recipes

Lasagna with a Ricotta and Parmesan Sauce

From Episode 5 of Catherine's Roman Holiday.

Serves 6

Ingredients

• For the ragù
• 2 tbsp olive oil, extra virgin
• 2 celery sticks, finely chopped
• 2 carrots, finely diced
• 1 red onion, chopped
• 2 garlic cloves, crushed
• 1 sprig rosemary
• 700g minced beef
• 100ml red wine
• 200ml beef stock
• 600g canned chopped tomatoes
• 1 tbsp tomato puree
• Salt and pepper, to season
• For the ricotta sauce
• 2 eggs
• 200g ricotta cheese
• 200ml cream
• 70g Parmesan cheese, grated
• ¼ tsp grated nutmeg
• Salt & pepper to taste
• 8 - 9 fresh spinach lasagne sheets
• 150g mozzarella, thinly sliced
• 10 basil leaves
• 40g parmesan, grated
• Salt and pepper

Method

1. To prepare the ragù sauce, heat the olive oil in a large saucepan pan and sauté the celery, carrots and onions until soft. This will take about 10 minutes. Add the rosemary, garlic and continue to cook for a further 1 minute.
2. Add the beef and brown on a high heat, then pour over the wine and cook for about 2-3 minutes. Add the tomatoes and stock, tomato puree, season with salt and pepper, simmer uncovered for about 35 – 45 minutes. You may need to add a little more stock and check the seasoning, adding more salt and pepper to taste.
3. Preheat the oven to 180C / Gas 4.
4. To prepare the ricotta sauce, beat the eggs, add ricotta, cream, parmesan, nutmeg, salt and pepper in a bowl.
5. To assemble, grease a 30cm x 20cm lasagne dish. Begin the layers with ragu sauce, mozzarella slices, basil leaves, spinach lasagna sheets and the ricotta sauce. Repeat ending with the ricotta sauce.
6. Sprinkle with the grated parmesan and bake for 30 – 35 minutes or until golden brown.