Traditional Lasagna with Goat Ricotta
375g instant Lasagna
500g goat ricotta
1 tb softened butter
1 onion, chopped
1 clove garlic
crushed 400g ground beef mince
5 tb tomatoe paste
800g canned tomatoes, finely chopped
pepper & mixed herbs to taste
1 cup water
250g Mozarella cheese, grated
1/2 cup parmesan cheese

Meat sauce
In a saucepan melt butter, add garlic and onion and cook until soft; add beef mince and cook until browned; add tomato paste and tomatoes; mix in sugar, salt, pepper and herbs to taste; add water and simmer uncovered for 20 minutes

Lasagna Assembly
Preheat oven to 200 C; pour 3/4 cup hot meat sauce into base of lightly greased large baking dish (325 x 225 x 50 mm); place a layer of lasagne sheets on base of dish and cover with 1/4 of remaining meat sauce; spread 1/4 of ricotta, mozzarella and parmesan until 4 layers are created, finish with the mozzarella and parmesan cheese layer; cover with foil and cook for 30-35 minutes; remove foil; reduce heat to 150 C and cook for further 10 minutes.