Think of this sobrasada-driven dish as a lasagne that sat down at the table with wines.Katrina MeyninkThis 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?Ingredients2 tbsp olive oil1 onion, finely diced4 garlic cloves, finely chopped4-6 tbsp sobrasada (or to taste)1 tbsp dried mixed herbs2 cups tomato passata1 cup chicken stock400g can white beans250g fresh lasagne sheets, run under cold water and coarsely torn1 x 150g ball mozzarella, coarsely torn½ cup grated parmesan3-4 tbsp flat-leaf parsleyMethodStep 1Preheat the oven to 170C fan-forced (190C conventional).Step 2Heat 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 3Add 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 4Cook 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.TipThe best recipes from Australia's leading chefs straight to your inbox.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.