Lasagna with Carasau Bread

Serves 4
Prep Time 10 mins
Cooking Time 40-50 mins
Ingredients

• 1 pkt 250g/8oz Carasau “quarto di sole” Bread
• 500g/1lb Good quality ground beef
• 2 Tins 400g/14oz whole tomatoes
• 1 Large onion, roughly chopped
• 2 Large cloves garlic, finely chopped
• 2 Tbsp extra virgin olive oil
• 1 large pinch oregano
• 2 Large handfuls basil, roughly chopped
• 2 Heaped tbsp sundried tomato puree
• Freshly ground black pepper
• 250g/8oz Mozzarella cheese, thinly sliced
• 1 Tub 250g/8oz Ricotta cheese
• 30g/1oz Parmesan cheese, finely grated
• 2 packets (25g) Savoury white sauce or Béchamel sauce
• 1 pint semi skimmed milk

Method

• Heat the olive oil in a large non stick frying pan or wok
• Add the chopped onion and fry for 3-4 minutes
• Add the chopped garlic and cook for another 2 minutes
• Add the ground beef, cook for a few minutes until browned, stirring frequently
• Pour in the tinned tomatoes, sundried tomato paste and chopped basil, stir
• Add a large pinch of oregano and freshly milled black pepper
• Stir and cover
• Simmer for approx 30 minutes, stirring occasionally
• Make the white sauce according to packet instructions, set aside
• Soak the Carasau bread in warm, salted water for 2 minutes, or until pliable
• Ladle the meat mixture to cover the bottom of the dish
• Gently lay the bread sheets over the meat
• Lay the ricotta cheese and sliced mozzarella on top
• Repeat the layers, finishing with the bread and cheese on top
• Sprinkle over the parmesan cheese
• Bake in a preheated oven 400°F/200°C/Gas mark 6 for 50 minutes, or until top is nicely browned

Cook's tips

• If you are unable to find the Carasau bread, you can use regular pasta sheets

Equipment

• 4 pint oven dish
• Large non stick frying pan or wok

Shopping List

• 1 pkt 250g/8oz Carasau “quarto di sole” Bread
• 500g/1lb Good quality ground beef
• 2 Tins 400g/14oz whole tomatoes
• 1 Large onion
• 2 Large cloves garlic
• 2 Tbsp extra virgin olive oil
• 1 large pinch oregano
• 2 Large handfuls basil
• 2 Heaped tbsp sundried tomato puree
• Freshly ground black pepper
• 250g/8oz Mozzarella cheese
• 1 Tub 250g/8oz Ricotta cheese
• 30g/1oz Parmesan cheese
• 2 (25g) packets Savoury white sauce or Béchamel sauce
• 1 pint semi skimmed milk