When you want a delicious, comforting lasagne that’s simple to make, this recipe should do the trick. Perfect for a cold winter night – and you can have the leftovers for lunch or freeze them for a later date.
- 6-8 Traditional Matzo Crackers
- 3 tablespoons olive oil
- 750g of ground beef
- 1 onion, finely chopped
- 4 garlic cloves, finely sliced
- 2 carrots, peeled and finely chopped
- 3 celery stalks, finely chopped
- 1 cup of dry white wine
- 800g of tinned tomatoes
- Half a cup of tomato paste
- 2 tablespoons of fresh thyme
- Salt and fresh ground pepper
- 2 large tomatoes, finely sliced
Heat the olive oil in a large saucepan and add the onions, garlic, carrots and celery. Cook on medium heat for about seven minutes, until the vegetables are translucent. Add the meat and cook until brown.
Add the white wine and cook for another five minutes, adding in the tinned tomatoes and tomato paste. Bring to a boil and add one tablespoon of thyme leaves. Lower heat and cook, uncovered for one-and-a-half hours. Season with salt and fresh ground pepper to taste.
Preheat oven to 350ºF/180ºC and prepare the lasagna by brushing the baking dish with olive oil, placing one layer of Matzos at the bottom of the dish so that it’s completely covered then pouring over two cups of the ragu mixture. Then repeat this until you have 4 even layers, finishing with a layer of ragu. Evenly place the sliced tomatoes over the ragu, and sprinkle over the remaining tablespoon of thyme. Season with salt and pepper.
Bake, covered for 20 minutes, and then remove cover and bake for another 20 until browned.