simple beef and ricotta lasagne
- 1 x quantity slow-cooked beef brisket (see link to recipe in step 1), heated through
- 3½ cups (350g) grated mozzarella
- 1¼ cups (100g) finely grated parmesan
- 4 cups (960g) fresh ricotta
- ¾ cup (180ml) milk
- 450g fresh lasagne sheets
- 2 tablespoons extra virgin olive oil
- baby basil leaves, to serve
- Prepare the slow-cooked beef brisket recipe.
- Preheat oven to 180°C (350°F). Place the mozzarella, 1 cup (80g) of the parmesan, the ricotta and milk in a large bowl and mix to combine. Set aside.
- Line the base of a lightly greased 20cm x 30cm ovenproof dish with a layer of lasagne sheets, trimming to fit. Top with one-third of the beef and a second layer of lasagne sheets. Top with one-third of the cheese mixture. Repeat the layering twice more using the remaining lasagne sheets, beef and cheese mixture.
- Sprinkle the top layer of cheese mixture with the remaining parmesan and drizzle with the oil. Place the dish on an oven tray and bake for 35–40 minutes or until golden brown and cooked through. Top with basil leaves to serve. Serves 8
Photography: William Meppem
© DONNA HAY GROUP
