Rich Olive & Tomato Lasagne Recipes

Cooking Time: 15 - 30 mins
Serves: 2   

Ingredients

2 tbsp of extra virgin olive oil 1 red onion, finely sliced into wedges 2 garlic cloves, crushed 225g of good quality beef or lamb mince 1 tsp of mixed dried herbs 190g jar of Sacla' Olive and Tomato Stir Through sauce 150ml of red wine 2 sheets of lasagne 125g of Italian melting cheese (Gorgonzola), cubed basil leaves to garnish sea salt and freshly ground black pepper

Instructions

Heat the oil in a large saucepan and fry the onion for five minutes until its softened. Add the garlic and continue to cook for another few minutes until the garlic is soft, but not browned. Stir in the mince and cook it until its lightly browned. Add the Sacla' Olive and Tomato Stir Through sauce with the wine and bring the whole lot to the boil. Season and allow it to bubble for ten minutes or so, or until the mixture is reduced by half. Meanwhile, cook the lasagne sheets in boiling water. You can make sure the sheets don't stick together by adding a drop of olive oil to the water. When they've cooked, lift the sheets out of the pan using a fish slice. Lay a sheet in the centre of a plate. Spoon the filling over half of the sheet and then fold the pasta over. (Repeat with the second sheet of lasagne.) Scatter the cheese over the pasta and grill for a few moments until the cheese is just about to bubble. Serve with a salad and garnish your individual lasagne with a couple of whole basil leaves.