Winter Is Coming
I almost imagine a before and after shot for this dish – the before is your good old classic lasagne with plenty of creamy cheese sauce and lots of layers of pasta and then the after is the newer, fresher, lighter version with a little added spring in its step in the form of basil pesto.
The combination of basil pesto and tomato sauce paired with the meatballs really livens up this hearty winter dish. If you’re anything like me (and Garfield), you’re eating lasagna a lot in the winter – so a little variety on a favourite goes a long way.
2 garlic cloves
12 lasagne sheets
1/2 cup basil pesto
Assemble pasta pockets into pan
150g bocconcini (small mozzarella balls)
50g grated parmesan
30-45 mins until cooked and crunchy
Boil water in a large pot, add 2 teaspoons of salt and lightly blanch the lasagne sheets until softened but not cooked through (I find it easier to blanch 3 at a time). Lightly oil a tray and place the pasta sheets onto the tray, separating the pieces with plastic wrap to avoid them sticking together.
While you blanch the pasta sheets, lightly fry the meatballs in a little oil until browned and cooked through. Set aside.
Preheat the oven to 180’c. Thinly slice the red onions and fry in a medium-heated pan until lightly caramelized (softened and a little brown). Slice the garlic cloves and add to the onions. Add half the passata to the onions and garlic to simply warm through. Turn the heat off at this stage.
Lay the pasta sheets on a board and spread a generous layer of basil pesto onto each sheet. Place a meat ball onto each lasagne sheet and fold the lasagne sheet around the meatball and place into the pan. Continue with the remaining meatballs and lasagne. Top with the remaining passata. Break the mozzarella balls and distribute evenly around the pan. Finish with grated parmesan, season and place into the oven for 30-45 minutes depending on how crunchy you like the cheese on the top of your lasagne.