Ingredients
- Onion 1, medium
- Carrot 1, large
- Celery 1 stalk
- Garlic 4 cloves
- Spinneysfood Mediterranean Extra Virgin Olive Oil 4 tbsp
- Spinneysfood Grass-Fed Extra Lean Beef Mince 500g
- Tomato paste 2 tbsp
- Spinneysfood Whole Peeled Italian Tomatoes 400g
- Spinneysfood Dried Oregano 1 tsp
- Spinneysfood Fresh Basil 50g, 1 sprig + a handful to serve,
- Spinneysfood Fine Sea Salt To taste
- Spinneysfood Black Pepper Freshly ground, to taste
- Pine nuts 40g
- Lemon 1½
- Spinneysfood Cottage Cheese 300g
- Nutmeg A pinch, ground
- Lasagna sheets 250g, fresh or dried
- Spinneysfood Mozzarella Balls 2, torn into pieces
Nutrition (Per serving)
- 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."
Cottage cheese and Genovese pesto lasagne
Italian 40 Mins Prep · 75 Mins Cook
- Peel 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.