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Deconstructed Lasagne

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Servings 6


  • 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


  • 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.


Adapted from Valli Little