jar-label lasagne

Full disclosure: this is literally the recipe from the back of the jar (because my freestyle attempts were really bad). I modify it with a Pinterest hack: topping it with fresh mozzarella and cherry tomatoes. It looks 10x fancier and tastes fresher.

First slice is always ugly.

Ingredients¹²

• 250 g lasagne sheets
• 600 g red lasagne sauce
• 300 g minced meat
• 1 onion, chopped
• 100 g cherry tomatoes, halved
• 125 g fresh mozzarella, sliced
• 175 g grated cheese
• 3 tbsp olive oil
• Optional: diced carrot, bell pepper (italian mix)

Instructions

1. Preheat the oven to 200°C.
2. Heat olive oil in a large pan and brown the minced meat for 3 minutes.
3. Add the onion (and optional vegetables) and cook for 5 minutes.
4. Stir in the red sauce and heat through for 3 minutes.
5. Grease the oven dish and lay down the first layer of lasagne sheets horizontally.
6. Spread half the meat sauce, then top with a layer of vertical sheets.
7. Spread half the grated cheese.
8. Repeat the layers, finishing with the remaining grated cheese.
9. Top with fresh mozzarella slices and scatter the cherry tomatoes over the surface.
10. Bake for 30 minutes until bubbling and golden.
11. Let rest for 10–15 minutes before cutting.

Footnotes

1. I usually make double this amount. ↩

2. The original recipe included bechamel, but I cook without it ↩