Italian Meatball Lasagne


Italian Meatball Lasagne

  • 15 minutes
  • 80 minutes
  • 4 serves


1 tbsp olive oil
1 onion, chopped
1 stick celery, diced
1 medium carrot, diced
395g pack Scan Italian Meatballs, halved
1 clove garlic, crushed
2 tbsp tomato paste
2 x 400g tins chopped tomatoes
small bunch basil, chopped plus a few extra leaves
200g tub half fat creme fraiche
25g parmesan, grated
500g pack lasagne pasta sheets
100g mozzarella, torn


Meatball sauce

Heat the olive oil in a large saucepan and fry the onion until softened, about 5 mins.

Add the celery and carrot and continue to cook for another 10 mins until soft.

Add the halved meatballs, garlic and tomato paste and continue to fry for another few minutes, until the garlic is no longer pungent.

Add the chopped tomatoes, bring to the boil and simmer for 20 minutes.

Finally, stir through the chopped basil.


Meanwhile, mix the creme fraiche and grated parmesan in a small bowl and season.

Preheat the oven to 200° C.

Spoon a few ladlefuls of the meatball sauce into an ovenproof dish and cover with a single layer of lasagne sheets. Repeat until all of the sauce has been used up, finishing with the pasta.

Spread the creme fraiche over the top and scatter with the mozzarella. Bake in the oven for 25-30 mins, until golden and bubbling. Top with a few basil leaves and serve with a leafy green salad.

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