Nutrition and extra info
Nutrition: Per serving
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It’s…
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…
For the tomato sauce
The courgette is a variety of cucurtbit, which means it’s from the same family as cucumber,…
The carrot, with its distinctive bright orange colour, is one of the most versatile root…
A collection of long, thick, juicy stalks around a central, tender heart, celery ranges in…
This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…
True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…
For the white sauce
Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…
One of the most widely used ingredients, milk is often referred to as a complete food. While cow…
A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…
Heat 1 tbsp oil in a frying pan over a medium heat and fry the onion and mushrooms with a pinch of salt for 10 mins until soft. Put in a bowl and leave to cool. Add the mince, egg, parmesan, garlic and breadcrumbs, season and mix well with your hands. Roll into 25 small meatballs. Heat another 1 tbsp oil in the pan and fry the meatballs for 5 mins until browned (you’ll need to do this in batches). Put on a plate and set aside.
To make the tomato sauce, heat the remaining oil in the pan and fry the garlic, courgettes, carrots and celery for 10-15 mins until softened, adding a splash of water if needed to prevent it sticking. Stir in the thyme, passata, stock and vinegar and simmer for 20 mins until thickened. Blitz with a hand blender if you prefer a smooth sauce. Season well.
To make the white sauce, heat the butter in a medium saucepan over a medium heat. Sprinkle in the flour and stir to make a paste. Slowly add the milk, stirring, then the bay leaves (if using) and cook for a few minutes until thick. Season, add the cauliflower and simmer for 1 min.
Heat the oven to 200C/180C fan/gas 6. Stir the meatballs into the tomato sauce and spoon half into a lasagne dish. Top with half of the pasta sheets, then spoon over half of the white sauce and some mozzarella. Repeat with the remaining meatballs and sauces, then scatter over the rest of the mozzarella and the extra parmesan. Bake for 1 hr until golden.
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