Lasagna
Melissa Hills
28 October 2022
What to put on label:
In the Notes section:
- Bake, covered, for 45 minutes at 180 degrees once defrosted; remove foil and bake for an additional 10-15 minutes if needed.
- Serve with salad or vegetables or garlic bread. (These can either be supplied by yourself or the recipient can use what they have)
- Serving size: Choose from below, depending what size foil dish you used.
This will make enough to fill two large family-sized foil tin (serves 6); or 4 medium foil tins (serves 3-4 each); or 6 small individual-sized foil tins (serves about 1-2 each).
Recipe adapted from About A Mom.
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Ingredients
Adjust Servings
| 1.4kg mince | |
| 2 jars pasta sauce | |
| 1 jar passata | |
| 1 onion, chopped | |
| 1 tsp salt | |
| 0.5 tsp garlic powder | |
| 1 tsp basil | |
| 15 lasagna sheets, 2 packets should be enough | |
| 2 containers ricotta cheese | |
| 1 cup grated cheese | |
| 1 tsp parsley flakes | |
| 5 cups grated cheese, for top |
Directions
1.
In a large saucepan or pot, combine mince, onion, salt and garlic powder. Cook on medium-high heat until browned, crumbled and cooked through. Drain off any excess fat.
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2.
Add pasta sauce, passata, and basil. Stir to combine. Simmer for 15 minutes, stirring occasionally. Remove from heat and allow to cool.
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3.
Meanwhile, in a medium size bowl combine the ricotta, Parmesan cheese, and parsley. Stir to combine.
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4.
Lightly spray pans with cooking spray. For each pan of lasagna, spread a little sauce into the bottom of each pan. Top with a layer of 2 lasagna noodles. Spoon more sauce over the noodles. Top with dollops of the ricotta cheese mixture. Sprinkle with grated cheese. Repeat.
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