Medium - 60 MIN
Lasagne bolognese with ricotta cheese
The products you need
Baked pasta
Lasagne
Ingredients for the sauce
Number of People
4
250
g of mince
250
ml of milk
200
g of beef sausages
1
large yellow onion, chopped
4
stalks of celery with leaves, finely chopped
3
garlic cloves, finely chopped
4
tablespoons of olive oil
4
bay leaves
6
large tomatoes, peeled and crushed
2
large carrots, grated and finely chopped
2
tablespoons of tomato paste
1
teaspoon of sugar
350
g of cooked tomato sauce
2
teaspoons of dried Provençal herbs
Salt and pepper to taste
1
teaspoon of paprika
330
ml of water
Ingredients for the ricotta cream
Number of People
4
400
g of ricotta
2
eggs
8
basil leaves, chopped
1
teaspoon of ground nutmeg
Salt to taste
5
tablespoons of double cream
100
g of grated Parmesan cheese
Ingredients for assembly
Number of People
4
Olive oil
150
g of grated Parmesan cheese
Preparing the Bolognese sauce
1
In a large bowl, mix together the mince and sausage meat.
2
In a large frying pan over medium heat, add the olive oil, onion, celery, garlic, salt and bay leaves and cook for 10 minutes.
3
Add the meat to the frying pan. Cook for 3 minutes, stirring well with a wooden spoon to break up the meat.
4
Add the tomato purée, cover the pan and leave the sauce to simmer for 10 minutes, stirring occasionally. Add the carrots, tomato paste, sugar, pepper, Provençal herbs and water and blend until smooth. Cover and simmer over a low heat for 15 to 20 minutes.
5
Add the cooked tomato sauce to the mixture and simmer for a further 10 minutes.
6
Remove the bay leaves when the sauce has finished cooking, then add the finely chopped celery leaves. Set the sauce aside.
Preparing the ricotta cream
1
In a bowl, add the ricotta cheese and mix well with a fork until creamy. Add the double cream and continue mixing until well incorporated.
2
Add the eggs, salt and ground nutmeg and mix for 5 minutes.
3
Add the chopped basil and Parmesan to the ricotta and mix again until smooth.
Assembling the lasagne
1
Brush both sides of the lasagne sheets one by one with olive oil and place in a large, deep dish.
2
Pour the boiling water over the lasagne sheets and set aside for 4 minutes.
3
In a deep rectangular casserole dish (22 x 34 x 5.5 cm), spread a first layer of the Bolognese sauce and olive oil.
4
Continue to layer until the dish is full, in the following order: lasagne sheets, Bolognese sauce, ricotta cream.
5
Sprinkle the grated Parmesan onto the top layer of Bolognese sauce.
6
Place the lasagne with Bolognese sauce in an oven preheated to 180°C and bake for 30 minutes at 150°C.
7
Remove the lasagne from the oven and leave to cool for 1 hour. Return the lasagne to the oven and brown the cheese at 200°C for 10 minutes.
