Lasagne

Recipe uploaded by

Angela Nilsen

2 ratings

Recipe by Angela Nilsen

Subscribe to Good Food magazine - 3 issues for £3

Tested

Leave a comment or rate this recipe

1. Make the meat sauce: heat oil in a large sauté pan, then tip in onion and fry for 5 mins until golden. Add carrots and garlic, then fry for 2 mins more. Stir in both meats, breaking up the pork with a wooden spoon. Cook over a high heat until the meat is no longer pink and the juices are released. Pour in wine, scrape the bottom of the pan as you stir, then cook for 1-2 mins until the liquid is reduced. Tip in tomato purée, tomatoes and 2 tbsp water, then stir to break up tomatoes. Add ½ tsp nutmeg and some pepper, cover, then simmer for 1 hr, stirring occasionally. Taste and add salt if you like. Mix in torn basil. Sauce can be chilled for up to 1 day.
2. While the sauce is simmering, prepare the other layers. Tip the spinach into a large bowl and pour over boiling water. After 30 secs, tip spinach into a colander and put under cold running water briefly to cool. Squeeze to remove excess water. Beat the egg in a bowl, then mix with ricotta, parsley, a pinch of nutmeg and pepper. Soak the lasagne sheets in a single layer in boiling water for 5 mins. (Although the packet says no pre-cook, I find soaking improves the texture.) Drain well. Heat oven to 200C/fan 180C/gas 6.
3. Start layering. Spread a few big spoonfuls of sauce to barely cover the base of an ovenproof dish (20 x 29 x 6cm deep). Cover with 2 sheets of lasagne, then spread over half the remaining sauce. Cover with 2 more lasagne sheets, then scatter spinach evenly over. Spread the ricotta mixture on top and cover with 2 more lasagne sheets. Spread with remaining sauce, then scatter over mozzarella and Parmesan to almost cover meat. Top with cherry tomatoes and some pepper, then cover loosely with foil.
4. Bake for 35 mins, then remove foil and bake 5-10 mins more. Leave for a few mins, then scatter with basil and serve with salad.

Per serving

447 kcalories, protein 38g, carbohydrate 31g, fat 19 g, saturated fat 9g, fibre 0g, salt 0.96 g

Latest comments and suggestions

• Lynnes

  25 September 2008

  Lynnes commented on this recipe

  Delicious, the only thing I changed was the Ricotta for half fat creme fraiche.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Victoria

  25 September 2008

  Victoria commented on this recipe

  This looks simply fantastic - I can't wait to make it for my family. Let's hope it tastes as good as it looks. :o)

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Elaine

  28 September 2008

  Elaine rated and commented on this recipe

  

  Really good and the ricotta sauce option is dead simple, so much quicker than the bechamel I normally make.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• silloo

  10 October 2008

  silloo commented on this recipe

  This recipe looks great n Im sure it will taste awesome too,. must try it for my family very sooooooooooooon.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• silloo

  10 October 2008

  silloo commented on this recipe

  This recipe looks great n Im sure it will taste awesome too,. must try it for my family very sooooooooooooon.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• blulou

  24 November 2008

  blulou rated and commented on this recipe

  

  This seems like such a great version, unfortunately I found it was a little bland. The rump steak adds nothing to the flavour at quite a high cost, so I think next time I'll use the usual mince steak but use less meat and add more veg to keep the calories down. And I think I'll add the parmesan to the ricotta layer to give that a boost. I will definitely do this again, the topping with the cherry tomatoes and cheese is fantastic and its much lighter overall, I think with a couple of changes this will be the ultimate recipe for me.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/7683/

Your binder

• Register
• Sign in
• More info

Save your favourite recipes; add, rate and comment on recipes. Plus, get our newsletter.

Ingredients

FOR THE MEAT SAUCE

• 1 tbsp olive oil
• 1 onion , chopped
• 2 medium carrots , diced
• 3 plump garlic cloves , finely chopped
• 250g lean rump steaks , trimmed of fat, thinly sliced, then very finely chopped
• 250g lean minced pork
• 100ml red wine
• 2 tbsp tomato purée
• 400g can plum tomatoes
• tsp ground nutmeg , plus a pinch
• handful basil leaves , torn

FOR THE LAYERS

• 300g fresh spinach
• 1 egg
• 250g tub ricotta
• handful flat-leaf parsley , chopped
• 6 wide sheets (about 175g) no pre-cook lasagne
• 125g ball mozzarella , preferably buffalo, roughly chopped
• 50g parmesan , coarsely grated
• 200g cherry tomatoes on the vine
• basil leaves and green salad leaves, to serve

Search Good Food

Keywords

Filter search

Recipes All this site The web

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Cajun & Creole Caribbean French German Greek Indian Italian Mediterranean Mexican Moroccan Scottish Spanish Swiss Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Annabel Karmel Anthony Worral Thompson Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Silvana Franco Thane Prince Tony Tobin Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Suitable for diabetics Search by magazine BBC Good food olive Search by servings 1 2 4 6 8 For a crowd

How to videos

• Preparing a ham
• Making chocolate truffles
• Knife skills
• Browse all videos

Difficulty and servings

Serves 6

Preperation and cooking times

Prep 35 40 mins

Cook min 1 hr 50 mins

Ingredients

FOR THE MEAT SAUCE

• 1 tbsp olive oil
• 1 onion , chopped
• 2 medium carrots , diced
• 3 plump garlic cloves , finely chopped
• 250g lean rump steaks , trimmed of fat, thinly sliced, then very finely chopped
• 250g lean minced pork
• 100ml red wine
• 2 tbsp tomato purée
• 400g can plum tomatoes
• tsp ground nutmeg , plus a pinch
• handful basil leaves , torn

FOR THE LAYERS

• 300g fresh spinach
• 1 egg
• 250g tub ricotta
• handful flat-leaf parsley , chopped
• 6 wide sheets (about 175g) no pre-cook lasagne
• 125g ball mozzarella , preferably buffalo, roughly chopped
• 50g parmesan , coarsely grated
• 200g cherry tomatoes on the vine
• basil leaves and green salad leaves, to serve

Per serving

447 kcalories, protein 38g, carbohydrate 31g, fat 19 g, saturated fat 9g, fibre 0g, salt 0.96 g

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.