(Recipe serves 5-6)
- 1 onion, diced
- 4 garlic cloves, chopped
- 6 sun dried tomatoes, chopped
- 1 tsp of sun dried tomato oil (out of the jar)
- 500g 5% fat beef mince
- 3 tbsps Italian herbs
- 1 tbsp smoked paprika
- 1 tsp of garlic powder
- Salt and pepper
- 350g passata
- 400ml rich beef stock
- 1 tbsp tomato purée
- 250g ricotta
- 150g spinach
- 40g parmesan, grated
- 1 egg yolk
- 12 dried lasagne sheets (about 210g) – this may differ depending on dish size!
- 200g fresh mozzarella
- Preheat your oven to 190C/375F/Gas mark 5.
- Put the sun-dried tomato oil in a saucepan on a medium heat and add the onion and garlic. Fry for 5 minutes until onions are softened then add the sun-dried tomatoes. Cook for a further 2 minutes before adding the mince.
- Start to brown the mince all over for a few minutes then add in the Italian herbs, smoked paprika, garlic powder, salt and pepper. Keep frying the mince until it is browned all over, then pour in the passata and beef stock.
- Turn the heat up to let it come to a boil before adding the tomato puree then turn it down to a simmer. Simmer for 25-30 minutes, occasionally stirring and making sure it’s still at a steady simmer.
- Meanwhile, make the spinach and ricotta mixture by firstly wilting your spinach – place the spinach in a colander then pour boiling water over to wilt. Chop the wilted spinach roughly then add to a mixing bowl.
- Put the ricotta, parmesan, egg yolk and salt and pepper in the bowl and mix until well combined.
- Once the mince is done simmering (it should have thickened slightly) get your rectangular oven dish and pasta sheets ready.
- Spoon on a thin layer of mince onto the bottom of the dish (this mince will last for 4 layers). Then add 3 pasta sheets – mine fit perfectly with 2 sheets lengthways and 1 sheet widthways. Now spoon on and spread a very thin layer of ricotta mix, you should still be able to see the pasta sheets underneath – I spread it very thinly so there’s a thicker layer on top for the mozzarella to melt into!
- Now repeat those steps for the remaining mince and pasta sheets. On the top layer, place your pasta sheets down then spread the rest of the ricotta. Gently tear on the fresh mozzarella and dot around the top.
- Cook in the oven for 20-25 minutes or until the top is golden and crispy.
|Calories per serving (1/6 of the dish)||Protein||Carbs||Fat|