Recipes 2

Open Lasagne in a Bowl
Served with Gremolata

  • Serves: 10
  • Complexity: easy
  • 0.0/5 rating (0 votes)
Open Lasagne in a Bowl


  • 2kg lean beef mince
  • 60ml butter
  • 500g button mushrooms, thinly sliced
  • 5 baby marrows, thinly sliced
  • 20g dried Italian herbs
  • 8x410g diced tomatoes, canned
  • 60g flour
  • 1L Kerrymaid Savoury & Dessert Topping
  • 500ml chicken stock
  • 250g cooked lasagne sheets
  • Pinch of salt
  • 750mg parmesan cheese, shaved
  • 15g parsley
  • 3ml cinnamon
  • 125g garlic, chopped
  • 60ml lemon zest, grated
  • 60ml olive oil


  1. Place pot with the mince in it over medium-high heat and cook, breaking up meat with a spoon for about 5 minutes until browned. With a slotted spoon, transfer meat into a bowl; discarding any fat left in the pot
  2. Return pot to medium-high heat and add butter, mushrooms, baby marrow and Italian herbs
  3. Cook, stirring for about 8 minutes or until no liquid remains from mushroom mixture
  4. Meanwhile, in a separate pan add the mince and tomatoes and allow to caramelise approx. 8 minutes
  5. Combine the 2 mixtures
  6. Whisk flour into Kerrymaid Savoury & Dessert Topping and add to pot, stir and then add the water
  7. In a bowl layer the sauce and the lasagne sheets alternately
  8. Mix the parsley, garlic, lemon zest and olive oil together to create the gremolata and dress the dish prior to serving
  9. Garnish with micro greens

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