This cheats frypan lasagne is a great way to use up leftover bolognese sauce. Make a cheats white sauce in this recipe too using ricotta.
Cheat's lasagne
Ingredients
90 g (⅓ cup) tomato passata
500 g tub Perfect Italiano™ Ricotta
2 tbsps. sour cream
1 egg
Salt & Pepper, to season
6 fresh lasagne sheets
3 cups Basic Bolognese (see recipe below) or any leftover Bolognese sauce, warmed
2 cups (180 g) Perfect Italiano™ Mozzarella
Method
Preheat oven to 200°C / 180°C fan-forced. Line an oven tray with foil. Spoon tomato passata over base of a 20cm -(8 cup capacity) heavy based ovenproof fry pan
Whisk ricotta, sour cream and egg in a jug. Season with salt and pepper as desired
Top tomato passata in pan with 1½ lasagne sheets, tearing if necessary, to cover base of pan. Spoon over ¾ cup of the Basic Bolognese sauce, then dollop with about 3 tbsps. of the ricotta mixture. Sprinkle with ½ cup of mozzarella. Repeat with another 2 layers of ingredients, ending with lasagne sheets. Spread the top evenly with remaining ricotta mixture and sprinkle evenly with remaining mozzarella
Bake on prepared oven tray for 30 minutes or until golden brown and bubbling (cover loosely with foil if over-browning). Remove from oven. Allow to stand for about 10 minutes, before serving as this helps make the lasagne easier to cut into portions
Basic bolognese sauce
Ingredients
1 tbsp. olive oil
1 onion, finely chopped
2 celery stalks, finely chopped
2 garlic cloves, crushed
1 kg beef mince
½ cup (110 g) tomato paste
¾ cup (185 ml) chicken stock or red wine
1 x 400 g can diced tomatoes
1 x 700 g bottle tomato passata
Method
NOTE: If making your own bolognese for this recipe, please allow for extra 10 min prep time and 1 hour cooking. Bolognese recipe makes approximately 7 cups (1¾ Litres) of sauce
Heat the oil in a large heavy based saucepan over medium heat. Add the onion, celery and garlic and cook, stirring, for 5 minutes or until onion softens. Add mince and cook, stirring to break up lumps for 5 minutes or until browned
Add the tomato paste and stock or red wine to mince mixture and bring to the boil. Reduce heat and simmer for 5 minutes or until stock or wine reduces slightly
Add the diced tomato and passata and simmer, stirring occasionally, for 45 minutes or until sauce thickens
Tips & Hints
For leftovers, divide the Bolognese into 3 to 4 cup portions and freeze in airtight containers or resealable plastic bags for up to 3 months. Thaw in the fridge overnight
You can also refrigerate the Bolognese in an airtight container for up to 3 days
