Lasagna Image
Photography homemade lasagna of minced meat and cheese Heinz Chopped Tomatoes and Heinz Tomato Puree, white solid background, minimalist composition, frontal view --ar 4:5 --s 150 --v 6.0 --style raw
Heinz Double Concentrated Tomato Puree
Tomato Puree
Serves 6-8
For the Beef lasagna base
For the ricotta filling:
  • 500g ricotta cheese
  • 2 eggs
  • 1 garlic clove,
  • ¼ tsp fresh nutmeg
  • ½ tsp black pepper
For assembly:
  • 300g lasagne sheets
  • 250g grated mozzarella and cheddar.
1. In a heated pan, add olive oil, onion, carrot, and celery. Cook for 8-12 mins until softened.
2. Add beef mince, salt, pepper. Cook until browned. Add garlic, herbs, Heinz tomato puree, crumbled stock cube, and chopped tomatoes. Simmer for 40 mins.
3. For the ricotta filling, mix ricotta, eggs, garlic, nutmeg, pepper in a bowl.
4. Preheat oven to 200°C.
5. Layer: Meat sauce, lasagna sheets, ricotta sauce, cheese. Repeat for 3 layers. Finish with white sauce and remaining cheese.
6. Bake for 40 minutes until golden and bubbling. Rest for 10 minutes before serving.
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