One Pan Lasagna

Prep time: 25 mins

Cook time: 1 ½ hours  

Serves: 8

Ingredients:

• 3 tablespoons extra-virgin olive oil

• 2 onions, finely chopped

• 3 garlic cloves, finely chopped

• 1 carrot, grated (optional)

• 1 zucchini, grated (optional)

• 1 kg beef mince

• 2 bay leaves (optional)

• Simply Wholesome Pantry Mediterranean Recipe Base   

• 400g can crushed tomatoes

• 700g tomato passata

• 2 beef stock cubes (or 2 teaspoons beef stock powder)

• Sea salt and cracked black pepper

• 250g fresh lasagne sheets

• 1 cup freshly grated mozzarella

• 200g fresh buffalo mozzarella ball, cut into thick slices

• Basil leaves, to serve (optional)

Method:

1. Start with the veggie base. Heat the olive oil in a large, shallow, flameproof casserole dish (approximately 2.5-litre capacity) over medium heat for 1 minute. Add the onion and stir for 2–3 minutes until softened slightly. Stir in the garlic and cook for 1–2 minutes until fragrant. Add the grated veggies, if using, and stir for 2–3 minutes until softened.

2. Increase the heat to high. Add the beef mince to the dish and, using a wooden spoon to break it up into small pieces, cook for 5 minutes until browned. Add the bay leaves, if using, Simply Wholesome Pantry Mediterranean Recipe Base, crushed tomatoes, passata and beef stock cubes. Refill the passata bottle with 375–500 ml (1 1/2–2 cups) water, shake and pour onto the sauce, then season well with salt and pepper. Turn the heat down to low, cover with the lid and simmer for 25 minutes to develop the flavour.

3. Preheat the oven to 180°C (fan-forced).

4. Now for the pasta. Tear the lasagne sheets in half and, one at a time, submerge them in the sauce, filling the empty spaces and using your wooden spoon to gently push them to the bottom of the dish. This doesn’t need to be perfect, just keep packing them in and pushing them down. Scatter on the grated mozzarella.

5. Cover the dish with the lid. Bake for 15–20 minutes until the cheese has melted. Remove the lid, top with the buffalo mozzarella slices and bake for 10–15 minutes until the cheese is oozy. Scatter the basil leaves, if using, over the lasagne. Allow to rest for 5 minutes before serving.

Tip: to make the grating easier, you can use a food processor.