Italian Stallion Quick Lasagna | Angus & Oink
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Italian Stallion Quick Lasagna

  • Beef
Time2.5 Hours Serves6-8 CuisineEuropean
Italian Stallion Quick Lasagna

A rich, meaty ragu powered by Italian Stallion, layered up with pasta and a cheat’s white sauce made from ricotta, cheddar and parmesan. All the comfort of a proper lasagna, with a faster route to those golden, crispy edges.

ingredients

For the ragu:

  • 500g beef mince
  • 6 Cumberland sausages, skins removed and broken into mince
  • 1½ tbsp Italian Stallion seasoning
  • 1 large white onion, thinly sliced
  • 1 tbsp tomato purée
  • 1 tbsp Worcestershire sauce
  • 200ml passata
  • ½ tbsp sugar
  • 1 glass red wine
  • 200ml chicken stock
  • 100ml whole milk
  • Salt and black pepper, to taste

For the white sauce-ish layer:

  • 500g ricotta
  • 200g mature cheddar, grated
  • 100g parmesan, grated
  • 1 tsp ground nutmeg
  • Zest of ½ lemon
  • 1 tsp white pepper

To build:

  • Lasagna sheets
  • Extra grated cheddar, for topping
  • Extra grated parmesan, for topping

Buy the items

Italian Stallion Seasoning
Italian Stallion Seasoning
220g £8.99
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Directions

  1. Heat a large pan over medium-high heat. Brown the beef mince and sausage meat until well coloured, then remove from the pan and set aside.
  2. In the same pan, cook the sliced onion until softened and lightly golden. Add a splash of water to deglaze if needed. Stir in the tomato purée and cook for a few minutes until it darkens slightly and loses its raw edge.
  3. Return the browned meat and any juices to the pan. Pour in the red wine and let it bubble away for a few minutes. Add the Italian Stallion seasoning, Worcestershire sauce, passata, sugar, chicken stock and milk. Season with salt and pepper, then bring to a gentle simmer.
  4. Leave the ragu to simmer for at least 1½ hours, stirring occasionally, until reduced, rich and glossy. Remove from the heat once thick and unctuous.
  5. In a bowl, combine the ricotta, cheddar, parmesan, nutmeg, lemon zest and white pepper. Mix until fully combined.
  6. Preheat the oven to 180°C.
    In a baking dish, start with a little ragu on the bottom. Then layer up as follows: pasta, ragu, white sauce-ish mix
    Repeat until you’ve used everything, finishing with a final layer of white sauce-ish mix on top.
  7. Top with extra grated parmesan and cheddar. Bake for 40 minutes, or until golden on top with crisp, dark edges.
  8. Let it sit for 10 minutes before serving so it slices properly.

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