Homemade Lasagne

Homemade Lasagne

Made with Passata

Sweet and creamy, the classic Passata is the most convenient way to use tomatoes. It’s ideal for short cooking time recipes in which it maintains its bright red color. You only need to heat it up to give a creamy texture to your recipes with eggs, white meat or to prepare a quick sauce for your pasta. At the table, its sweetness and velvety texture will make everyone happy, even the youngest.

(COOK TIME: 60+ min)

Medium

Ingredients

To make the ragù

  • 500 g pork and fennel sausages
  • 1 tablespoon extra virgin olive oil
  • 1/3 cup dry white wine
  • 1/4 tsp cinnamon, powdered
  • 1/4 tsp chilli flakes
  • 1 jar Mutti Passata ((400 g) )
  • cup peas, frozen

To make the lasagne

  • 1 packet of lasagne sheets ((375 g) )
  • 10 g butter, unsalted
  • 60 g parmesan cheese, grated
  • 300 g mozzarella cheese, thinly sliced
  • 60 ml cream
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Method

  1. To make the ragù:
  2. Remove the casings from the sausages and break up the meat into small pieces. Heat the oil on medium heat in a large frypan and add the pieces of sausage. Cook for about 5 minutes until the meat has cooked through, stirring every minute or so, then add the wine. Let that cook off.
  3. Add the cinnamon, chilli and the Mutti Passata. Turn the heat down to low and allow the flavours to infuse as it cooks. After about 10 minutes, add the frozen peas and stir through. Stir occasionally, adding a bit of water if it looks dry. The sauce will take another ten minutes to cook after you have added the peas.
  4. Season with salt and chilli. Set aside to cook whilst you prepare the pasta.
  5. To make the lasagne:
  6. Preheat the oven to 200C. Cook the lasagne in boiling water according to the instructions and lay on clean tea towels. Pat dry.
  7. Grease an oven-proof dish with butter (mine measured 20 x 30 cm). Place a couple of spoonfuls of ragù on the base making sure it is well covered. Spread a layer of cooked lasagne sheets evenly on the ragù and scatter parmesan on top. Add some more ragù and a couple of teaspoons of cream. Then add another layer of pasta, scattering more parmesan and thinly sliced mozzarella on top. Repeat until all the ingredients have been used up.
  8. Cover the top layer with mozzarella and parmesan cheese.
  9. Place the dish in the oven and bake for 45 minutes. Remove from the oven, cover in foil and rest for another ten minutes before serving.

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Also made with: Passata


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