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Beef, ricotta and basil pesto lasagne
Beef, ricotta and basil pesto lasagne
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Prep Time:
35 minutes
Cook Time:
50 minutes
Total Time:
85 minutes
Experience lasagne reimagined with innovative twists on classic layers, rich sauces, and gooey cheesiness.
Ingredients:
  • 200g button mushrooms
  • 1 medium zucchini, roughly chopped
  • 1 medium carrot, peeled, roughly chopped
  • 36.40 gm olive oil
  • 500g lean beef mince
  • 700g btl Mutti Tomato Passata
  • 255.00 gm beef stock
  • 250g packet dried instant lasagne sheets
  • 250.00 ml grated mozzarella
  • 250g tub smooth ricotta
  • 300ml thickened cream
  • 2 eggs, lightly beaten
  • 1/2 x 135g tub basil pesto dip
  • Fresh basil leaves, to serve
Instructions:
  • In a food processor, finely chop mushrooms, zucchini, and carrot. Heat 1 tablespoon of oil in a deep frying pan over medium heat. Add the vegetable mixture and cook for 5 to 10 minutes until very soft. Transfer to a bowl. Increase heat to medium-high. Add the remaining oil to the pan and sauté mince for 5 minutes until browned and cooked through. Stir in garlic and the vegetable mixture.
  • Combine the tomato passata and stock in the pot, stirring well. Bring the mixture to a boil, then lower the heat. Season with salt and pepper. Simmer, stirring occasionally, until the sauce thickens, about 15 minutes. Remove from heat.
  • Preheat your oven to 180°C/160°C fan-forced and grease a 10-cup-capacity, 22cm x 30cm (base) ovenproof dish. Spread 1 1/2 cups of mince mixture over the base, then layer with a quarter of the lasagne sheets, trimming them to fit. Follow with a portion of mince mixture and a sprinkle of mozzarella. Repeat these layers twice more before finishing with lasagne sheets. In a separate bowl, combine ricotta, cream, eggs, and pesto until smooth. Season with salt and pepper, then pour the mixture over the lasagne.
  • Cover with baking paper and foil before baking for 35 to 40 minutes. Remove the foil and paper, then bake for an additional 10 minutes until golden and heated through. Let it stand for 5 minutes before serving.

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