This lasagna uses mainly ricotta cheese and chicken mushroom stuffing in place of the typical minced-beef-in-bolognese-sauce, which makes non-beef eaters like me very happy. It also comes with an additional topping of salami slices – flown all the way from Germany – to make for a perfect Christmas celebration.
- Ricotta cheese: 450g
- Parmesan cheese: 1 cup (250g)
- Basil leaves: 1 stalk, chopped finely
- Dried oregano: 2 tbsp
- Salt: 1/4 tsp
- Ground blackpepper: to taste
- Marinara sauce (tomato paste): 4 cups (500g)
- Lasagna sheets (no-boil): 12
- Chicken mushroom stuffing: 500g
- Fresh mozzarella cheese: 500g
- Salami: 10 slices, covering removed
- Preheat oven at 180 degrees.
- Mix ricotta, parmesan, basil, oregano, salt and pepper in a bowl.
- Spread oil at the base of the baking tray, followed by a thin layer of marinara sauce.
- Place 3 sheets of lasagna sheets side-by-side on the sauce.
- Spread 3 tbsp marinara sauce on sheets, followed by 1/3 of cheese mixture & 1/3 mushroom stuffing.
- Grate mozzarella cheese on top of stuffing. Spread 3 tbsp marinara sauce on top of this.
- Layer with another 3 lasagna sheets.
- Repeat steps 5 – 7 two more times.
- On the final 3 sheets of lasagna, top with remaining marinara sauce.
- Cover tray with aluminium foil. Bake 35 mins.
- Remove tray from oven. Top with salami and grate mozzarella to cover lasagna surface.
- Return to bake 10 mins till cheese is browned. Sprinkle with more oregano to serve.
- Placing oil and sauce at the base of the tray prevents the lasagna sheets from sticking to it during baking.
- Do not add in mozzarella cheese right at the beginning of the baking process as they will burn and harden at the surface of the lasagna very quickly.
- Covering the tray with aluminium foil helps to cook the lasagna better through and to soften them. The first time I cooked the sheets without the foil, the sheets were cooked but still not soft enough.
6 – 8 persons