Buon appetito!

Arrabbiata lentil lasagna with ricotta cheese

made by Chloé Kookt

Ingredients

400 Gram ground beef

400 Gram ground chicken

2 jars Elvea Arrabbiata pasta sauce

2 glances Elvea Cubes

300 Gram lentils

4 paprika

4 carrots

2 shallots

2 courgettes

400 Gram cherry tomatoes

4 garlic clove

500 Gram ricotta

500 Gram buffalo mozzarella

200 Gram grated cheese

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.