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
| Created by | Spinneys |
| Prep time | 40 minutes |
| Cook time | 75 minutes |
| Serves | 6 |
| Cuisine | Italian |
| Diet | Other |
| Preparation | Moderate |
| Calories | 621 |
| Fat | 26g |
| Saturates | 10g |
| Protein | 29g |
| Carbs | 45g |
| Sugars | 7g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download 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.
