Lasagne from The Times Cookery Book by Katie Stewart
Made up dishes like lasagne with layers of meat sauce, and stuffed canneloni, are more effort to prepare. They make excellent party dishes, however, because they are assembled in advance and then r...
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Cooking tools:
- Saucepan
- Chef's knife
- Cutting board
- Stove
Ingredients
- ½ lb (225 g) fresh ricotta cheese
- ½ lb (225 g) lasagna
- 1 lb (450 g) lean minced beef
- 2 tablespoons oil
- freshly milled pepper
- salt
- 3–4 oz (75–100 g) grated Parmesan cheese
- 1 egg
- 1 clove garlic
- 1 large onion
- 1 (15 oz) (425 g) tin tomatoes
- 1–2 tablespoons tomato purée
- ¼ pint (1½ dl) stock
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