Quick lasagne
1 tbsp olive oil
600g beef mince
3 cups prepared tomato pasta sauce
2 tbsp fresh basil, chopped
Salt and freshly ground black pepper
1 cup ricotta cheese
1 cup low-fat yoghurt
1½ cups grated mozzarella
¼ cup grated parmesan cheese
2 eggs
2 tbsp fresh parsley, chopped
150g dried lasagne pasta
1. Preheat oven to 180°C. Heat oil in a large saucepan, add mince and brown for 5 minutes. Drain off any excess fat, then add pasta sauce and basil. Stir to combine, season with salt and pepper, then set aside.
2. In a bowl, combine ricotta, yoghurt, half the mozzarella, the parmesan, eggs, parsley, then season with salt and pepper.
3. Spread half of the meat sauce over the base of a lasagne baking dish. Arrange pasta lengthwise over sauce. Spread half the cheese filling over the pasta, then cover with remaining meat sauce.
4. Repeat layers of lasagne pasta and top with ricotta mixture. Sprinkle remaining mozzarella on top. Cover with foil. Bake for 40 minutes. Remove foil and bake for a further 20 minutes to brown.
Tip: If you let your lasagne stand for 10 minutes before cutting, the layers will stay together more easily and it won't be too hot and runny.
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