One-layer lasagne
, Serves 6
A pasta-free lasagne: slow-baked beef ragu topped with courgette, tomato, ricotta and melted mozzarella.
| prepPreheat oven to 200°C / 400°F (180°C Fan / Gas 6) | ||||||||||
| 800 g 5% fat beef mince | Bake mince 200°C / 400°F, 40 min | Add mince, stock, tomatoes, herbs, mushrooms | Simmer 25–30 min until thick | Pour into dish; season, layer courgettes | Layer tomatoes, dot with ricotta | Top with cheeses; bake 200°C / 400°F, 35 min | ||||
| 1 tbsp light olive oil | Cook onions 10 min | Add garlic, cook 1 min | Add carrots & celery, cook 5 min | Stir in caraway 30 sec | Add purée, cook 1 min | |||||
| 2 large onions, finely chopped | ||||||||||
| 4 garlic cloves, grated | ||||||||||
| 2 carrots, finely chopped | ||||||||||
| 2 celery sticks, finely chopped | ||||||||||
| 1 tbsp caraway seeds | ||||||||||
| 3 tbsp tomato purée | ||||||||||
| 700 ml / 1¼ pints fresh beef stock | ||||||||||
| 400 g tin chopped tomatoes | ||||||||||
| 1 beef stock cube | ||||||||||
| 1 tbsp dried oregano | ||||||||||
| 2 sprigs rosemary, leaves picked and finely chopped | ||||||||||
| 200 g button mushrooms, halved | ||||||||||
| sea salt and freshly ground black pepper | ||||||||||
| 2 large courgettes, thinly sliced on an angle | ||||||||||
| 2 beef tomatoes, sliced into 12 | ||||||||||
| 250 g ricotta | ||||||||||
| 1 ball mozzarella, grated (125 g) | ||||||||||
| 10 g grated Parmesan | ||||||||||
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