For the Meat Sauce (Ragù):
- Minced chicken/lamb — 300 g
- Tomato puree — 2 cups
- Onion — 1 medium, finely chopped
- Garlic — 3 cloves, minced
- Olive oil — 2 tbsp
- Dried oregano — 1 tsp
- Dried basil — 1 tsp
- Salt — to taste
- Freshly cracked black pepper — to taste
For the Cheese Layer:
- Darima Ricotta cheese — 200 g
- Darima Mozzarella cheese — 200 g, shredded
- Parmesan cheese — 50 g, grated
- Egg — 1
- Fresh parsley — 2 tbsp, chopped
- Salt & pepper — to taste
Other:
- Lasagne sheets — 8–10
- Water — as needed for boiling (if using regular sheets)
Prepare the Ragù:
- Heat olive oil in a pan. Sauté onions until soft, then add garlic and cook until fragrant.
- Add minced meat and cook until browned.
- Stir in tomato puree, oregano, basil, salt, and pepper.
- Simmer for 15–20 minutes until thick and flavorful.
Prepare the Cheese Mixture:
- In a bowl, mix Darima Ricotta cheese, egg, parsley, salt, and pepper until smooth.
Prepare the Lasagne Sheets:
- Boil lasagne sheets according to package instructions if required. Drain and set aside.
Assemble the Lasagne:
- Preheat oven to 180°C.
- Spread a layer of meat sauce in a baking dish.
- Add a layer of lasagne sheets, then ricotta mixture, mozzarella, and more sauce.
- Repeat layers and finish with mozzarella and parmesan on top.
Bake:
- Cover with foil and bake for 25 minutes.
- Remove foil and bake another 10–15 minutes until golden and bubbly.
- Let it rest for 10 minutes before slicing.
Serve warm with garlic bread or a fresh green salad. Letting the lasagne rest before cutting helps maintain clean layers and better texture.
