One-pot Lasagne
Servings: 6 –8
Everyone's favourite Italian classic is made even easier with this One-pot Lasagne recipe. Lasagne sheets are cooked directly in the sauce on the stovetop, which really saves time, then the cheese is melted with a quick blast under the oven grill (broiler). Great for leftovers and it's freezer-friendly too!
Ingredients
- 4 tbsp olive oil
- 2 onions finely chopped
- 3 garlic cloves roughly chopped
- 2 large carrots grated
- 1 kg 2 lb 3 oz minced (ground) beef
- 2 tbsp tomato paste concentrated puree
- 2 bay leaves
- 700 ml 24 fl oz passata
- 3 cups 750 ml beef stock
- 1 tsp freshly cracked black pepper
- ½ tsp sea salt flakes
- 250 g 9 oz ready-made lasagne sheets
- 2 cups 300 g freshly grated mozzarella
- ½ loosely packed cup 15 g basil, leaves picked
Instructions
- Heat the olive oil in a large, deep, heavy-based ovenproof frying pan over medium heat.
- Add the onion, garlic and carrot and cook for 5 minutes until softened.
- Increase the heat to high. Add the beef and cook for 5 minutes until browned.
- Add the tomato paste, bay leaves, passata, beef stock, pepper and salt and cook for 10 minutes.
- Tear or snap the lasagne sheets in half. Using tongs, submerge the lasagne sheets into the sauce, changing directions and distributing the sheets as evenly as you can (although it doesn’t need to be perfect!)
- Place the lid on and cook on the lowest heat setting according to the lasagne sheet packet instructions (mine took 20 minutes).
- Preheat the oven grill (broiler).
- Use a fork to check the pasta is cooked (the fork should pierce the pasta easily). Top the lasagne with slices of mozzarella and grill (broil) for 5 minutes until golden and bubbling. Sprinkle with basil leaves and serve.
Notes
How to include bechamel sauce – Follow the lasagne recipe until step 7 but hold off on the mozzarella. Simply drizzle with 2 cups (500 g) of bechamel sauce and then top with 1 cup (150 g) of freshly grated mozzarella. Proceed to grill (broil) for 5 minutes until golden and bubbly. Leave the lasagne to sit for at least 15 minutes once it’s out of the oven to allow the sauces to firm up before serving. You’ll find my bechamel sauce recipe here.
MAKE AHEAD
Refrigerate for up to 3 days. Freeze for up to 3 months. Thaw overnight in the fridge to reheat (freezing in individual portions helps with this). Reheat in the microwave or oven.LEFTOVERS
Refrigerate for up to 3 days in an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge to reheat (freezing in individual portions helps with this). Reheat in the microwave or oven.Scan for full recipe:
