Lasagna Bolognese With Ricotta - cooking recipe

Ingredients

3 1/4 cups tomato puree
1 tbsp vegetable or olive oil
1 None large onion, finely chopped
1 None carrot, peeled, finely chopped
4 cloves garlic, minced
2 slices bacon, finely chopped
1 1/2 lb ground beef
1 (13.5 oz) can diced tomatoes
1 None beef bouillon cube, crushed
18 oz ricotta cheese
5.5 oz Parmesan cheese, freshly grated
1 cup sour cream
1/4 cup fresh flat-leaf parsley, chopped
9 sheets instant lasagna
1.5 oz mozzarella cheese, grated

Preparation

Preheat oven to 350\u00b0F. Grease a large baking dish then place on a baking tray. Spread 1 cup tomato puree over base of prepared dish then set aside.
Heat oil in a large saucepan over medium heat. Add onion, carrot and 3 cloves of garlic. Cook for 10 mins, or until vegetables soften. Add bacon and cook for 3 mins, or until browned. Increase heat to high, add ground beef and cook, stirring to break up lumps, for 5 mins, or until browned. Add remaining tomato puree, diced tomatoes, crumbled bouillon cube and 1/3 cup water. Bring to a boil, reduce heat and simmer, stirring occasionally, for 15 mins, or until sauce thickens slightly.
Meanwhile, combine remaining garlic, ricotta, 1/2 the Parmesan cheese, sour cream and 1/4 of the parsley. Set aside.
Arrange 3 lasagna sheets over tomato puree in base of prepared dish. Top with 2 cups bolognese then 1/3 of ricotta mixture. Smooth surface. Repeat layers then top with remaining bolognese. Dollop remaining ricotta mixture over top and sprinkle with mozzarella and remaining Parmesan. Cover with foil and bake for 30 mins. Uncover and bake for 20 mins, or until golden and bubbling. Let cool for 10 mins then sprinkle with remaining parsley and serve.