One-Pot Lasagne

A simplified stovetop lasagne where the pasta sheets cook directly in a rich beef and tomato sauce, finished with melted mozzarella under the grill.

Ingredients

• 4 tbsp olive oil
• 2 onions, finely chopped
• 3 garlic cloves, roughly chopped
• 2 large carrots, grated
• 1 kg minced beef
• 2 tbsp tomato paste
• 2 bay leaves
• 700 ml passata
• 750 ml beef stock
• 1 tsp freshly cracked black pepper
• 1/2 tsp sea salt flakes
• 250 g ready-made lasagne sheets
• 300 g freshly grated mozzarella
• 15 g basil leaves, picked

Method

1. Heat olive oil in a large, deep ovenproof pan over medium heat.
2. Add the onion, garlic, and carrot and cook for about 5 minutes until softened.
3. Turn the heat up to high, add the beef, and cook for 5 minutes until browned.
4. Stir in the tomato paste, bay leaves, passata, stock, pepper, and salt. Simmer for 10 minutes.
5. Break the lasagne sheets in half and submerge them into the sauce using tongs, spreading them evenly.
6. Cover and cook on the lowest heat for about 20 minutes (check the pasta packet for timing).
7. Preheat the oven grill (broiler).
8. Check the pasta is cooked, then top with mozzarella and grill for about 5 minutes until golden and bubbling. Scatter with basil and serve.

Tips

• Can be made ahead and stored in the fridge for up to 3 days, or frozen for up to 3 months. Thaw overnight before reheating.
• For a richer version, drizzle bechamel sauce over the top before adding the mozzarella and grilling.