Wednesday, November 24, 2010
I am very fond of lasagne but sometimes it just takes a bit too long to cook up all the component parts, assemble them and then cook the assembled product. The other evening I felt like lasagne but wanted it a bit for quickly. So I used a few prepared ingredients and was creative about including what I had on hand in terms of vegetables and ricotta.
375gr reduced fat ricotta
500gr minced pork
1 piece of broccoli
400gr Bertolli Summer basil & pasta sauce
2 cloves garlic
1/4 tsp Sambal Oelek
4 leaves of silverbeet
Ready to cook lasagne sheets
Preheat oven to 160c.
Pour pasta sauce into pan and heat.
Add peeled and sliced parsnip and carrot to sauce and stir.
Add pork mince to mixture and stir to combine.
Break broccoli into florets and add.
Stir, cover and simmer for 20 minutes or until vegetables tender.
Meanwhile fill steamer with water and bring to boil.
Roughly chop leaves and stalks of silverbeet and add to steamer.
Add crushed garlic and Sambal Oelek to silverbeet.
Steam until silverbeet tender.
Assemble lasagne with layers of pasta sheets, meat sauce, silverbeet and ricotta.
Commence with layer of meat sauce in bottom of dish, add pasta sheet, then silverbeet and top with ricotta.
Continue in this order until to top of dish, ending with meat sauce layer.
Place in middle of oven and cook for 50 minutes in 160c oven.
Allow to sit for 15 minutes then slice into chunks to serve.
Sprinkle with parmesan and serve either alone or with a green salad.