|Olive oil||2 Tablespoon|
|Lean ground beef||8 Ounce (250 Gram)|
|Bottled tomato||750 Milliliter (1 1/4 Pint)|
|Pasta sauce||1 Cup (16 tbs)|
|Ricotta cheese||1 Pound, drained (500 Gram)|
|Parsley||2 Tablespoon, chopped|
|Ground black pepper||1|
|Lasagne sheets||1 Pound (500 Gram)|
|Mozzarella cheese||1 Pound, grated (500 Gram)|
|Parmesan cheese||4 Ounce, grated (125 Gram)|
1. Heat oil in frying pan over a medium heat, add beef and cook, stirring constantly, to break up, for 5 minutes or until beef is brown. Drain off excess fat and stir in pasta sauce. Bring to simmering and simmer, stirring occasionally, for 10 minutes.
2. Place ricotta cheese, parsley, egg. and black pepper to taste in a bowl and mix well to combine.
3. Spread one-third of the meat sauce over base of a lightly greased ovenproof dish, top with one-third lasagne sheets, cutting to fit as necessary, and one-third ricotta cheese mixture, then sprinkle with one-third mozzarella cheese and one-third Parmesan cheese. Repeat layers, to use all ingredients, finishing with a layer of cheese. Bake for 25 minutes or until top is golden and lasagne is hot.