4 cheese lasagne

 I think everyone must have a lasagne recipe they use and I have one too but decided with adding the Gourmet Garden herbs that I would try a different cheese sauce too as my kids can't get enough of cheese! This one wouldn't be so great for those with lactose problems though!! Also, I have no idea how all the cookbooks make their sliced lasagne look so neat and perfect, mine looks like I hacked at it. Need that tea towel at the end to clean around the dish before I present it to you all.

 4 cheese lasagne
1 finely diced onion
2 tsp Gourmet Garden Garlic
500g lean beef mince
2 cans of crushed tomatoes
1/2 cup tomato paste
1/2 tsp white sugar
3 tblsp Gourmet Garden Basil
Any other vegetables you like to smuggle in to pasta (I used carrot this time and usually do zucchini too)
500g tub of ricotta cheese
1 cup of grated parmesan cheese
1 cup of grated mozzarella cheese
pinch of nutmeg
4 eggs
200g of lasagne sheets
1 cup pizza cheese

Heat a splash of olive oil in a large saucepan, cook the onion and garlic until the onion softens. Add mince, cook, stirring until mince changes colour. Add your extra vegetables (carrot, zucchini etc). Add the undrained tomatoes, paste and sugar. Cook, stirring, until sauce thickens. Remove from heat and stir in the basil.

Preheat the oven to 180oc

(my daughter did this step)
Beat ricotta, parmesan, mozzarella and nutmeg in a medium bowl with a spoon or electric mixer until well combined. Add eggs, one at a time, beating until just combined between additions.

Place a third of the lasagne sheets in a shallow 2.5L baking dish. Top with half the meat sauce and half the cheese mixture. Top with another third of the lasagne sheets, remaining meat sauce, remaining lasagne sheets then the last of the cheese mixture. Top with pizza cheese.

Bake, uncovered, for around 40-45 minutes or until cheese browns lightly. Stand for a few minutes before serving.

This made enough for all 5 of us with more than half leftover. Even better the next day reheated and freezes well.