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Tomato and Mascarpone Meatball Lasagne

Tomato and Mascarpone Meatball Lasagne
Tomato and Mascarpone Meatball Lasagne

 

By Claire Winstanley
Serves 4
Preparation time: 25min
Cooking time: 1hr


850g Easy to Cook Pork & Beef Meatballs
125g Egg Lasagne
1 red onion, finely sliced
3 sprigs thyme
680g Woolworths Italian Tomato Passata
125g Woolworths Fresh Basil Pesto
125g Buffalo Mozzarella
100g Hard Cheese, grated

Preheat the oven to 180’c.
Remove the sauce sachet from the foil tray and keep aside. Place the foil tray in the centre of the oven on a baking sheet and oven bake the meatballs uncovered for 20 minutes turning halfway through out cooking. Snip the corner of the sauce sachet and pour the sauce over the meatballs. Bake for a further 10 minutes or until cooked through. Remove from the oven and set aside.

While the meatballs are cooking, lightly blanch the lasagne sheets in salted boiling water for 4 minutes. Remove from the pot and drizzle over olive oil to prevent the sheets from sticking together. Set aside.

Place the onions and thyme in an ovenproof shallow pan and sauté in a little olive oil until softened. Add half the passata and simmer for 2 minutes to warm through. Turn off the heat. Spread a layer of the basil pesto on a sheet of pasta. Place a meatball in the centre of the pasta sheet, wrap it up loosely and place it in the pan. Continue with the rest of the meatballs and pasta.  Pour the remaining meatball sauce and passata over the pasta. Tear over the buffalo mozzarella and sprinkle with grated hard cheese. Place in the oven for 40 minutes until the pasta is cooked and the top is crispy and golden.

 

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