Pasta Forno

Serves 8
Time 1 hour 30 minutes


1 red onion, finely diced 

1 white onion, finely diced

3 tbsp extra virgin olive oil 

4 cloves garlic, sliced

1 long red chilli 

1 tbsp dried oregano

7 anchovies

500g lamb mince

1 bunch basil, leaves picked

50g butter

1 cup red wine

800ml crushed tomatoes

1 cup Kalamata olives, pitted 

2 cups spinach 

2 cups mozzarella cheese, grated

1 block feta cheese 

6 slices mortadella 

¼ cup parmesan cheese, finely grated

2 packets of instant curly lasagne sheets

Salt & pepper


Preheat the oven to 180°C. 

Add onions and olive oil to a hot pan over medium heat. Sweat for 4-5 minutes or until the onions are soft. Add garlic, chilli, oregano and anchovies, and stir through breaking up the anchovies. 

Add the lamb mince, and use the back of a wooden spoon to break up the mince. Season with salt and pepper. Add the butter and half of the basil and continue to brown the mince. Add red wine, and chopped tomatoes. Stir through and simmer for 20 minutes or until the sauce thickens slightly. Taste the sauce and adjust the seasoning. Add remaining basil.

Layer sauce, pasta sheets and remaining ingredients, with a final layer of sauce, mozzarella and parmesan cheese. 

Bake in the preheated oven for 35-40 minutes or until the lasagna sheets have softened and the cheese has melted.