- 90 g (⅓ cup) tomato passata
- 500 g tub Perfect Italiano™ Smooth & Creamy Ricotta
- 2 tbsps. sour cream
- 1 egg
- Salt & Pepper, to season
- 6 fresh lasagne sheets
- 3 cups Basic Bolognese (see recipe below) or any leftover Bolognese sauce, warmed
- 2 cups (180 g) Perfect Italiano™ Mozzarella
| - Preheat oven to 200°C / 180°C fan-forced. Line an oven tray with foil. Spoon tomato passata over base of a 20cm -(8 cup capacity) heavy based ovenproof fry pan
- Whisk ricotta, sour cream and egg in a jug. Season with salt and pepper as desired
- Top tomato passata in pan with 1½ lasagne sheets, tearing if necessary, to cover base of pan. Spoon over ¾ cup of the Basic Bolognese sauce, then dollop with about 3 tbsps. of the ricotta mixture. Sprinkle with ½ cup of mozzarella. Repeat with another 2 layers of ingredients, ending with lasagne sheets. Spread the top evenly with remaining ricotta mixture and sprinkle evenly with remaining mozzarella
- Bake on prepared oven tray for 30 minutes or until golden brown and bubbling (cover loosely with foil if over-browning). Remove from oven. Allow to stand for about 10 minutes, before serving as this helps make the lasagne easier to cut into portions
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