Name: Spicy meatball pan lasagne
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 2 tbsp olive oil; 20 ready-made pork meatballs; 1 tsp fennel seeds crushed; ½ tsp chilli flakes; 100g frozen sofrito mixture; 400g finely chopped tomatoes; 1 chicken stock cube; 8 fresh lasagne sheets each cut into four triangles; 1 ball mozzarella torn into pieces; fresh basil pesto to serve

Spicy meatball pan lasagne garnished with pesto

2 tbsp olive oil
20 ready-made pork meatballs
1 tsp fennel seeds
crushed
½ tsp chilli flakes
100g frozen sofrito mixture
400g finely chopped tomatoes
1 chicken stock cube
8 fresh lasagne sheets
each cut into four triangles
1 ball mozzarella
torn into pieces
fresh basil pesto
to serve

Method

step 1
Heat the olive oil in a large, deep frying pan. Fry the meatballs until browned all over, seasoning while you cook. Scoop the meatballs out of the pan and fry the crushed fennel seeds with the chilli flakes for 1 min.
step 2
Add the frozen sofrito mixture and cook for 10 mins until softened. Add the tin of finely chopped tomatoes, 400ml of water and the stock cube. Simmer for 10 mins, then add the meatballs back in.
step 3
Cook until the sauce has thickened, then add the pieces of fresh lasagne sheets. Simmer until the lasagne is tender, adding a splash of water if it thickens too much (it should be juicy). Top with the torn mozzarella and a good drizzle of fresh basil pesto.