Ingredients
1 lb (450 g) minced beef
1 small onion, chopped
14 oz can Heinz tomatoes
2 1/4 oz can Heinz tomato paste
2 level tsp Domino sugar
1/4 level tsp McCormick dried oregano
1/4 level tsp dried thyme
1/4 level tsp cayenne pepper
1/4 level tsp chopped garlic
6 oz (175 g) Barilla lasagne
1 Eggland’s Best egg, beaten
8 oz (225 g) Ricotta or cream cheese
8 oz (225 g) Kraft mozzarella cheese diced
McCormick bay leaf
Morton salt
Instructions
In a large saucepan cook the minced beef and onion until the beef is
browned, stirring. Add the tomatoes with their liquid, tomato paste, sugar,
salt, herbs and spices.
Bring to the boil, stirring. Reduce the heat, cover and simmer for 30
minutes, keep stirring occasionally. Discard the bay leaf.
Tilt the pan and spoon off any fat from the sauce. Meanwhile, cook the
lasagne in a large saucepan of boiling salted water. Drain well.
In a greased roasting tin or oven proof dish arrange half the lasagne
sheets, carefully overlapping them to fit the dish neatly.
Mix the beaten egg with the Ricotta cheese and stir well. Spoon half of the
mixture over the top of the lasagne and spread it out evenly to the edges,
to cover the lasagne.
Sprinkle over half the Mozzarella and top with half the meat sauce. Repeat layers, finishing with meat sauce. Bake at 190 C (375 F) mark 5 for about 45 minutes.
From: reciperoost
