a medium-high heat until thickened. 3. While the sauce is thickening, make the cheese layer. Put the mozzarella and ricotta in a large bowl and stir well to combine. 4. To assemble the lasagne, place 240ml of the meat mixture in the base of your dish, topping with two of the dried lasagne sheets. Spread a thin layer of the cheese mixture over the top of the pasta, then repeat until you reach the top of the dish, finishing with the cheese layer. TO COOK Place in a preheated oven at 190C/170C fan/gas 5 for 45 minutes, until golden brown and bubbling. TO FREEZE After assembling, set aside to cool, then cover the dish with a plastic lid or a layer of clingfilm followed by a layer of foil. Label and transfer to the freezer for up to three months. TO COOK FROM FROZEN Defrost overnight in the fridge then cook as above. To cook straight from frozen, use the same oven temperature but increase the cooking time to 1 1/4-1 1/2 hours. Ensure the dish is piping hot before serving. Buy the Batch Lady’ s time-saving book with a 20 per cent discount The Batch Lady: Shop Once. Cook Once. Eat Well All Week by Suzanne Mulholland will be published by HQ on 5 March, price £20. To order a copy for £16 with free p&p until 5 April go to mailshop.co.uk or call 01603 648155. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved