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Valli Little from delicious.

Make-Ahead Lasagne

I made the pasta from scratch - and it took less than 10 minutes. That's faster than a trip to the store! I used my processor, but you could also use the stand mixer to make the pasta dough.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Ingredients Method

Ingredients
  

  • PASTA
  • 2 cups plain flour
  • 3 eggs
  • 1 generous pinch of salt

  • FILLING
  • 1 Tbs olive oil
  • 500 gm beef mince
  • 500 gm fresh ricotta
  • 2 eggs lightly beaten
  • 1 cup torn basil leaves
  • 120 gms finely grated parmesan
  • 600 mls good quality tomato sugo I used Lucia's, fresh made here in Adelaide
  • 250 gms grated mozarella
  • 250 gms bocconcini sliced

Method
 

  1. PASTA
  2. Place flour, salt & eggs in food processor and pulse until it comes together in a ball. Place on lightly floured surface and knead briefly to make smooth. Pat into a disc, wrap in cling film and refrigerate for 30 minutes.
  3. Attach pasta roller to stand mixer and run dough through, beginning at the lowest setting and working up until you achieve the desired thickness. Cut to size.

  5. FILLING
  6. Preheat the oven to 180C. Grease a 22cm x 33cm baking dish.
  7. Fry the beef in the oil in a pan over medium heat until well browned, breaking up any lumps with a wooden spoon. Set aside.
  8. Combine ricotta, eggs, basil and half the parmesan in a bowl and season. Set aside.
  9. Line the baking dish with one third of the lasagne sheets. Spread with one third of the pasta sauce, then top with half of the ricotta mix and half of the meat. Sprinkle with half of the mozarella. Repeat the layers, then top with the remaining pasta sheets and spread with the remaining pasta sauce. Arrange sliced bocconcini on top and sprinkle the remaining parmesan.
  10. Cover with a layer of baking paper, then a layer of foil.
  11. At this stage it can be refigerated for up to one day.
  12. Bake for 30 minutes, remove foil and paper and bake for further 20 minutes.
  13. Allow to stand for 15 minutes before slicing to serve.

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