Buon appetito!
Arrabbiata lentil lasagna with ricotta cheese
made by Chloé Kookt
Ingredients
4 persons
- 500 grams of lasagna noodles
- 400 grams ground beef
- 400 grams of minced chicken
- 2 jars of Elvea Arrabbiata pasta sauce
- 2 cans Elvea Cubes
- 300 grams of lentils
- 4 bell peppers
- 4 carrots
- 2 onions
- 2 zucchinis
- 400 grams of cherry tomatoes
- 4 teeny look
- 500 grams ricotta
- 500 grams buffalo mozzarella
- 200 grams grated cheese
Preparation
-
1
Preheat the oven to 180 degrees.
-
2
Brown the minced meat in a deep pan with a dash of olive oil.
-
3
Meanwhile, dice all the vegetables. Add them systematically to the minced meat.
-
4
Add all the herbs and the chopped garlic and stir well. Season additionally with salt and pepper to taste.
-
5
Add the lentils and then deglaze with the arrabiata sauce and diced tomatoes. Simmer the sauce over medium heat for about 20 minutes.
-
6
Take a baking dish and make layers of the sauce, lasagna sheets and ricotta. Finish with a layer of sauce and sprinkle the grated cheese and buffalo mozzarella on top.
-
7
Put the lasagna in the oven for about 30 min.
