Cheesy Tomato and Ricotta Lasagne

Cheesy Tomato and Ricotta Lasagne

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Family (5 Nights For 4) on Sunday, November 26, 2017.
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If topping begins to burn, reduce temperature and cook until pasta is tender.

Ingredients

Cheesy Tomato and Ricotta Lasagne

  • 1 brown onion, finely diced
  • 2 tablespoons lasagne herbs
  • 70g tomato paste
  • ½ teaspoon salt
  • ½ cup red wine or vegetable stock
  • 1 jar tomato passata
  • 1 carrot, grated
  • 1 courgette, grated
  • 3 sheets fresh lasagne
  • ½ bag baby silverbeet, roughly chopped

Béchamel Sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1½ cups milk
  • ½ cup finely grated Parmesan cheese
  • 200g ricotta cheese

Salad

  • ¼ shallot, finely diced (optional, adults)
  • 1 tablespoon red wine vinegar
  • 1 tablespoon olive oil
  • ½ cup finely grated Parmesan cheese
  • 1 apple
  • ½ cos lettuce
  • ½ telegraph cucumber

Steps

  1. Preheat oven to 210°C. Lightly grease a large baking dish (measuring about 35 x 25cm). Prepare your veggies. Heat a drizzle of oil in a large, deep fry-pan on medium-high heat. Cook onion for about 2 minutes, until tender. Add lasagne herbs, tomato paste and salt and cook a further 2-3 minutes, until fragrant.
  2. Add wine/stock and simmer for 1 minute, until almost evaporated. Add passata, carrot and courgette, bring to a gentle simmer and cook for about 2 minutes, until thickened. Remove from heat and season to taste. Set aside.
  3. While sauce is simmering, melt butter in a small pot and whisk in flour. Add milk, a little at a time, whisking constantly, for about 3 minutes, until sauce is thick and creamy. Whisk in first measure of Parmesan and ricotta and remove from heat. Season to taste and set aside.
  4. Lay 1 sheet of pasta in the bottom of the prepared dish and top with 1/3 each of tomato sauce, silverbeet and Béchamel. Repeat with remaining ingredients, finishing with Béchamel. Bake for 30-35 minutes, until cooked through and golden.
  5. While lasagne cooks, combine shallot, vinegar, oil and second measure of Parmesan in a large bowl. Quarter apple and thinly slice; roughly chop lettuce; thinly slice cucumber. Toss veggies with shallot dressing just before serving and season to taste.
  6. To serve, divide cheesy tomato and ricotta lasagne between plates and serve with a handful of salad.

Nutritional Information

Energy 1939 kj
463 kcal
Protein 20.9g
Carbohydrate 40.3g
Fat 20.7g