500 gr minced beef
1 onion finely chopped
2 cloves of garlic, finely chopped
1 green chilli finely chopped
5 button mushrooms or 2 field mushrooms in 1cm pieces
4 sweet roast red peppers in oil cut into strips
1 tin of tomatoes
2 spoons tomato puree
4 fresh basil leaves chopped
1.5 teaspoons of oregano
splash of red wine
2 tablespoons of olive oil
salt and pepper
250gr of buffalo mozzerella
250gr of ricotta cheese
freshly grated parmesan
Fry onion gently until soft. Add the mince cooking very slowly until brown. Add garlic and chilli. This stage of the cooking should be done as slowly as possible because when cooking mince the longer it cooks the more tender it becomes.
Add mushrooms and peppers and fry for a further minute or so or until they are coated with oil. Add the tin of tomatoes, followed by the beef stock and puree. Add the herbs and plenty of salt and pepper and red wine. Bring to the boil the simmer gently without the lid for an hour.
Prepare the lasagne sheets by by dipping them in luke warm water. Arrange dish as below.
Tips: slice mozerella, spread riccotta on lasagne sheets.
Cover with foil and cook in a preheated oven 180 degrees C Gas 6 for 45 minutes. Remove the foil and cook for a further 10 minutes.