Deconstructed Lasagna with Whipped Ricotta
Lasagna is a timeless Italian comfort food that needs no introduction and this deconstructed version with whipped ricotta twist is just as cozy, cheesy and comforting, with fuss not included in the package!
Ingredients
Whipped Ricotta
- 50 ml Whole Milk
- 250 g Ricotta
- 25 g Goat Cheese shredded
- 10 ml Lemon Juice
- 1 tsp Salt
Beef Ragu
- 15 Lasagna Sheets broken
- 650 g Minced Beef
- 1 large Brown Onion (cubed) 3-4 Shallots (thinly sliced)
- 1 whole Garlic (minced) 5 tsp of Garlic Powder
- 3 ribs Celery finely chopped
- 160 g Carrots finely chopped
- 2 tsp Dried Oregano
- 1½ tsp Dried Thyme
- 1 tsp Dried Rosemary
- 1 tsp Dried Mint
- 2 tsp Ground Black Pepper
- 2 tsp Salt
- 1145 ml Passata
- 600 ml Water
- 1 tbsp Worcestershire Sauce
- 1 tsp Sugar
- Vegetable Oil for sautéeing
Topping
- Goat Cheese shredded
- Mozzarella Cheese shredded
Instructions
- Break the lasagna sheets into bite-sized pieces. Some pieces may be smaller or larger than others, this is perfectly fine and adds to the rustic charm of the deconstructed lasagna.
- In a small mixing bowl, add all the ingredients for the whipped ricotta and whisk until everything is well combined. Set it aside in the fridge.
- Peel the carrots and onion. Then finely chop or cube the celery, carrots, and onion. Peel and mince the garlic cloves. Set everything aside separately.
- In a stockpot, or casserole dish, add enough oil to cover the bottom. Add the chopped onions and sauté for 2 minutes, stirring occasionally. Then add the garlic and sauté for another 10 seconds. Add the chopped celery and carrots and sauté for 2 more minutes. Add the dried herbs (oregano, thyme, rosemary and mint), ground black pepper and sauté for 15 seconds, then stir in the tomato purée and continue cooking for about 30 seconds.
- Next, add the minced beef. Break up the clumps with a spatula. Add salt and keep sautéeing until the meat starts to brown slightly. Add the passata and water, and mix everything well.
- Now, add the broken lasagna pieces in batches (I made the mistake in my recipe vlog of adding everything at once, which caused some pieces to stick together — so don’t do what I did! :P). Mix well, then add the Worcestershire sauce, and sugar. Stir everything together, cover the pot, and let it cook on medium-high heat for 25 minutes. Stir every 12 minutes or so to make sure the pasta doesn’t stick to the bottom.
- Preheat the oven to 170°C (340°F).
- In a large baking dish (about 34 cm x 23 cm), add half of the beef ragù with lasagna and spread it evenly. Then add dollops of the whipped ricotta on top (it’s fine if there are some bare spots). Add the remaining beef ragù with lasagna on top. Finish by sprinkling shredded goat cheese and mozzarella over the surface — keep the ratio about 1:2 since goat cheese has a stronger flavor and too much can throw off the balance.
- Place it in the oven and bake for 15–20 minutes, or until the top is slightly golden brown.
- Remove from the oven, scoop out your desired amount, and serve. Be careful as it’ll be piping hot. Enjoy!