This hearty soup is a proper hug in a mug. The ricotta and Parmesan topping really fulfills the 'lasagne' promise, but if you don’t want to bother you can just top it with grated cheese and it’ll still be a winner. The super-cheesy garlicky toasties are a good addition to any tomatoey soup — or just eat them on their own!
READY IN: 45 MINUTES SERVES: 6
Ingredients:
2 tsp olive oil
350-500g beef mince
1 onion, chopped
3-4 cloves garlic, crushed (around 1 tbsp)
1 courgette, chopped (or use another green vegetable)
1 carrot, peeled and chopped
500ml passata
400g can chopped tomato
2 cups beef stock
1 tsp extra beef stock powder
1/4 cup tomato paste (around 4 tbsp)
2 tbsp chopped parsley
2 tsp dried basil
1 tsp dried oregano
2 cups broken-up lasagne sheets, the crinkly kind, or another pasta such as macaroni
Cheesy garlic melts:
2 tbsp butter
1/2 tbsp olive oil
2 cloves garlic, crushed
2 tbsp finely chopped parsley
8 slices white bread
4 slices of cheese – cheddar, Edam (whatever you have)
1/4 cup grated mozzarella (optional)
Topping:
1/2 cup ricotta
1-2 tbsp grated parmesean
1 tbsp chopped parsley, plus extra
2 tbsp chopped basil (optional)
Method:
1. Heat the oil in a large saucepan. Add the mince and cook, stirring and pressing with a fork or masher to break up any lumps. When crumbly and browned, add the onion, garlic, courgette and carrot to the pan and cook gently, stirring occasionally, until the onion is soft.
2. Add all the remaining soup ingredients except for the lasagne. Bring just to the boil and simmer the soup for 30 minutes.
3. Add the uncooked lasagne directly to the soup, simmer for 10 minutes until cooked, then add some extra water to thin.
4. Make the cheesy garlic melts. Combine the butter, oil and garlic in a small microwave-safe bowl and melt in the microwave (or melt in a small saucepan.) Add the chopped parsley, then brush over one side of each piece of bread. Place the cheese on the uncoated sides of the 4 slices, then top with the remaining bread, with the buttery sides on the outsides. Heat the remaining butter mixture in a frying pan and gently cook the sandwiches on both sides till golden and the cheese has melted. Slice into quarters to serve.
Tips: Mix and match the vegetables according to what you have: capsicum, finely shredded spinach, broccoli. . . If your jar of passata is a bit larger, just use it all – a little more won't hurt.
This recipe has been a fan favourite for over a decade. Cut it into slices for the kids or into tiny squares as a treat with your cuppa. It also freezes well, so you can stash a few squares away for when no one is looking.
Chia seeds and Greek yogurt bring protein, fiber, and healthy fats to this naturally sweet, satisfying dessert.
When I go to a certain restaurant, I have to order the katsu curry, with a number of small plates of course. I like serving this with some cucumber, pickled onions and a bit of soy sauce. Divine.
Everyone loves tacos, but they aren’t the most natural weight-loss food. By pairing white fish with a juicy mango salsa, this recipe gives us the best of both worlds – it’s filling and tastes superb!
These muffins are edible poetry. The earthy elegance of matcha meets the sweet tang of raspberries and the creamy allure of white chocolate in a muffin that’s as sophisticated as a first date at a five-star teahouse.
A healthy, easy breakfast crumble from Filling Meals by Lindsay Wilson.
Roasted in a sweet mustard glaze and served with a buttery gravy, Rick Stein‘s ham is a classic Christmas crowd-pleaser.
Spumoni is a molded Italian dessert made with pistachio, cherry, and either chocolate or vanilla gelato. The colors are beautiful, and the flavor is buonissimo.
Here we’re jazzing up a handy grain packet, meaning you get big flavour, fast.
Growing up in Germany, Verena remembers two camps when it came to potato salad: camp mayo and camp oil/broth.
