Saucy white bean and sobrasada ‘sort of’ lasagne
Spreadable Spanish salami meets creamy pulses in this rustic pasta bake – an unashamedly rich, vibrant dish that is even better the next day.
This is a “sort of” lasagne in the same way a few drinks with lunch are “sort of” a good idea. White beans step in where you’d expect something heavier, soaking up everything like they’ve been waiting their whole lives for this moment.
Sobrasada, that spreadable Spanish salami, melts into the sauce in a slightly indecent way and is spicy, rich and unapologetic. It turns the whole thing into something very rustic and very delicious.
I think it’s best we say this dish is lasagne-adjacent. Lasagne-inspired. Lasagne that took a detour and sat down at the table with wines at the aforementioned lunch.
And it really comes into its own reheated the next day. Did someone say wines lunch?
Ingredients
2 tbsp olive oil
1 onion, finely diced
4 garlic cloves, finely chopped
4-6 tbsp sobrasada (or to taste)
1 tbsp dried mixed herbs
2 cups tomato passata
1 cup chicken stock
400g can white beans
250g fresh lasagne sheets, run under cold water and coarsely torn
1 x 150g ball mozzarella, coarsely torn
½ cup grated parmesan
3-4 tbsp flat-leaf parsley
Method
Step 1
Preheat the oven to 170C fan-forced (190C conventional).
Step 2
Heat the oil in an oven-proof frying pan over medium heat. Once hot, add the onion, garlic and sobrasada. Turn the heat to low and cook until it is soft and fragrant and the oil has separated from the sobrasada. Stir in the dried herbs and season with sea salt flakes and pepper.
Step 3
Add the passata and stock and stir to combine. Simmer for 10 minutes, or until slightly reduced, then throw in the beans and torn lasagne sheets. Scatter over the torn mozzarella and parmesan and carefully transfer to the oven.
Step 4
Cook for about 20 minutes or until the cheese is bubbling and the lasagne is soft where immersed in the sauce and delightfully crisp where the edges are poking through. To serve, season again with sea salt flakes and pepper and toss over some finely chopped flat-leaf parsley.
Tip
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Sign upYou can use dry sheets here too, though I’ve opted for fresh simply to skip the extra step of par-boiling them first.
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Katrina Meynink is a cookbook author and Good Food recipe columnist.Connect via X.
