Sunny's Latin lasagne

Sunny's Latin lasagne

Sunny's Latin lasagne

Prep: 25 mins
Cook: 60 mins
Serves: 8
Difficulty: Easy

Ingredients Tick boxes to send shopping list to email

For the tomato salsa:

Method

Sunny's Latin lasagne

Preheat oven to 180C/Gas 4.

1) In a medium bowl stir together ricotta, spinach, egg, cumin, salt and set aside.

2) In a large saute pan over medium-high heat add 3 tablespoons of oil and butter and saute pork and cayenne pepper until meat is brown, about 5 to 7 minutes. Remove meat from the pan to a bowl and add mushrooms to the pan. Cook until tender, another 5 minutes. Add meat back to the pan, stir in 50g of the Parmesan, season with salt and pepper, to taste, then transfer mixture to a bowl and set aside.

3) To assemble, layer bottom of 30 by 20-cm casserole dish with 1/3 of the salsa, then 6 noodles, overlapping to cover the entire bottom surface of the dish. Next add and evenly spread half the ricotta spinach mixture, half the pork mushroom mixture, and a layer of mozzarella. Layer another 1/3 of the salsa, 6 noodles, the remaining ricotta spinach mixture, and the remaining pork mushroom mixture. To finish add the last 6 noodles, top with the remaining salsa. Place the remaining mozzarella slices on top along with the remaining Parmesan. Finish with a drizzle of olive oil and pepper, to taste.

4) Bake covered for 45 minutes. Increase oven temperature to 220C/Ga 7, uncover, and bake for 15 more minutes or until golden brown and bubbly.