Main Meals

Meatball lasagne

4 - 6
Medium
15 minutes
70 minutes

Sure you can have a classic lasagne, or you can level up with this swoon-worthy Meatball lasagne created by the incomparable Abigail Donnelly!

Wine/Spirit Pairing
Woolworths Hartenberg Merlot 2018

Thanks for your rating!

You must be logged in to rate a recipe. Login

Ingredients

Method
  • 2 x 400 g cans whole tomatoes
  • 6 cloves garlic, crushed
  • 6 T olive oil
  • 2 T butter
  • 600 g Woolworths beef frikkadels
  • 150 g lasagne sheets
  • 100 g baby spinach, roughly chopped
  • 15 g Italian parsley, roughly chopped
  • 50 g capers, roughly chopped
  • 3 red chillies, roughly chopped
  • 30 g anchovies
  • 150 g Woolworths fresh Ayrshire bocconcini
  • sea salt and freshly ground black pepper, to taste
  • green olives, for serving
  • For the cheese sauce:

  • 3 T flour
  • 4 T butter
  • 1 cup cream, warmed
  • ½ cup full-cream milk, warmed
  • 70 g white Cheddar, grated
  • salt, to taste
  • white pepper, to taste

1. Preheat the oven to 180°C. Place the tomatoes, garlic, 4 T olive oil and butter in an ovenproof tray and roast for 35–45 minutes.

2. Heat a large pan over a high heat and fry the meatballs in the remaining olive oil until golden, but not cooked through.

3. Meanwhile, precook the lasagne sheets for approximately 6 minutes each.

4. To make the cheese sauce, combine the flour and butter in a medium saucepan and cook until bubbling and slightly caramelised. Add the cream and milk, whisking to combine, and cook until thickened. Remove from the heat, then stir in the Cheddar and seasoning.

5. To assemble, lightly smash the tomatoes on the roasting tray, then transfer them to the lasagne dish. Toss the baby spinach, parsley, capers and chillies. Lay out each lasagne sheet separately, fill with some baby spinach mixture, top with a meatball and roll up, then nestle into the tomato sauce until the tray is full. Top with the cheese sauce, anchovies and bocconcini, season and bake for 25–30 minutes. Serve with the olives.

Find more lasagne recipes here.

Photographs: Jan Ras
Food Assistant: Bianca Strydom

 

Abigail Donnelly

Recipe by: Abigail Donnelly

Nothing excites Woolworths TASTE's Food Director quite as much as the challenge of dreaming up recipes with innovative new foods – or the thrill of creating deliciousness on a plate with the humblest of ingredients. With Abi by your side, you’ll be a cooking expert in no time at all.

View all recipes

Comments

Load more