Beef and ricotta lasagne with garden salad

Method

1. Heat oil in a large non-stick frying pan over a medium heat. Add mushroom, onion and garlic. Cook, stirring often, for 7-8 minutes or until onion softens. Increase heat to high. Add mince. Cook, breaking up mince with a wooden spoon, for 5-6 minutes or until mince changes colour.

2. Add tomato, tomato puree and mixed herbs to pan. Cover and bring to a simmer. Reduce heat to medium and cook, uncovered, for 25-30 minutes or until sauce reduces and thickens. Set aside.

3. Preheat oven to 180°C (fan-forced). Put ricotta, egg and milk in a large bowl. Whisk well to combine. Season with pepper. Set aside.

4. Spread over enough mince mixture to cover the base of a 7cm-deep, 20cm x 30cm rectangular ovenproof dish. Add a layer of lasagne sheets. Top with half the remaining mince mixture. Spoon over half of the ricotta mixture. Top with another layer of lasagne sheets, then remaining mince mixture. Top with remaining lasagne sheets. Spoon over remaining ricotta mixture.

5. Cover dish with a piece of baking paper, then a piece of foil. Bake for 25 minutes or until pasta is almost tender. Remove foil and baking paper.

6. Combine mozzarella and tasty cheese and sprinkle over top. Bake for a further 15-20 minutes or until cheese melts and pasta is tender. Set aside for 10 minutes.

7. To make the garden salad, put salad leaves, tomato, carrot, capsicum and cucumber in a bowl. Toss to combine. Drizzle with vinegar and serve with lasagne.