INGREDIENTS

• 1 Tbsp. Simply Better Virgin Olive Oil
• 1 Pack Simply Better Irish Angus Casserole Beef Slices
• 2 Jars Simply Better Italian Ragu Bolognese Pasta Sauce
• 2 Cartons Killowen Cream Cheese
• 150ml Simply Better Organic Irish Jersey Milk
• 1 Pack Simply Better Parmigiano Reggiano PDO, finely grated
• 1 Pack Simply Better Fresh Italian Fresh Egg Lasagne Sheets
• 1 Carton Simply Better Italian Buffalo Burrata
• Simply Better Oriel Sea Salt and Freshly Ground Black Pepper
• Green Salad
• Simply Better Honey & Mustard Dressing, to serve

DIRECTIONS

1. Preheat the oven to 170°C (340°F/Gas Mark 3). Heat a shallow casserole or skillet pan over a high heat. Season the beef. Add the oil to the pan and sauté for 2-3 minutes until lightly browned. Stir in the Ragu Bolognese sauce and cover with a lid. Cook for 3 hours, then leave to relax for 15 minutes, before using two forks to shred the beef into small pieces.
2. Beat the cream cheese in a bowl with the milk and 100g of the Parmesan. Season with pepper. Spread a couple of spoons of the beef ragu in the bottom of an ovenproof dish. Cover with a layer of the lasagne sheets, cutting to fi t with scissors. Cover with half of the remaining ragu and then add half of the cream cheese mixture in dollops, spreading with a palette knife for an even layer.
3. Add another layer of the lasagne sheets and then cover with the rest of the beef ragu. Add a final layer of the lasagne sheets and then spread the remaining cream cheese mixture on top. Tear over the burrata and scatter the rest of the Parmesan on top. Bake for 30 minutes until lightly golden and bubbling.

Neven's Top Tip: Rest for 10 minutes before cutting into slices, this will make the lasagne easier to slice and serve.