This lasagne recipe is made with beef and herby crushed tomatoes layered with fresh pasta and parmesan.


  • 12 fresh lasagne sheets

  • 225g (8 oz) fillet of beef

  • 6 tomato, concasse

  • 30g (1 oz) butter

  • 1 clove garlic

  • 1 finely chopped shallot

  • Salt & pepper

  • 100g coriander/parsley

  • 50g pine kernels

  • 3 tbsp Parmesan

  • 1 clove garlic

  • 200ml oil


  • 1.

    Cook/cut into rounds lasagne sheets in boiling salted water, take out and drain, cut.

  • 2.

    Heat oil and cut fillet into thin slices, fry pink, take out and cut into dice.

  • 3.

    Melt butter, add garlic and shallots, add tomato concasse (keep a little back for garnish) and cook, season and add beef.

  • 4.

    Meanwhile put coriander, pine kernels, Parmesan, oil and garlic into food processor and blitz, add oil and season.

  • 5.

    Lay pasta, meat sauce, pasta, sauce and pasta on plate. Garnish with tomato concasse. Pour pesto over and around to serve.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1058kj
  • Fat Total 75g
  • Saturated Fat 14g
  • Protein 29g
  • Carbohydrate 69g
  • Sugar 8g
  • Sodium 1008mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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