Blanket Dumplings, Lasagne Style

You may have seen this trend on social media, but if not, allow us to catch you up: usually, dumpling meat is rolled into balls and fried in a pan, then dumpling wrappers are draped over the top and water is poured in and the pan covered in a lid to steam everything.

30 minutes prep

30 minutes cook

Serves 3

Hugh Woodward

Ingredients

6-8 Italian meatballs

2 tbsp olive oil

400g passatta

300g bechamel

200g grated mozzarella

50g finely grated parmesan

to taste finely chopped herbs

This being Twisted we just couldn't help but put our own spin on it, so we've made it into a sort of one pot lasagna. All you need do is fry some meatballs, add some passatta and bechamel (white) sauce and some pasta then let the whole thing steam away. Cover it with cheese, give it a quick grill and we've got happy days.

Method

Take the meatballs and find a wide frying pan with a lid. Heat the oil and gently fry the meatballs on all sides. They don't need to be cooked through, just browned. When they have a good colour, remove them from the pan and set aside.

Pour in the passata and season with a little salt, then pour in the bechamel sauce. Place the meatballs back in and top them with the lasagna sheets, cut to size if needs be. Place the lid on and allow the sheets to soften and drape down over the meatballs.

When the pasta has softened, remove the lid and scatter with mozzarella and grill until bubbling.

Scatter with parmesan and chives.

Enjoy!