Beef & Ricotta Lasagne Recipe

Beef & Ricotta Lasagne Recipe

Beef & Ricotta Lasagne

Using Kenwood Stand Mixer and Lasagne Roller Attachment
Serves 4 people



2 1/2 cups flour
4 eggs
500g beef mince
2 carrots
2 zucchinis
1 eggplant
1 brown onion
2 garlic cloves
2 tbsp dried Italian herbs
1 400g tin of tomatoes
350g tomato passata
1kg fresh ricotta
600ml thickened cream
1 cup grated parmesan
1 mozzarella ball, sliced


1. To make the lasagne dough, add the flour and eggs to your mixer and allow to combine using the dough tool attachment on a medium speed. Once combined, pour the mixture onto a lightly floured surface and kneed until it's smooth and elastic (add more dough as you go if needed). Place back in the bowl and cover with a tea towel.

2. Meanwhile, preheat your oven to 180c and line a baking tray with baking paper. Chop the carrots, zucchini, eggplant and onion
and place on the baking trap, drizzle with olive oil and roast for 35 min. Once cooked, remove from the oven and allow to cool.

3. In the blender, add the tinned tomatoes, the roasted veggies and garlic cloves, drizzle with salt and pepper and blitz until smooth and sauce has formed.

4. In a large fry pan, sauté the pork mince until just browned, add the tomato veggie sauce, as well as the passata and, dried
Italian herbs.

5. Add the ricotta, thickened cream and parmesan to the food processor and blitz until smooth and well combined.

6. Flour your bench top again and cut the dough into 6 pieces, leave one on the bench and cover the rest with a towel. With your hands, flatten and shape one piece of dough into a 1/2-inch-thick rectangle. Dust it lightly with flour and pass it through the widest setting on the pasta machine. Fold it in thirds, like a letter, and pass it through the widest setting again. Repeat this folding and

rolling step 10 to 12 times, dusting the dough with flour if it becomes sticky.

7. Without folding the dough, pass it through the next setting on the pasta machine. Keep reducing the space between the rollers after each pass, lightly dusting the pasta with flour on both sides each time, until the pasta is about 1/16 inch thick and 3 inches wide. Lay the rolled-out dough on a tea towel. Roll out the remaining dough in the same way and keep laying them on tea towels
on your bench.

8. Now to assemble the pasta. Pour some sauce on the bottom of the baking dish, and lay your two-three sheets of pasta
(depending on the size of your dish). Top with the meat sauce and then the ricotta mix. Repeat these steps until you get to the top and there is lasagne sheets. Top with remaining ricotta mix and sliced mozzarella. Bake for 35 min or until golden on top.


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