SERVES 6
PREPARATION 50 MINS
COOKING 40 MINS
3-4 tbsp olive oil
3 onions, sliced
1 clove garlic, chopped
3 x 400g (130z) tins chopped tomatoes
500g (1lb) ricotta cheese
1 egg, lightly beaten
100g (31.2oz) grated Parmesan cheese
Pinch nutmeg
1 tbsp chopped fresh basil
500g (1lb) fresh lasagne sheets
300g (10oz) mozzarella cheese, sliced
1. Heat the olive oil in a large saucepan and cook the onions and garlic for about 5 minutes, or until tender. Add the tomatoes, bring to the boil, then simmer gently for about 30 minutes. Season with salt and pepper.
2. Combine the ricotta, egg, 2 tablespoons of the Parmesan, the nutmeg and the basil, and mix well. Season to taste
3. Grease a 28cmx23cm (11inx9in) ceramic ovenproof dish with a little butter. Heat the oven to 170°C (gas mark 3). To construct the lasagne, spread a couple of spoonfuls of the tomato sauce across the bottom of the dish, then cover with a layer of lasagne sheets. Cover these with a layer of the ricotta mixture, and some slices of mozzarella. Repeat until all the ingredients are used. Finish with a layer of pasta, well covered with tomato sauce, and sprinkled with the remaining grated Parmesan.
4. Bake for 35-40 minutes, or until heated through and golden.