Ingredients:

Makes 20 portions

• Lasagne sheets, dried (parboiled) or fresh/homemade.

The Meat Ragu

• 1 Tin (2.55kg) Chef Approved Chopped Tomatoes
• 1.5kg Minced Beef (or 1kg Beef / 1kg Pork)
• 500g Italian sausage meat (skinned Italian sausages)
• 3 Large Onions (finely diced)
• 2 Whole heads of Garlic (minced)
• 3 tbsp Chef Approved Dried Oregano & 2 tbsp Salt/Pepper

Method: 

Brown meat and onions. Add garlic and tomatoes. Simmer for 90 minutes until thick. This needs to be sturdy enough to hold its shape when cold.

The Cheese Sauce

• Topping: 2kg Ricotta + 4 Eggs + 1 tsp Chef Approved Parsley + 200g Grated Parmesan. Salt and pepper.
• 2kg Grated Chef Approved Mozzarella (for the layers).

The Bright Red “Pour-Over” Sauce

• 1 Tin (2.55kg) Chef Approved Chopped Tomatoes
• 150ml Chef Approved Extra Virgin Olive Oil
• 10 cloves Garlic (sliced thin)
• 1 bunch Fresh Basil
• Salt & Pepper

Method: 

Sauté sliced garlic in oil until fragrant. Add tomatoes and whole basil stalks. Simmer for only 20 minutes. Keep this sauce bright, thin, and vibrant red. Remove basil stalks before serving.

4. Service

1. Build the layers and bake the lasagna at 180C for 60-75 mins. Chill overnight.
2. Slice into squares while cold.
3. Reheat a square in the oven.
4. Ladle the hot Bright Red Sauce over the top.
5. Finish with freshly grated Parmesan and fresh basil.

Serving suggestion: our Chef Approved Garlic Bread Slices.