Ingredients:
- 250g lamb mince
- 50g dry white breadcrumbs
- 1 tsp dried oregano
- 3 tbsp olive oil
- 1 onion, finely chopped
- 150g button mushrooms, halved
- 1 red, 1 yellow pepper cut in small chunks
- 1 courgette, cut in small chunks
- 2 garlic cloves, crushed
- 400g can chopped tomatoes
- 2 tbsp tomato purée
- 400ml vegetable stock made with 1 stock cube
- 1 bay leaf
- 225g dried pasta shapes (penne or fusilli)
- 100g cheddar, grated
- Salt, freshly ground black pepper
Method:
-
Mix mince with breadcrumbs, half oregano, 4 tbsp water, salt, pepper
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Form into 16 small balls
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Heat 1 tbsp of oil in frying pan
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Fry meatballs for 5 minutes
-
Heat oil to fry onion, mushrooms, peppers, courgette for 10 minutes
-
Add garlic, cook for 1 minute
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Tip tomatoes in pan, stir in tomato purée, stock, oregano, bay leaf
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Add meatballs, bring to simmer
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Cook for 15 minutes, stir occasionally
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Season with salt, lots of pepper
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Half-fill saucepan with water, bring to boil
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Add pasta to water, return to boil
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Cook for 10 minutes, stir occasionally
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Pre-heat grill to high
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Drain pasta, return to pan
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Add tomato, meatball sauce, toss
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Transfer to warm lasagne dish
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Sprinkle cheddar over the top
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Place under hot grill for 5 minutes till cheese melts
- Serve hot
Quite hearty, easy to cook….