Lasagne (chicken or beef)
1 Tbs olive oil
2-2 1/4 c ground beef or chicken
2 Tbs parsley - chopped
1 recipe Bolognese Sauce
1-1 1/2 c beef or chicken stock
9-12 lasagne sheets
32 oz ricotta
1 large egg
16 oz mozarella - shredded
5 oz parmesan - shredded
- Preheat oven to 375
- Cook lasagne sheets according to package
- Put oil in frying pan, add meat, salt and pepper to tasts
- Toss over medium heat until meat is tender
- Remove from heat and add parsley
- Add enough stock to heated sauce to make runny, add meat
- Spread 1/4 sauce around bottom of 13x9
- Cover with 3-4 sheets of lasagne
- Beat ricotta with egg, spread 1/3 over lasagne
- Cover with 1/3 grated mozarella and 1/4 parmesan
- Repeat layers twice, finishing with sauce and parmesan
- Bake 30-40min until cheese is golden and bubbly
- Allow to sit 10min before cutting