- 2 tbsp olive oil
- 1 clove garlic, finely sliced
- ½ red onion, sliced
- 100g/3½oz beef fillet, minced
- ½ tsp chilli flakes
- 1 tbsp tomato purée
- 50ml/2fl oz red wine
- 200g/7oz tinned cherry tomatoes
- salt and freshly ground black pepper
- 6 sheets lasagne (blanched and refreshed)
- 100g/3½oz buffalo mozzarella
- 50ml/2fl oz double cream
- Preheat the oven to 200C/400F/Gas 6.
- Heat the oil in a frying pan and cook the garlic and onion until soft.
- Add the beef mince and cook through.
- Add the chilli flakes and tomato purée and stir together.
- Add the red wine and cook down until reduced by half.
- Add the tinned cherry tomatoes and simmer for 10 minutes then season to taste with salt and freshly ground black pepper.
- Place three sheets of lasagne in the bottom of a small ovenware dish and spoon the bolognese sauce over the pasta, then place three more sheets of pasta on top.
- Tear the buffalo mozzarella into pieces, lay on the pasta and pour the cream over. Bake in the oven for five minutes.
- Serve in the ovenware dish.