Serves: 4
Lasagne Ingredients:
250g Mince
1 tbsp Olive oil
1 Onion, large, finely chopped
2 Cloves of garlic, finely chopped
100g Mushrooms, sliced
4 tbsp Red pesto
400g Tin of chopped tomatoes
1 Vegetable stock cube
2 tbsp Fresh basil, shredded
Salt and black pepper to taste
Sauce Ingredients:
20g Butter or margarine
20g Plain flour
Salt and pepper to taste
Pinch of nutmeg
225ml Milk
50g cheese
Ravioli Ingredients:
A large handful of fresh spinach
200g Ricotta (cheese)
Sheets of 4 fresh lasagne pasta (or dried pasta cooked for 5-10 minutes in a large pan of boiling water until soft)
Preparation Method:
1. Preheat the oven to 190°C
2. Heat the oil in a frying pan and gently fry the onion for 5 minutes or until softened. Add the garlic and mushrooms and cook for a further 3 minutes.
3. Stir in the mince, red pesto, tomatoes and stock cube. Bring to the boil and then simmer for 5 minutes. Stir in the chopped basil and season to taste.
4. To make the sauce, melt the butter in a pan and add the flour. Fry gently for 2 minutes then gradually add the milk stirring continuously. Bring to the boil and simmer for 2 minutes. Stir in the nutmeg and half of the cheese and season to taste.
5. Assemble: in an individual oven proof containers start with a layer of lasagne, mince mixture, cheese sauce then top with ricotta and spinach mixed together and lightly sprinkle with cheese.
6. Bake for 15-20 minutes until the sauce is bubbling.
Recipe Source: Primary Times
