Broken lasagna in a Dutch oven
A broken lasagna is the perfect substitute to the project of a traditional lasgana. Lasagna, but make it relaxed.
Servings: 8 portions
Ingredients
Tomato sauce
- 1 large onion chopped
- 3 cloves of garlic minced
- 1 tbsp vegetable oil
- 2 cans of 400g crushed tomatoes
- 200 ml Passata
- 100 ml red lentils
- 200 ml water
- 1 tsp salt
- 3 tbsp oregano
- 1 tsp sugar optional
- ½ tsp white pepper
Lasagna ingredients
- 400 g minced meat
- ½ tbsp vegetable oil
- 1 tsp salt
- ½ tsp white pepper
- 2 tbsp oregano
- 200 g mascarpone
- 150 g lasagna sheets
- 200 g fresh mozarella
- 100 g cheddar cheese shredded
Instructions
Tomato sauce
- Chop 1 large onion and 3 cloves of garlic.
- Fry the onion and garlic in 1 tbsp vegetable oil in a deep pot for about five minutes, until the onion is soft.
- Add 2 cans of 400g crushed tomatoes, 200 ml Passata, 100 ml red lentils and 200 ml water. Give a good stir.
- Add 1 tsp salt, 3 tbsp oregano, 1 tsp sugar (optional) and 1/2 tsp white pepper.
- Bring the sauce to boil, then let simmer under lid 15-20 minutes.
- Taste and add more salt and pepper as needed.
- Optional, for a smooth sauce, carefully transfer the sauce to a standing mixer and mix the sauce until smooth. Be careful when mixing hot liquids to not burn yourself.
Lasagna ingredients
- Add 1/2 tbsp vegetable oil into your Dutch oven or another large pot.
- Add 400 g minced meat to brown. Once almost browned, add 1 tsp salt, 1/2 tsp white pepper and 2 tbsp oregano.
- Add tomato sauce to browned meat and stir. Let cook together for about ten minutes.
- Stir 200 g mascarpone into the bolognese sauce, make sure it is stirred throughout the sauce.
- Break 150 g lasagna sheets in three pieces per sheet, do not worry if they break into smaller pieces. The broken lasagna is the perfect way to use up those broken sheets at the bottom of your package.
- Stick the lasagna sheets into the sauce and gently push down.
- Add a lid to your Dutch oven and let the lasagna cook for fifteen to twenty minutes. Check the sheets are soft but not cooked all the way.
- Cut 200 g fresh mozarella into thin slices and add on top of your lasagna.
- Shred 100 g cheddar cheese and add on top of the lasagna.
- Add the lid again and let cook for another five minutes until the cheese has melted.
- If you want to create a bubbly surface to your lasagna, place under grill in your oven for a few minutes, without the lid.
Notes
I often use canola/vegetable oil when cooking, it has a high heat resistance and does not flavour the food.
Using one pot only, saves me doing anymore dishes than I have to, frying the onions in the pot your planning to use for the sauce itself.
If you prefer a smoother tomato sauce, once cooked, carefully pour it in to a blender and blend on high speed until reach desired consistency