Ingredients:

For the Lasagne Sauce:

• 2 tsp. Extra virgin olive oil
• 450g Ground beef
• 1 large Onion, diced (about ¾ cup)
• 1 medium Bell pepper, diced
• 2 cloves Garlic, minced
• 1 can Tomato and basil sauce
• 85g Tomato paste
• 1 can crushed Tomatoes
• 2 tbsp. fresh oregano, chopped
• ¼ cup fresh Parsley, chopped
• 1 tbsp. Italian seasoning
• 1 pinch garlic powder, to taste
• 1 tbsp. Red or white wine vinegar
• 1 tbsp. Sugar, to taste
• Salt, to taste

To Assemble the Lasagne:

• 230g Dry lasagne sheets
• 430g Ricotta cheese
• 680g Mozzarella cheese, grated
• 120g Parmesan cheese, grated

Directions:

1. Prepare the Lasagne Sheets:
• Put your LK’s Blue Enamel Bake Pot to boil with salted water and dash of olive oil on high heat.
• Add the dry lasagne sheets and cook them to al dente, per package instructions. To prevent the sheets from sticking, the water needs to remain at boiling.
• When the sheets are ready, drain using a colander and rinse with cool water and set aside.
2. Brown the Beef:
• In your LK’s Cast Iron Skillet, heat 2 teaspoons of olive oil on medium-high heat.
• Add the diced bell peppers and onions, cook for +- 5 minutes, until the onions are translucent and the peppers softened.
• Add the garlic and cook +-2 minutes.
• Stir in the beef and cook until it is lightly browned on all sides, +- 5 minutes, before reducing the heat to low for +- 5 minutes.
3. Prepare the Sauce:
• Transfer the beef mixture to your Bake Pot and add the tomato and basil sauce, crushed tomatoes and tomato paste to the pot.
• Sprinkle in the parsley, oregano and Italian seasonings, adjusting the quantities to your preference.
• Sprinkle the garlic powder and red or white wine vinegar and stir well.
• Add the sugar to the bake pot, tasting after each addition and adding if needed.

Note: The amount of sugar needed will vary depending on how acidic the tomatoes are that you are using.

4. Add salt to taste.

Note: You’ll be adding Parmesan cheese later, which is salty. Just be mindful to not add too much salt in step 4.

5. Maintain a low simmer by bringing the sauce in your bake pot to a simmer and then lowering the heat. Cook for +- 45 minutes, stirring occasionally. Transfer the sauce to a large dish and place your bake pot on your kitchen counter to assemble the lasagne.
6. Preheat your oven to 190°C.
7. Assemble the Lasagne:
• Scoop a cup of lasagne sauce and spread it over the bottom of your Bake Pot.
• Arrange one layer of cooked lasagne sheets over the sauce.
• Spread another cup of lasagne sauce and sprinkle grated mozzarella on top of the lasagne sauce.
• Add dollops of ricotto cheese over the mozzarella and sprinkle half the grated parmesan cheese evenly over the top of the ricotta cheese.
• Arrange the second layer of the lasagne sheets over and top it with half of the remaining sauce, half of the remaining mozzarella and ricotta cheese, as well as the remaining Parmesan.
• Finish with another layer of lasagne sheets and spread the remaining sauce over the top layer of sheets and sprinkle with the remaining mozzarella cheese.
8. Bake: Loosely cover the Bake Pot with aluminium foil and bake at 190°C for +- 45 minutes. Remove the foil in the last 10 minutes if you’d like the cheese to be crispy.
9. Leave to Cool: Remove the Lasagne from the oven and leave to cool for +- 15 minutes before serving.