Buon appetito!
Arrabbiata lentil lasagna with ricotta cheese
made by Chloé Kookt
Ingredients
4 persons
- 500 Gram lasagna sheets
- 400 Gram ground beef
- 400 Gram chicken minced
- 2 jars Elvea Arrabbiata pasta sauce
- 2 glances Elvea Cubes
- 300 Gram lentils
- 4 peppers
- 4 roots
- 2 onions
- 2 zucchini
- 400 Gram cherry tomatoes
- 4 garlic clove
- 500 Gram ricotta
- 500 Gram Buffalo mozzarella
- 200 Gram 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.
