Tomato, Spinach and Ricotta Lasagne

Tomato, Spinach and Ricotta Lasagne

Ready in 45 minutes • Serves 2-3
This dish most recently appeared in My Classic (4 Nights For 2) 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 onion in step one if you would like a little extra protein.

Ingredients

Grape and Asparagus Bulgur

  • ½ cup bulgur wheat
  • ½ cup bulgur wheat
  • 1 tomato
  • 100g grapes
  • ¼ red onion

Tunisian Pulled Lamb

  • ¼ red onion, thinly sliced
  • 1 clove garlic, minced
  • 2 teaspoons grated ginger
  • ¼ teaspoon salt
  • 1 tablespoon Tunisian spice mix
  • 250g pulled lamb
  • ½ cup chicken stock
  • ½ bag baby spinach

To Serve

  • 50g harissa hummus

Steps

  1. Prepare Tunisian lamb ingredients. Bring full kettle to the boil. Add bulgur and a pinch of salt to a heat-proof bowl and cover with boiling water. Cover and leave to soak for 15-18 minutes, until grains are tender. Drain well through a sieve.
  2. While bulgur cooks, heat a drizzle of oil in a large fry-pan on medium heat. Cook sliced onion for about 3 minutes, until softened. Add garlic, ginger, salt and Tunisian spice mix and cook a further 1-2 minutes, until fragrant.
  3. Add pulled lamb and stock to pan and simmer for 3-5 minutes, until thickened, breaking up lamb with a wooden spoon as it cooks. Stir through spinach until wilted and season to taste.
  4. While lamb is simmering, prepare the salad. Holding the woody ends of the asparagus, peel into long ribbons; dice tomato 2cm; cut grapes in half; finely dice remaining measure of onion.
  5. When bulgur has cooked, toss all grape and asparagus bulgur ingredients together in a large bowl with a drizzle of oil and season to taste.
  6. To serve, divide grape and asparagus bulgur between plates, top with Tunisian pulled lamb and dollop with harissa hummus.

Nutritional Information

Energy 2398 kj
573 kcal
Protein 24.4g
Carbohydrate 59.7g
Fat 23.5g