Ricotta and Beef Brisket Lasagne

Recipe by Donna Hay. Made with the slow-cooked beef brisket above.

Ingredients

2 tbsp	30 ml	extra virgin olive oil (for the brisket)
1.5 kg		beef brisket, trimmed and cut into 4 pieces
1		onion, finely chopped
3		cloves garlic, thinly sliced
1 cup (250) ml		red wine
2 cups (500) ml		beef stock
2 cups (500) ml		water
3 cups (750) ml		tomato puree (passata)
6		bay leaves
—		sea salt and cracked black pepper
3½ cups (350) g		grated mozzarella
1¼ cups (100) g		finely grated parmesan
4 cups (960) g		fresh ricotta
¾ cup (180) ml		milk
450 g		fresh lasagne sheets
1 quantity		slow-cooked beef brisket, heated through
2 tbsp	30 ml	extra virgin olive oil (for the lasagne)
—		baby basil leaves, to serve

For the brisket

Preheat oven to 180°C (350°F).
Heat half the oil in a large ovenproof heavy-based saucepan over medium heat. Add the beef and cook for 4–5 minutes each side or until browned. Remove from the pan and set aside.
Add the remaining oil, the onion and garlic to the pan and cook, stirring, for 4–5 minutes or until softened.
Add the wine and cook for 3–4 minutes or until reduced by half. Add the stock, water, puree, bay leaves, salt and pepper and stir to combine. Return the beef to the pan, with any juices, and bring to a simmer.
Cover with a tight-fitting lid, transfer to the oven and cook, turning the beef halfway through cooking time, for 3 hours or until very tender.
Remove the beef from the sauce and place on a tray. Using 2 forks, shred the meat. Return the beef to the sauce and stir to combine. Remove and discard the bay leaves to serve.

For the lasagne

Preheat oven to 180°C (350°F). Place the mozzarella, 1 cup (80g) of the parmesan, the ricotta and milk in a large bowl and mix to combine. Set aside.
Line the base of a lightly greased 20cm x 30cm ovenproof dish with a layer of lasagne sheets, trimming to fit. Top with one-third of the beef and a second layer of lasagne sheets. Top with one-third of the cheese mixture.
Repeat the layering twice more using the remaining lasagne sheets, beef and cheese mixture.
Sprinkle the top layer of cheese mixture with the remaining parmesan and drizzle with the oil. Place the dish on an oven tray and bake for 35–40 minutes or until golden brown and cooked through. Top with basil leaves to serve.