Lasagne Bolognese & Basil Pesto Ricotta
You can consider it an update to the old-school lasagne recipe with an easier method and so much more flavor. This is a great make-ahead dinner to serve to your family on Christmas.
- Regina lasagne sheets
- 0.5 kilograms Beef (Minced)
- 4 tablespoons Regina tomato paste
- 0.25 cups Boiling water
- 4 cups Ricotta cheese
- 4 tablespoons Basil pesto
- 0.25 cups Parmesan/mozzarella cheese (Grated)
- Pepper and salt (Ground)
- Onion and garlic (Minced)
- All-purpose flour, butter & milk for the white sauce
In a saucepan, add the minced beef, onion, garlic, ground pepper, and salt. Once cooked, add the tomato paste and the boiling water. Stir for 10 minutes.
In a saucepan over medium heat, melt butter, add flour and whisk until smooth. Gradually add milk, whisking continuously until thick. Turn off the heat and add parmesan and ricotta cheese, basil pesto, salt and pepper.
Once cooked, add a layer of lasagne sheets in a greased oven tray topped with a good amount of the sauce.
Add another layer of lasagne, but topped with the minced beef this time.
Repeat the layers and add the remaining sauce and mozzarella cheese at the top of your tray.
Preheat your oven, cover the tray and cook the lasagne for 30 minutes.
Uncover and cook for 10 minutes or until bubbly and golden on top. Allow to stand for 10-15 minutes.
Don’t forget to garnish your mouth-watering lasagne with fresh basil leaves to look yummy!