Olive Magazine

Quick and easy lasagne

Published: June 3, 2016 at 2:40 pm
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  • Preparation and cooking time
    • Total time
  • A little effort
  • Serves 2

All the comfort of a lasagne but with very little effort; our quick and easy lasagne uses a clever buy to make it achievable mid-week.

Nutrition:
NutrientUnit
kcal751
fat47.8g
carbs49.3g
sugars11.1g
fibre4.7g
protein28.5g
salt1.8g
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Make this quick version, or click here for our classic lasagne recipe.

Ingredients

  • 1 clove garlic, crushed
  • olive oil
  • 400g tin chopped tomatoes
  • a small handful basil, chopped
  • 1 pack beef and red wine ravioli, about 250g
  • 4 tbsp mascarpone
  • 3 tbsp parmesan, grated plus extra for the top
  • 1/2 a small ball mozzarella, sliced

Method

  • STEP 1

    Cook the garlic in 1 tbsp olive oil for a couple of minutes, then tip in the tomatoes. Simmer for 10 minutes until thickened. Season and stir in the basil.

  • STEP 2

    Cook the ravioli in boiling water until almost tender but drain before it’s done as it will keep cooking in the oven. Mix the mascarpone and parmesan.

  • STEP 3

    Heat the oven to 200C/fan 180C/gas 6. Oil a small baking dish. Spoon a little tomato sauce in the bottom, add a layer of ravioli then dollop over half the mascarpone mix. Add more tomato sauce, the rest of the ravioli, then top with the remaining tomato sauce and mascarpone. Lay mozzarella on and sprinkle over a bit more parmesan. Bake for 20 minutes until golden and bubbling.

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