Beef Lasagne
Around 30% fewer calories and significantly lower saturated fat, extra lean beef mince throughout and ricotta in place of a full butter béchamel, with the authentic depth of slow-cooked ragù and the layered richness of the classic.
Italian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Dice onion, carrot, and celery finely. Mince garlic. Grate Parmesan. Mix ricotta with egg, half the Parmesan, salt, and pepper until smooth. Preheat oven to 190°C.
Saute
Heat olive oil in a medium pan over medium-high heat. Cook onion, carrot, and celery 6 minutes until softened. Add garlic, cook 1 minute until fragrant.
Build 1
Increase heat to high. Add beef mince, break up continuously, cook 4 minutes until browned and moisture evaporates. Stir in tomato purée, cook 1 minute until darkened.
Simmer
Pour in red wine, simmer 2 minutes until reduced by half. Add chopped tomatoes, stock, oregano, and basil. Season well. Simmer uncovered over low heat 25 minutes until ragù is thick and deeply colored.
Build 2
In a small deep baking dish (approximately 8 x 10 inches / 20 x 25 cm), layer ragù, lasagne sheets, and ricotta mixture, repeating until used. Finish with ricotta layer topped with remaining Parmesan. Cover with foil.
Bake
Bake covered at 190°C for 25 minutes until heated through. Remove foil, bake 12 minutes more until golden and bubbling at the edges.
Rest and plate
Rest lasagne 8 minutes before serving. Cut into 2 portions and serve warm with extra Parmesan if desired.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.