Four Cheese Lasagne

Name: Four Cheese Lasagne
Prep time: 45 min
Cook time: 60 min
Total time: 105 min
Ingredients: 3 tbsp olive oil; 2 large onions (chopped); 4 cloves garlic (minced); 450 grams minced beef (lean); 1 jar spaghetti sauce (preferably with mushrooms); 1 tin chopped tomatoes; 2 sprigs fresh thyme; 1 tsp oregano; 1 tbsp basil; 1 tsp sugar; salt; black pepper (freshly ground); 225 grams lasagne sheets (cooked); 225 grams mozzarella cheese (grated); 225 grams cheddar cheese (extra mature; grated); 400 grams ricotta cheese; 115 grams parmesan (grated)

Easy

Serves:

Prepare yourself for a delightful culinary experience with this irresistible recipe for Four Cheese Lasagne. This classic Italian dish is certain to please even the most discerning palate, as it combines layers of tender lasagne sheets with a rich and creamy blend of four cheeses. Indulge in the harmonious flavours created by the combination of velvety mozzarella, sharp Parmesan, creamy ricotta, and tangy Cheddar. Whether you're seeking a comforting meal for a cosy night in or hosting a gathering with loved ones, this Four Cheese Lasagne is the perfect choice. Brace yourself for a cheesy sensation that will warm your heart and satisfy your cravings. Get ready to dive into a world of culinary delight and let the flavours tantalise your taste buds

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Ingredients
Method

3 tbsp olive oil
2 large onions chopped
4 cloves garlic minced
450 grams minced beef lean
1 jar spaghetti sauce preferably with mushrooms
1 tin chopped tomatoes
2 sprigs fresh thyme
1 tsp oregano
1 tbsp basil
1 tsp sugar
salt
black pepper freshly ground
225 grams lasagne sheets cooked
225 grams mozzarella cheese grated
225 grams cheddar cheese extra mature; grated
400 grams ricotta cheese
115 grams parmesan grated

Heat the oil in a deep frying pan, adding the onions and garlic and cook until lightly browned. Remove from the pan
Add the beef and fry until it loses its pink colour
Return the onions and garlic to the pan, add the spaghetti sauce and canned tomatoes, and simmer for 15 minutes
Add sugar (to reduce the acidity of the tomatoes), herbs, salt, and pepper, adjusting to taste, and simmer for 30 minutes
Pre-heat the oven to 190°C (375°F)
Drizzle some sauce over the bottom of a shallow rectangular baking dish
Layer lasagne sheets on top of the sauce, then sprinkle some mozzarella, cheddar, and ricotta over them
Repeat the layering process with another layer of noodles, sauce, mozzarella, cheddar, and ricotta
Finish with a layer of noodles and sauce
Sprinkle the Parmesan evenly over the top and bake for 20 minutes or until hot and bubbling

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Ingredients

3 tbsp olive oil
2 large onions chopped
4 cloves garlic minced
450 grams minced beef lean
1 jar spaghetti sauce preferably with mushrooms
1 tin chopped tomatoes
2 sprigs fresh thyme
1 tsp oregano
1 tbsp basil
1 tsp sugar
salt
black pepper freshly ground
225 grams lasagne sheets cooked
225 grams mozzarella cheese grated
225 grams cheddar cheese extra mature; grated
400 grams ricotta cheese
115 grams parmesan grated

Method

Heat the oil in a deep frying pan, adding the onions and garlic and cook until lightly browned. Remove from the pan
Add the beef and fry until it loses its pink colour
Return the onions and garlic to the pan, add the spaghetti sauce and canned tomatoes, and simmer for 15 minutes
Add sugar (to reduce the acidity of the tomatoes), herbs, salt, and pepper, adjusting to taste, and simmer for 30 minutes
Pre-heat the oven to 190°C (375°F)
Drizzle some sauce over the bottom of a shallow rectangular baking dish
Layer lasagne sheets on top of the sauce, then sprinkle some mozzarella, cheddar, and ricotta over them
Repeat the layering process with another layer of noodles, sauce, mozzarella, cheddar, and ricotta
Finish with a layer of noodles and sauce
Sprinkle the Parmesan evenly over the top and bake for 20 minutes or until hot and bubbling