Ingredients
The following ingredients have 4 Servings
- 1 tbsp olive oil
- 2 garlic cloves (, minced)
- 1 small onion (, diced)
- 1 lb / 500g ground beef ((mince))
- 24 oz / 700g (1 bottle) tomato passata ((pureed tomato - Note 1), SEPARATED)
- 1/2 cup water
- 1 beef bouillon stock cube ((or substitute with chicken))
- 2 tbsp tomato paste
- 1 tsp dried Italian herb mix ((Note 2))
- 1/2 tsp salt
- Black pepper
- 1 tsp dried Italian herb mix ((Note 2))
- 1/2 tsp garlic powder ((or 1 crushed garlic clove))
- 1/2 tsp salt
- Black pepper
- 4 sheets dried lasagna
- 1 to 2 cups grated mozzarella cheese
- 1 tbsp parsley (, finely chopped (optional))
Instruction
- Preheat oven to 180C/350F.
- Heat olive oil in a medium size, deep fry pan over medium high heat. (Note 3)
- Add garlic and onion, sauté until onion is translucent - about 3 minutes.
- Turn up heat to high. Add beef and cook, breaking it up with the spatula, until nicely browned.
- Add HALF the bottle of tomato passata (reserve remainder for Sauce). Then add remaining Filling ingredients. Bring to rapid simmer, then turn down to medium high. Let it simmer for around 5 minutes to let the flavours come together and the liquid to reduce. Stir occasionally.
- Add Sauce Flavourings into the tomato passata bottle and shake to combine.
