Tray Lasagne
Information
Prep: 20 mins | Cook time: 20 mins | Serves: 6-8
Ingredients list
- 250g fresh lasagne sheets
- 300g mozzarella and cheddar cheese
Ricotta topping
- Olive oil
- 1 cloves of garlic, minced
- ½ cup red onion, diced
- Chilli flakes
- 1 bag of spinach
- 1 cup of ricotta cheese
Tomato sauce
- Olive oil
- ½ cup pancetta, chopped
- ½ red onion
- 2 cloves garlic
- 500 grams of beef
- Pinch of Italian herbs
- Salt and pepper
- 350ml passata sauce
- 1 tbsp tomato paste
Method
Chop and cook the lasagne sheets in salted water according to package instructions. Drain and set aside.
- Preheat oven to 180°C (350°F)
- Prepare the Cream Sauce: Heat a drizzle of olive oil in a pan over medium heat.
- Add garlic, red onion, and a pinch of chilli flakes. Sauté for a couple of minutes until the onion softens.
- Stir in spinach and leave to cook until wilted.
- Add ricotta cheese and stir to combine. Set aside.
- Prepare the Sauce; In the same pan, add a bit more olive oil and cook diced pancetta, red onion, and garlic until browned and fragrant. Add beef and season with Italian herbs, salt, and pepper. Cook until the beef is browned.
- Stir in sauce and tomato paste. Simmer for 10 minutes.
- Combine the cooked lasagne with the tomato sauce and pour the mixture into a deep baking tray.
- Spoon the ricotta topping over the pasta and sprinkle with mozzarella, cheddar, and Parmesan cheese.
- Bake in the oven at 180°C for 20 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil and a drizzle of olive oil before serving.
