1. Saute onions, capsicum, mushrooms and garlic in olive oil until translucent, add grated carrot and stir through until wilting. 2. Brown mince in same pan and mix through. 3. Add basil, oregano, Italian herbs, stock and pasta sauce and simmer on low for 30 minutes stirring regularly. Add more water if needed. 4. Let mince mixture cool to room temperature. 5. Empty ricotta into a large bowl and fold two eggs through the mixture. 6. Lightly grease a large oven dish for lasagna. 7. Spread a small amount of mince sauce over the bottom of oven dish. 8. In order layer the following: 9. Lasagna sheets. 10. Mince (on top of lasagna sheets, covering all edges). 11. Ricotta mix (spread evenly over mince). 12. Mozzarella. 13. Cheddar Cheese. 14. Parmesan. 15. Repeat order until all used up. I usually get about four layers and always finish with the cheeses. 16. Cover with foil and bake in a preheated oven on 200 degrees celcius for 40 minutes Then reduce heat to 180 and cook for a further 10 minutes with foil on, then remove foil and cook for a further 10-15 mins until cooked. Replace foil and let stand for 5 minutes before serving. ---------------------------------------------------------------------------
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Ingredients
