This hearty lasagne combines a rich beef ragu with creamy Spinneysfood Cottage Cheese and vibrant Genovese pesto. Layers of tender pasta, juicy cherry tomatoes and melted mozzarella make this dish a perfect blend of flavours and textures
| انشأ بواسطة | سبينس |
| وقت التحضير | 40 دقائق |
| وقت الطهي | 75 دقائق |
| عدد الأفراد | 6 |
| مطبخ | الإيطالي |
| النظام الغذائي | Other |
| إرشادات التحضير | وصفة متوسطة السهولة |
| سعرات حرارية | 621 |
| دهون | 26g |
| المشبعة | 10g |
| بروتين | 29g |
| الكربوهيدرات | 45g |
| السكريات | 7g |
| نظرًا لطبيعة وصفات سبينس للطهي في المنزل والتغيرات الطبيعية في المكونات، يتم تقريب المعلومات الغذائية على قدر الإمكان. تعرف على المزيد | |
المكونات
طريقة التحضير
تحميل PDFPeel and finely dice the onion, carrot and celery. Mince 2 garlic cloves and set aside. Heat 1 tbsp olive oil in a large pan over a medium heat. Add the onion, carrot and celery, and sauté for approx. 5 minutes or until softened. Add the beef mince and cook until browned, breaking it up with a spoon. Stir in the minced garlic and cook for a minute. Add the tomato paste and cook for a further minute before adding the tinned tomatoes, dried oregano and fresh basil. Season with salt and pepper. Simmer the ragu over a low heat for 30 minutes, stirring occasionally or until thickened.
To make the pesto, peel a garlic clove and toast the pine nuts. In a food processor, combine 50g basil leaves, the garlic, toasted pine nuts and cheese. Pulse until finely chopped. Slowly drizzle in 3 tbsp olive oil while pulsing until smooth. Add the juice from one lemon and season with salt and pepper.
To make the sauce, grate a garlic clove into a medium-sized bowl and squeeze in the juice of half a lemon. Stir in the cottage cheese, nutmeg and salt. Combine until smooth.
Preheat the oven to 180°C, gas mark 4.
Spread a thin layer of beef ragu in a 30cm x 20cm ovenproof baking dish. Add a layer of lasagna sheets, followed by a layer of the cottage cheese sauce, a few dollops of pesto and a sprinkle of grated Parmigiano Reggiano. Repeat the layers, alternating between ragu, cottage cheese sauce, pesto and lasagna sheets. For the final layer, top the lasagne with torn mozzarella and a generous sprinkling of Parmigiano Reggiano.
Bake for approx. 35 minutes until the cheese is melted, golden and bubbling. For a crispier top, switch to the grill setting for the last 2-3 minutes.
Let the lasagne cool for 5-10 minutes before slicing. Scatter over fresh basil leaves and serve while warm.
