Make one of these fantastic lasagnes for now and another one for later!
Ingredients
- 1/4 cup olive oil
- 1 large brown onion, finely chopped
- 3 garlic cloves, crushed
- 1 large red capsicum, finely chopped
- 4 celery stalks, finely chopped
- 2 large carrots, peeled, finely chopped
- 8 Primo middle bacon rashers, trimmed, diced
- 1.2kg chicken mince
- 1/3 cup tomato paste
- 2 x 400g cans diced tomatoes
- 700g jar tomato passata sauce
- 1 teaspoon caster sugar
- 2 dried bay leaves
- 2 x 500g tubs reduced-fat ricotta cheese
- 500g dried lasagne pasta sheets
- 1 cup finely grated parmesan cheese
- Salad leaves, to serve
Method
- Step 1Heat half the oil in a heavy-based saucepan over medium heat. Add onion and garlic. Cook, stirring, for 3 minutes or until softened. Add capsicum, celery and carrot. Cook, stirring occasionally, for 10 minutes or until vegetables have softened. Transfer to a bowl.
- Step 2Return pan to medium-high heat. Cook bacon, stirring, for 2 minutes or until golden. Add half the mince. Cook, stirring with a wooden spoon to break up mince, for 6 minutes or until lightly browned. Transfer to a bowl. Repeat with remaining oil and mince.
- Step 3Return mince mixture and vegetable mixture to pan. Add tomato paste. Stir to combine. Add tomato, passata, sugar and bay leaves. Season with salt and pepper. Bring to the boil. Reduce heat to low. Cook, stirring occasionally, for 30 minutes or until thickened. Remove from heat. Remove and discard bay leaves.
- Step 4Preheat oven to 200°C/180°C fan-forced. Lightly grease two 6cm-deep, 24cm (base) square baking dishes. Spoon 1/2 cup mince mixture over base of each dish. Arrange 3 lasagne sheets over each mixture, breaking sheets to fit. Spoon one-quarter remaining mince mixture over lasagne sheets in each dish. Top each with 3 lasagne sheets. Repeat 1 layer of each, finishing with lasagne sheets.
- Step 5Spoon 1 tub ricotta over each lasagne, spreading to cover lasagne sheets. Sprinkle half the parmesan over each lasagne. Bake for 1 hour, swapping dishes halfway through cooking time, or until pasta is tender and cheese golden. Stand for 5 minutes (if freezing, refer to directions below). Serve with salad leaves.
Nutrition
2250 kj
Energy
20.7g
Fat Total
6.7g
Saturated Fat
4.9g
Fibre
43.8g
Protein
104mg
Cholesterol
910mg
Sodium
43.1g
Carbs (total)
Notes
Variation: You could use 600g beef mince and 600g pork mince instead of chicken.
To freeze: The 2 lasagnes each serves 6. with plastic wrap, then foil. Freeze for up to 2 months.
To thaw: Thaw in fridge overnight.
To reheat: Preheat oven to 200°C/180°C fan-forced. Stand lasagne at room temperature for 15 minutes. Bake for 30 minutes or until heated through. Stand for 5 minutes before serving. You could also microwave individual portions, covered, on high (100%) for 2 to 3 minutes or until heated through.
- Author: Katrina Woodman
- Image credit: Rob Palmer
- Publication: Super Food Ideas