• 4 large peppers
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 200g beef mince
  • 200g sausages, skins removed
  • Salt and freshly ground black pepper
  • 400g passata
  • 100ml red wine
  • 300g ricotta
  • 100g parmesan
  • A handful of fresh basil, chopped
  • 4 lasagne sheets, cooked and quartered
  • 100g mozzarella cheese, grated
  • 2 tbsp oil


  1. Preheat oven to 200 C / 180 C fan.
  2. Cut the top off of each pepper and remove the seeds. Transfer to a baking dish. Bake for 20 minutes, to soften.
  3. Heat 1 tablespoon of the oil in a large saucepan over medium high heat. Add the onion and garlic, cook until softened then remove from the pan. Add the remaining 1 tablespoon oil to the pan and add the beef mince and sausage meat. Cook, breaking up with a fork, for 5 minutes until golden and cooked. Season well with salt and pepper then add the passata, red wine and 200 millilitres water. Bring the mixture to a simmer and cook for 20 - 30 minutes until thickened. Remove from heat and set aside.
  4. In a small bowl, combine ricotta, parmesan and basil. Mix together and set aside.
  5. Remove the peppers from the oven, drain any excess water that accumulated inside.
  6. Cut the lasagne sheets into pieces that will fit inside the peppers and set aside.
  7. Assemble the lasagne in each pepper. Alternate 2 tablespoons of sauce, 1 lasagne sheet, 2 tablespoons ricotta mixture, and 1 lasagne sheet until the peppers are full. Spread the ricotta mixture over the final sheet of lasagne and spread with the remaining ricotta, finish off by sprinkling over the mozzarella.
  8. Bake in oven for 20-25 minutes, until the cheese is melted and slightly browned.