This Ravioli Lasagne is a simple and healthier version of the Italian classic. All of the delicious flavours you'd hope for in a lasagne but without all the effort!
Put a pan on a medium heat and add the oil. Once hot, add the onion and garlic and cook for a couple of minutes until the onion starts to soften and go translucent, but not brown
Add the mince and using a wooden spoon, break the mince up. Stir until all the meat is browned
Crumble in the Oxo cubes and Parmesan rind (if using) let is simmer for a minimum of 20 minutes, stirring occasionally. You can leave it on a low heat to blip away for a few hours, just make sure you add some more water if it starts looking dry
Preheat the oven to 180°C (fan assisted, 200°C non fan) while you assemble the lasagne
Remove the bay leaf and Parmesan rind (if using)
Using a large oven proof dish (roughly 23x23x5cm), layer the base with half of the ravioli
Then cover with half of the meat mixture
Make sure the sauce just coats the mince before layering in the dish. If the sauce is too wet the overall dish will be a little runny.
I recommend using beef, pork or cheese filled ravioli.
Keep leftovers in an airtight container in the fridge for up to two days.
Nutritional information is given as a guide only and can vary.
Ravioli Lasagne https://www.curlyscooking.co.uk/ravioli-lasagne/