Simply Her (Singapore) - - Get Happy -

By Rachel Xie IN­GRE­DI­ENTS 650g lean minced beef 680ml Prego Fresh Mush­room Pasta Sauce 325g cot­tage cheese 500g grated moz­zarella 120g grated parme­san 2 eggs 1 tbsp dried basil leaves 1 tbsp dried pars­ley flakes Coarse ground black pep­per, to taste 9 oven-ready lasagne sheets DI­REC­TIONS 1. Brown the beef in a saucepan over medium-high heat for 5min. Drain the beef. Add the pasta sauce and sim­mer for 10min, stir­ring oc­ca­sion­ally. Set aside. 2. Mix the cot­tage cheese with 375g moz­zarella, 60g parme­san, the eggs, basil leaves, pars­ley flakes and black pep­per. Set aside. 3. Spread of the pasta sauce over the bot­tom of a 23x13cm bak­ing dish. 4. Place three lasagne sheets side by side (they can over­lap), then add of the cheese mix­ture, fol­lowed by of the pasta sauce, spread­ing each layer evenly. 5. Re­peat step 4 and top with the last three lasagne sheets. Spread the re­main­ing pasta sauce and top evenly with the re­main­ing moz­zarella and parme­san. 6. Cover the lasagne with alu­minium foil to pre­vent the cheese from burn­ing be­fore the bot­tom lay­ers can cook through, and bake in a pre­heated 175 deg C oven for 1 hour. Re­move the foil and bake for an­other 15min to get a golden-brown cheese crust. 7. Re­move the lasagne from the oven and let it rest for at least 30min be­fore serv­ing. If you serve the lasagne when it’s too hot, the mid­dle lay­ers will be too soft to hold to­gether.

Newspapers in English

Newspapers from Singapore

© PressReader. All rights reserved.