A comforting Italian classic with a protein-packed twist!
Smooth Ricotta replaces traditional béchamel sauce, creating rich, creamy layers while adding extra protein to every bite.
Layered with rich Bolognese sauce, lasagna sheets, Smooth Ricotta and finished with grated Mozzarella – this is an easy, satisfying lasagna that is also perfect for making ahead and enjoying throughout the week.
| 250g | Mozzarella Ball |
| 400g | fresh lasagna sheets |
| 2 tbsp | parsley, chopped |
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for Smooth Ricotta layer
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| 2 x 375g | Smooth Ricotta |
| 2 | garlic cloves, minced |
| 2 | eggs |
| 1/3 cup | Grated Parmesan Tub |
| 1/4 tsp | nutmeg |
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for Bolognese sauce
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| 2 tbsp | olive oil |
| 1 | onion, finely diced |
| 1 | carrot, finely diced |
| 1 | celery stick, finely diced |
| 500g | beef mince |
| 500g | pork mince |
| 4 | garlic cloves, finely chopped |
| 2 tsp | dried Italian herbs |
| 1/4 cup | tomato paste |
| 800g | tinned crushed tomatoes |
| sea salt & cracked black pepper |
| 1 | For sauce, heat a large heavy based saucepan over med/ high heat, add olive oil, onion, carrot and celery and sauté until softened. |
| 2 | Add beef and pork mince, break up with a wooden spoon and cook until browned. |
| 3 | Add garlic, herbs, tomato paste and tinned tomatoes, bring to the boil, season with salt and pepper and simmer for one hour. |
| 4 | Meanwhile, mix together ingredients for the ricotta layer in a medium bowl. |
| 5 | Preheat oven to 180°C. To assemble, add a small ladle of sauce to the base of a large lasagna tray, add a layer of ricotta mix and top with a layer of sauce. Repeat with 3 or 4 more layers. |
| 6 | Top lasagna with grated mozzarella and bake for 30-35 minutes, or until golden and bubbly. |
| 7 | Set aside to rest for 20 minutes before portioning and serving garnished with chopped parsley. |
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