Quick and easy lasagne
- Preparation and cooking time
- Total time
- A little effort
- Serves 2
Skip to ingredients
- 1 clove garliccrushed
- olive oil
- 400g tin chopped tomatoes
- a small handful basilchopped
- 1 pack beef and red wine ravioliabout 250g
- 4 tbsp mascarpone
- 3 tbsp parmesangrated plus extra for the top
- 1/2 a small ball mozzarellasliced
Nutrition: per serving
- kcal751
- fat47.8g
- carbs49.3g
- sugars11.1g
- fibre4.7g
- protein28.5g
- salt1.8g
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.
