Lasagne Kebabs

Recipe

Serves: 4 | Prep time: 30 mins | Cooking time: 30 mins

Italian | Main

Ingredients

• 9 Lasagne Sheets
• 500g Minced Beef
• 1 tsp Dried Basil
• 1 tsp Dried Oregano
• 2 Garlic Cloves, crushed and chopped
• Pinch of Salt
• Pinch of Pepper
• 500g Smooth Tomato Sauce

For the creamy parmesan and basil dip:

• 150g Mascarpone
• 3 tbsp Grated Parmesan
• 1 tbsp Extra Virgin Olive Oil
• 1 tbsp Milk
• 1 Garlic Clove
• Small handful Fresh Basil, roughly chopped
• Pinch of Salt
• Pinch of Pepper  

Method

1. Parboil the lasagne sheets for 4-6 minutes until softened but not fully cooked. Then, rinse them in cold water and leave to cool.
2. Preheat the oven to 180°C Fan/Gas Mark 6.
3. In a bowl, mix together the minced beef, dried basil, oregano, garlic, salt and pepper.
4. Pat the lasagne sheets dry, then spread a thin layer of the minced beef mixture over 8 of the sheets.
5. Cut the 9th lasagne sheet into 8 squares.
6. Stack 1 of the beef lasagne sheets on top of the other to create 4 double tiered beef lasagne sheets then slice each into 8 squares.
7. Stack the 8 squares, then top with a lasagne square from the additional 9th sheet.
8. Insert a skewer into each lasagne stack to create 4 lasagne kebabs.
9. Brush half of the tomato sauce over the kebabs, then bake for 25-30 minutes until the beef is cooked through.
10. Make the dip by mixing all the ingredients until smooth, if it’s too thick add a little more milk until your desired consistency.
11. Heat the remaining tomato sauce in a saucepan until bubbling.
12. Serve the lasagne kebabs with the tomato sauce and creamy parmesan dip on the side.