Winter has a way of dragging on, but warm and hearty Italian is the perfect way to chase away the cold on those chilly evenings. We regularly whip up classic spag bol on a blustery night, but with just one pot and one pan, you can also create layers of hot meat-lovers’ lasagne in no time at all. Just pop it in the oven, sit back and watch the family come running as it bakes to bubbly perfection.
1 brown onion, diced
2 garlic cloves, diced
2 tsp olive oil
200g mushrooms, diced
1 tbsp mixed Italian herbs
250g your favourite beef sausage, casings removed, or sausage mince
300g lean beef mince
1 tbsp tomato paste
½ cup red wine (Optional)
1 cup beef stock or water
2 x 400g cans crushed or diced tomatoes
½ cup milk
½ tsp cracked black pepper
1 cup grated parmesan, divided
1 packet dried lasagne sheets
2 cups grated mozzarella
½ cup fresh parsley, chopped
- Prepare the sauce first. In a large pot over medium heat, sauté onion and garlic in oil for 5 minutes, stirring occasionally. Add mushrooms and mixed herbs and cook for another 5 minutes.
- Increase heat to medium-high; add sausage, breaking up with a spoon. Add beef mince and cook 5 minutes, until meat browns.
- Add tomato paste to meat mixture and stir to combine. Pour in red wine and simmer for a minute to cook off the alcohol. Add stock (or water) and canned tomatoes and stir well. Reduce heat to low, cover and simmer for 30 minutes, stirring once or twice. Remove from heat and season to taste with salt and pepper.
- While sauce simmers, prepare the ricotta filling. In a medium bowl, break up ricotta with a fork. Whisk in eggs, milk and ½ tsp cracked black pepper. Stir through ¾ cup of the parmesan, reserving the rest for later.
- Next, assemble the lasagne. Preheat oven to 180°C. Spread 1 cup of the sauce over base of a 20 x 23 cm rectangular baking dish. Place a single layer of dry lasagne sheets into the baking dish. Spread with a third of the remaining sauce. Gently spread half the ricotta mixture over the sauce and sprinkle with a third of the mozzarella and half the parsley. Repeat layers a second time, then finish with a layer of pasta sheets, the remaining sauce and the remaining mozzarella.
- Cover pan with aluminium foil and bake for 45 minutes. Uncover pan carefully, sprinkle with remaining parmesan and return to the oven for 5 to 7 minutes, until golden and bubbly. Allow to cool slightly before serving with a green salad and garlic bread.
If you want to sneak some extra veggies into the lasagne, you can replace some of the sausage mince with grated carrot and zucchini.
Once you’ve packed up any leftovers for lunch, put your feet up and leave the baked-on cheese clean-up to Finish Quantum Power & Pure.