This lasagne recipe is made with beef and herby crushed tomatoes layered with fresh pasta and parmesan.
Cook/cut into rounds lasagne sheets in boiling salted water, take out and drain, cut.
Heat oil and cut fillet into thin slices, fry pink, take out and cut into dice.
Melt butter, add garlic and shallots, add tomato concasse (keep a little back for garnish) and cook, season and add beef.
Meanwhile put coriander, pine kernels, Parmesan, oil and garlic into food processor and blitz, add oil and season.
Lay pasta, meat sauce, pasta, sauce and pasta on plate. Garnish with tomato concasse. Pour pesto over and around to serve.
Nutritional analysis per serving (4 servings)
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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