So most of you caught the lasagne I cooked last night on my insta story and my phones since been blowing up with you asking what’s in it and how I made it. Well, good news it’s super easy to do and won’t take you long to make.
With Autumn in full swing and winter just around the corner, cosy food like this is exactly what the soul ordered.Flowing with fresh vegetables, nutrients and minerals this dish is everything the body of a hard working mama needs.
Courtesy of the amazing Tom Kerridge if you managed to catch him on TV earlier on this year.
One Layer Lasagne
- 1 tbsp Olive Oil Light
- 800 grams Lean Mince (5% Fat)
- 4 Garlic cloves Grated
- 2 Carrots Finely chopped
- 2 large Onions Finely chopped
- 1 tbsp Caraway Seeds
- 2 tbsp Tomato Puree
- 700 ml Fresh Beef Stock
- 400 grams Chopped Tomatoes (1 tin)
- 1 Beef Stock Cube
- 1 tbsp Dried Oregano
- 2 sprigs Rosemary Leaves picked and finely chopped
- 200 grams Button Mushrooms Halved
- 2 large Courgettes Thinly sliced on an angle
- 2 Beef Tomatoes Sliced into 12
- 250 grams Ricotta
- 125 grams Mozzarella
- 10 grams Parmesan Grated
- Sea Salt Sprinkle
- Black Pepper Sprinkle
Preheat the oven to 200C/180C Fan/Gas 6.
Spread the mince out onto a baking tray lined with baking paper. Bake on the top shelf for 40 minutes, breaking it up every 10 minutes. It should be a deep-brown and even colour. Remove and set aside. Keep the oven on.
Heat the oil in a large non-stick frying pan over a medium heat. Cook the onions for 10 minutes, or until soft, adding a splash of water if they start to stick.
Add the garlic and cook for 1 minute. Stir in the carrots and celery and cook for 5 minutes then add the caraway seeds, stiring for 30 seconds. Stir through the tomato purée and cook for 1 minute.
Add the mince, stock, tinned tomatoes, stock cube, herbs and mushrooms. Bring to the boil, then lower the heat to a simmer and cook for 25–30 minutes, or until the sauce has thickened to a rich ragu.
Pour the ragu into an ovenproof dish, about 23x33cm/9x13in and 5cm/2in deep. Layer the courgettes then the tomatoes on top, seasoning each layer with salt and pepper. Season the ricotta with salt and pepper and dot evenly over the tomatoes.
Scatter over the mozzarella and Parmesan then bake for 35 minutes, or until the topping is golden-brown.