Lasagne with ricotta and tomato

Name: lasagne with ricotta and tomato
Cook time: 30 min
Total time: 90 min
Yield: 4
Cuisine: Italian
Ingredients: 30 g butter; 1 package Prosciutto di Parma (ham, 75 g), in strips; 400 g minced beef; 150 g winter carrot peeled; 2 stems celery; 1 onion shredded; 1 toe garlic finely chopped; 1 bottle passato di pomodoro tomato sauce, 690 ml; 1 tray ricotta fresh cheese, 250 g; 1 business suit fresh lasagne sheets 250 g; 1 tray Cherry tomatoes (250 g), halved

A tasty Italian recipe. The main course contains the following ingredients: meat, butter, Prosciutto di Parma ((ham, 75 g), in strips), ground beef, winter carrot (peeled), celery, onion (chopped), garlic (chopped), passato di pomodoro (tomato sauce , 690 ml), ricotta (fresh cheese, 250 g), fresh lasagne leaves (250 g), cherry tomatoes ((250 g) and halved).

Ingredients

Kitchen Stuff

baking dish (20 x 30 cm)

Directions

Cut the winter carrot into small cubes (brunoise).
Cut the celery in strips lengthwise and then cut the strips into small pieces.
Heat the butter in a frying pan.
Fry the ham strips for 4 min.
Add the mince and cook for 4 min until it is free and cooked.
Take the meat out of the pan with a slotted spoon.
Fry the carrot, celery, onion and garlic for 5 minutes in the remaining fat in the pan.
Add the meat again.
Add the passato.
Let the sauce with the lid tilted slowly on the pan over low heat for 1 hour.
Stir occasionally.
Add a dash of water if the sauce becomes too dry.
Season with salt and pepper.
Preheat the oven to 175 ° C.
Divide 1/4 of the sauce and ricotta over the bottom of the oven dish.
Cover with lasagne sheets.
Repeat until the sauce and ricotta are on.
Finish with sauce and ricotta.
Divide the tomatoes and fry the lasagne in the oven for about 30 minutes..