2. Slice leek, grate carrots and zucchini, add to pan as you go. Cook for a further 3 minutes, then stir in tomato sugo, 2 tbsp tomato paste, 2 tsp dried oregano, 1 stock cube and 1/2 cup water. Simmer for 5 minutes, or until slightly reduced.
3. Remove meat sauce from heat. Stir through chopped basil leaves and 150g ricotta cheese. Season to taste with salt and pepper. Combine remaining 100g ricotta with chopped tomato and 1 tsp dried oregano.
4. Spread a thin layer of meat sauce in a baking dish, add a layer of lasagne sheets. Repeat, finish with ricotta and tomato mixture. Bake in oven for 10-15 minutes.
*allow to cook for further 10 minutes for more flavours to develop.
5. hinly slice green capsicum. Toss with cabbage, 2 tbsp olive oil, 1 tbsp white wine vinegar, 1 tsp honey, salt and pepper. Serve on the side of lasagne.
Cook vegetables and sauce separately to meat, blend prior to combining, making it a less ‘chunky’ lasagne. Alternatively, place all vegetables in a food processor and pulse to desired consistency prior to cooking.
No Pork option - replace with beef mince
tomato sugo 1 jar
chicken stock cube 1
dried oregano 2tsp
tomato paste 2tbsp
basil 1/2 packet
Ricotta 1 tub (250g)
lasagne sheets (fresh) 1 packet
green capsicum 1
white cabbage 1 bag
white wine vinegar 1tbsp
From your pantry: oil, salt & pepper.