INGRIDIENTS
SERVES 6
. 1x200g packet riffled lasagna sheets
. 1 onion, chopped
. 2t (30ml) oil
. 500g lean beef mince
. 2t (10ml) garlic pepper seasoning
. 1t (5ml) beef stock powder
. 1 cup (250ml) fat reduced cream
. 2t (30ml) water
. 3 large ripe tomatoes, peeled and thinly sliced
. Green onion seasoning
. 1x400g creamy cheese pasta sauce
. 1/2 cup (125ml) fresh milk
. 1 1/2 t (7.5ml) sugar
. 1x250g smooth cottage cheese
. 1 egg
. 1/2 cup (125ml) grated pecorino or parmesan cheese
. 1t (15ml) olive oil or melted butter
. 1/2 cup (125ml) soft white breadcrumbs
METHOD
Preheat the oven to 180 degrees celcius.
Soak the lasagna sheets for 10-15 minutes in hot tap water. This dramatically improves the tenderness of the pasts and reduces the baking time of the lasagna to only 35 minutes.
Spread the sheets out on a clean dish cloth.
Brown the onion in the oil. Add the mince and stir-fry with a fork, pressing down to break any big lumps. Add garlic pepper seasoning and beef stock powder. Add cream and water. Simmer slowly for 10 minutes.
Slice the tomatoes and season with green onion seasoning. Pour the cheese pasts sauce into a medium bowl. Pour the milk into the empty pasts jar and shake well to get every bit out. Pour this mixture and sugar into the bowl, add cottage cheese and egg and beat to thin the sauce down.
Using a 30cm x 24cm oven proof dish, spread 1/4 of the cheese sauce mixture into the dish. Layer with pasta sheets, then a 1/3 of the mince mixture, one sliced tomato and another 1/4 of the cheese sauce. Repeat layering twice more and end with a layer of cheese sauce mixture.
Mix the grated cheese, olive oil or butter and fresh breadcrumbs and sprinkle over the top. Bake for 35 minutes until nicely browned. Serve with a green salad.
