Lasagna with tomato sauce and ricotta cheese


For 6 people

  • Lasagna sheets - 250 g
  • Mozzarella cheese - 1 cup
  • Fresh basil - 8 leaves
  • To prepare the meat sauce:
  • Minced meat - 250 g
  • Tomato paste - 2 tablespoons
  • Water - 1 ½ cups
  • Peeled tomatoes - 500 g
  • Carrot - 1
  • Chopped celery - 2 stalks
  • Crushed garlic - 1 clove
  • Thinly chopped onion - 1
  • Olive oil - 2 tablespoons
  • Salt - To taste
  • Black pepper - To taste
  • To prepare the ricotta sauce:
  • Ricotta cheese - 1 ½ cups
  • Grated parmesan cheese - ½ cup
  • Thinly chopped parsley - 2 tablespoons
  • Eggs - 2
  • Salt - To taste
  • Black pepper - To taste


In a large pan, put 1 tablespoon of olive oil on medium heat then add the onions and the garlic.

Stir the ingredients with a wooden spoon from time to time until done.

Grate the carrots using the stainless steel disc of the Moulinex Masterchef 9000 food processor and add it with the celery to the onions. Mix for 5 minutes.

Add the meat. Season with salt and mix well until done.

Chop the tomatoes in the food processor then add them to the meat along with the tomato paste diluted in water. Mix well.

Preheat oven to 180°C and grease the oven with the remaining olive oil.

In the blender, mix the eggs with the ricotta cheese, parsley and half of the parmesan cheese then season with salt and black pepper.

Put one layer of the meat sauce in the pan and cover with lasagna sheets.

Pour half of the ricotta cheese mixture and 1/3 of the remaining meat sauce and cover it with lasagna sheets. Repeat one time then top with the remainder of the sauces.

Grate the mozzarella cheese using the stainless disc of the Masterchef 9000.

Sprinkle the mozzarella cheese with the rest of the parmesan cheese on top of the lasagna. Garnish with basil leaves.