Deconstructed Lasagne
I bumped into a client on the street a few months ago, and she told me her friend had made her the deconstructed lasagne from Valli Little’s book for dinner, and it was absolutely amazing. We spent about 10 minutes talking about it, right down to the type of pasta and where to buy it. Right then and there I knew I had to make it.
I really liked the sauce, from the tartness of the balsamic vinegar, the refreshing element of the lemon zest, the rich tomatoy-ness, even the pops of olives and I’m not a massive olive fan. The flavours remind me of a rich osso bucco dish my mother used to make.
Whilst frilly pasta isn’t essential, it is fun! This is the curly fettuccini by San Remo, found at the supermarket.
Deconstructed Lasagne
Print RecipeIngredients
- 2 tbs olive oil
- 2 onions, chopped
- 2 garlic cloves, chopped
- 1 tbs chopped rosemary
- ½ tsp dried chilli flakes
- grated zest of 1 lemon
- 4 tbs tomato paste
- 500g beef mince
- 2 tbs balsamic vinegar
- ½ cup flat-leaf parsley leaved, chopped, plus 2 tablespoons extra for the ricotta
- 2 x 400g cans chopped tomatoes
- 500g lasagnette pasta, or papperdelle
- 200g fresh ricotta
- grated parmesan to serve
Instructions
- Heat the oil in a pan over medium-low heat. Add the onion, garlic and rosemary and cook, stirring occasionally for 2-3 minute until the onion is softened.
- Add the chilli and lemon zest and cook for a further minute, then add the tomato paste and cook, stirring for 30 seconds.
- Add the beef and cook, breaking up with a wooden spoon, for 3-4 minutes until browned.
- Add the balsamic, parsley and chopped tomatoes. Season with salt and pepper, bring to a simmer, then reduce heat to low and cook, stirring occasionally, for 30-40 minutes until thick and rich.
- Cook the pasta according to packet instructions when sauce is nearly ready. Drain, then stir through the sauce.
- Stir the extra parsley through the ricotta. Season, then place a dollop of ricotta in base of 4-5 bowls. Top with pasta, sprinkle with parmesan, then add another dollop of ricotta and serve.
Notes
Adapted from Valli Little
Post updated 8 August 2020.
Erin@theFoodMentalist
Looks delicious x
Simon @ the heart of food
Looks like a nice pasta dish. I presume the ricotta is in place of the bechamel?
Iron Chef Shellie
Yeah, much lighter for the palette and the belly 😉
Julie
Awesome! I had this bookmarked in the book and wasn’t sure about cooking it, think I changed my mind!
leaf (the indolent cook)
I think I might actually prefer the deconstructed version! It looks wonderful.
Michelle
This is so much healthier!!!
ray
I think I like the Lasagne in this form. It looks delicious. Thank you for sharing this post.
– Have a wonderful day –
ray
betty
this looks so good- luv the idea of deconstructing it!
Cherrie
looks great. love the dollop of the ricotta on top. I need to get a move on with my cookbook challenge posts :/
Roxanne
Ooohhh yum!! Have to get that book!!
Nic@diningwithastud
This looks delicious! I love the ricotta – you can either have it dabbed on each mouthfull or stir it all up. YUM!
Apex@blueapocalypse
This looks great, haven’t thought of making lasagne like this before.
I’m not a fan of capers and olives either.
Hannah
You had me at balsamic! And don’t tell, but I’d prefer your deconstructed lasagne to my dad’s standard spag bol anyday 😉
Mez
OH YES!!!!
I will put lemon into ANYTHING what a great idea!!!
Seriously considering whipping this up this week not to have with pasta maybe on grilled eggplant…. hmmmmmmmmm using heart smart meat hmmmmmmmmmmmmmm
Adrian (Food Rehab)
This would be PUUURFECT for lunch. Can you pack me a box? I’ll bring over some tupperware!
fanny
wow this looks sooo tempting *drool*
your plating makes it looks even more delicious actually. damn, i am gonna make this tomorrow! :p
Johanna GGG
Sounds like this is a recipe full of great flavours – am intrigued by the pasta – would be a good excuse to head down to the Mediterranean supermarket on sydney rd to check out all the fascinating pastas
Lorraine @ Not Quite Nigella
This is bookmarked in my copy too-isn’t it a great idea? 🙂
GourmetGetaways
Oh I really need to catch up on these challenges 🙁 I am sure your deconstructed lasagne was just the thing for this cold weather. I will be in the next challenge!
msihua
Lols.. I’m not sure about the deconstructed part of this… I was expecting a bowl of tomato, a bowl of mince and deep fried lasagna sheets (since you guys love deep frying/air frying so much now!)
penny aka jeroxie
nom nom… deconstructed seems like a pasta dish
leigh
Yay, I’ve got this book and am planning to make it very soon – I love lasagne!