This lasagne recipe can take as little as 30 minutes to make but if you want a richer taste it’s best to cook the sauce the day before.
Kitchen equipment required
- 2 frying pans or 2 big saucepans
- A large saucepan or wok
- An over proof (preferably square) dish
- Some kind of spatula or large flat knife
- Oven and hob (Stove)
- A large sharp knife
- 5 minutes preparation
- Sauce 10 minutes
- Pasta 12 minutes
- 5 minutes putting it together
- 10 minutes in the oven
- Medium onion
- Lazy garlic
- Mincemeat (ground beef) (approx. 750g, but it depends on your dish size)
- 2 packs of Ricotta cheese
- 1/2 a bag (block) of Mozzarella cheese
- 1/8 a block of Parmesan (or half a grated pot)
- Tomato puree
- Tomato Passata (or pasta sauce)
- 6 fresh Lasagne strips
- Olive oil
- Red (capisican) peppers
- Lemon juice
1. First off we need to cut the onion, peppers, mushroom and oregano (if it’s fresh). Cut the vegetables into small cubes and the oregano needs to be finely chopped.
If you’re doing a 30 minute recipe put the oven on to heat to 180 now.
2. Next heat some olive oil in the frying pan and when hot add the onions. If you have all of the vegetables (except oregano), then cook them together in the order below and for the amount of time shown, not allowing them to burn
Onions – 10 mins
Peppers – 5 mins
Mushroom – 4 mins
Garlic – 2 mins
3. Just after adding the onions to the first frying pan add another frying pan to the hob (stove top) and cook the beef for approx 10 mins.
4. When both the vegetables and beef are cooked, add them to the same frying pan, add the tomato passata, the oregano and a few squirts of lemon juice and leave to cook (stirring every 3 minutes) whilst you move on to the pasta.
The pasta is the trickiest part of this recipe and far easier with fresh pasta strips.
5. Oil the oven pan, so that the pasta doesn’t stick.
6. Boil some water in the largest pan you have*, add a little salt and about two tablespoons of olive oil. When boiled add two fresh pasta strips, cook for 2 minutes, then take the 2 pasta strips out of the water (careful not to break them). Beware this pasta it really hot.
* A quick trick is to only boil an inch of water in the pan whilst you boil the rest of the water in a kettle, then add the kettle water to the pan.
7. Lay the pasta over the dish so that that it covers both the middle and the bottom and half hangs over edges, Now cook the next piece of pasta.
9. Add the sauce from the frying pan into the the dish.
10. Lay the the two pieces of pasta on top of the sauce.
11. Now add the Ricotta cheese, use a hot spatula to smooth it out, don’t press too hard.
12. Once flat(ish) add the parmesan and approx 3/4 of the mozzarella.
13. Now fold the pasta sheets over the cheese, pulling tight.
15. Sprinkle the rest of the cheese on top of the sauce.
16. Place in the oven on the middle wire shelf and cook for 10 minutes, do keep an eye on it and don’t allow it to burn.
17. Remove from the oven and leave it to cool/set for about 2 minutes.
18. Using a large spatula serve the required size slab on to a warmed plate.