Small Batch Classic Lasagna

Small Batch Classic Lasagna


For the sauce:
  • 1 TBS light olive oil
  • 1 small brown onion, peeled and minced
  • fine sea salt and freshly ground black pepper to taste
  • 2 fat cloves of garlic, peeled and minced
  • 1/4 pound lean ground beef (4 ounces)
  • 1/4 pound Italian sausage meat (4 ounces)
  • 2 TBS double cream (heavy cream)
  • 1 (425g) tin of chopped tomatoes in juice, drained (reserve 60ml/1/4 cup of the juice (14 1/2 ounce tin)
  • 8 ounces of tomato passatta (tomato sauce)
You will also need:
  • 250g full fat cottage cheese (1 cup)
  • 1 small clove garlic, peeled and minced
  • 90g freshly grated Parmesan Cheese + 2 TBS (1/2 cup + 2TBS)
  • 3 TBS chopped fresh basil
  • 1 large free range egg, lightly beaten
  • fine sea salt and freshly ground black pepper to taste
  • 2 sheets of fresh lasagna, cut in half lengthwise (4 no-boil noodles)
  • 130g grated mozzarella cheese (1 cup)


  1. First make the sauce.  Heat the oil in a large saucepan over medium heat until it shimmers.  Add the onion and some salt and saute, without browning, stirring frequently, until softened.  Stir in the garlic and cook for about 30 seconds, then add both meats.  Scramble fry until no longer pink.  Stir in the cream and bring to a simmer.  Cook until the cream has been absorbed. Add the tomatoes with their reserved juice and the tomato passata.  Bring to a boil, then reduce to a slow simmer and cook until the flavours have blended well. Season to taste with salt and pepper.  Mash down large chunks with a potato masher. Set aside.
  2. Preheat the oven to 200*C/400*F/ gas mark 6.  Butter a small loaf tin or rectangular pie dish.
  3. Combine the cottage cheese, beaten egg, small garlic clove, basil leaf and salt and pepper to taste.
  4. Lay two dessertspoons of sauce in the bottom of baking dish (About 1/2 cup). Lay one noodle strip in the pan.  spread with 1/3 of the cottage cheese mixture, 4 TBS of the mozzarella and 1/3  of the meat sauce, repeating the layers two more times, finishing with a final layer of meat sauce.  Sprinkle with the remaining mozzarella and the remaining 2 TBS of Parmesan.
  5. Butter a sheet of foil and cover the dish tightly with it.  Bake in the preheated oven until the sauce bubbles around the edges. Uncover and continue to bake until heated through and the cheese on top is browned lightly in spots., about 10 minutes longer. Let stand for 15 to 20 minutes before serving.

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