Cheesy Tomato Lasagne

Cheesy Tomato Lasagne

Ready in 45 minutes • Serves 4-5
This dish most recently appeared in My Classic (5 Nights For 4) on Sunday, December 10, 2017.
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If topping begins to burn, reduce temperature and cook until pasta is tender. Brown off some beef mince with onions in step 1 if you want to add a little meat to this dish.

Ingredients

Cheesy Tomato 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
  • 3 sheets fresh lasagne
  • 100g baby spinach, roughly chopped

Béchamel sauce

  • 2 tablespoons butter
  • 2 tablespoons flour
  • 1½ cups milk
  • ½ block Parmesan cheese, finely grated
  • ½ cup grated tasty cheese

Salad

  • 1 shallot, finely diced
  • 2 tablespoons red wine vinegar
  • 1 tablespoon olive oil
  • ½ block Parmesan cheese, finely grated
  • 1 apple
  • ½ cos lettuce
  • ½ telegraph cucumber
  • 1 courgette

Steps

  1. Preheat oven to 210°C. Lightly grease a large baking dish (measuring about 35 x 25cm). Prepare your ingredients. 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 for a further 2-3 minutes, until fragrant.
  2. Add wine/stock and simmer for 1 minute, until almost evaporated. Add passata and carrot, 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 tasty cheese, then 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, spinach 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 Parmesan in a large bowl. Quarter apple and thinly slice; roughly chop lettuce; thinly slice cucumber; peel courgette into long, thin ribbons. Toss veggies in bowl with shallot dressing just before serving and season to taste.
  6. To serve, divide cheesy tomato lasagne between plates and serve with a handful of salad.

Nutritional Information

Energy 2613 kj
625 kcal
Protein 24.9g
Carbohydrate 68.9g
Fat 24.7g