- 2 cups plain flour
- 3 eggs
- 1 generous pinch of salt
- 1 tbs olive oil
- 500g beef mince
- 500g fresh ricotta
- 2 eggs, lightly beaten
- 1 cup torn basil leaves
- 120 g finely grated parmesan
- 600 ml good quality tomato sugo (I used Lucia’s, fresh made here in Adelaide)
- 250 g grated mozarella
- 250 g bocconcini, sliced
- Fit the multipurpose blade to the food processor. Place flour, salt & eggs into the bowl and pulse until it comes together in a ball. Place on lightly floured surface and knead briefly to make smooth. Pat into a disc, wrap in cling film and refrigerate for 30 minutes. Cut dough into 4 pieces.
- Attach the pasta roller to the stand mixer. Dust the roller and dough lightly with a little extra flour. Take one section of dough and pat out to flatten. Adjust the roller setting to 1. Turn mixer to Speed 4 and feed the dough into rollers. Fold dough in half and feed through again. Repeat this step three more times, reducing the roller setting with each rolling until the desired thickness. Cut to size.
- Preheat the oven to 180C (160 fan forced). Grease a 22cm x 33cm baking dish.
- Fry the beef in the oil in a pan over medium heat until well browned, breaking up any lumps with a wooden spoon. Set aside.
- Combine ricotta, eggs, basil and half the parmesan in a bowl and season. Set aside.
- Line the baking dish with one third of the lasagne sheets. Spread with one third of the pasta sauce, then top with half of the ricotta mix and half of the meat. Sprinkle with half of the mozzarella. Repeat the layers, then top with the remaining pasta sheets and spread with the remaining pasta sauce. Arrange sliced bocconcini on top and sprinkle the remaining parmesan.
- Cover with a layer of baking paper, then a layer of foil. At this stage it can be refrigerated for up to one day.
- Bake for 30 minutes, remove foil and paper and bake for further 20 minutes.
Allow to stand for 15 minutes before slicing to serve.
- Recipe from delicious. cookbook Slow via Lamb’s Ears & Honey blogger Amanda McInerney.