Lazy One Pot Lasagna
This is my Lazy One Pot Lasagna that requires minimal washing up, low effort cooking, and results in a delicious simple dinner.
Servings: 4 people
Calories: 642kcal
Ingredients
- 4 garlic cloves minced
- 3 small shallots thinly sliced
- 1 courgette cubed - you can also use an aubergine/eggplant
- 400 g ground beef I used 20% fat beef mince
- 1 tablespoon tomato paste
- ½ tablespoon mixed herbs dried oregano, parsley, and thyme
- 400 ml tinned tomatoes chopped tomatoes rather than plum or whole tomatoes
- 400 ml beef stock or veggie stock
- 150g lasagna sheets add more if you like
Mascarpone sauce
- 250 g mascarpone
- ¼ teaspoon ground nutmeg
Optional cheese topping
- 25 g mozzarella cheese grated
- 25 g cheddar cheese grated
Instructions
- Place a large pan on medium heat and drizzle with olive oil. Add in the garlic and shallots. Fry for a few minutes until softened. Add in the cubed courgette or aubergine. Fry for another 5 minutes until slightly softened. Season with salt and pepper.
- Add the beef mince into the pan and leave to fry for 5-10 minutes until slightly browned.
- Add in the tomato paste, dried herbs, tinned tomatoes, beef stock, salt and pepper, give everything a mix and leave to simmer for 10-30 minutes. Taste and season with more salt and pepper.
- Meanwhile, in a bowl, whisk the mascarpone with the nutmeg, salt, and pepper. Add a splash of milk or water to loosen the mixture. Taste and season accordingly.
- Once the ragu has enriched in flavour, add in broken pieces of lasagne sheets and cook for 10 minutes. If there's minimal liquid in the pan, feel free to add a splash more to help the pasta cook. Break apart the pasta with the back of a spoon, because they can easily clump together if not separated. Stir frequently so the pasta sheets don't stick to the bottom of the pan.
- Once the pasta is al dente and cooked to perfection, top with the mascarpone topping and optionally some finely sliced wild garlic or herbs. Serve up right now, or as a further next step, you can top the pan with cheddar and mozzarella grated cheese and grill for 5 minutes.
- If you've grilled your one pot lasagna, remove from the grill and serve up! Enjoy my friends!
Notes
Step-by-Step Photos: My blog post includes helpful step-by-step photos to help guide you through making this recipe so scroll up this page to find them! (don't worry, I won't be rambling on about my grandma...my blog posts contain information that will genuinely help you make this recipe e.g. ingredient substitutions, what to do with leftovers, faqs etc!!).
Storage: leave the one pot lasagna to cool, then place in airtight containers and into the fridge for up to 3 days.
Freezing: once cooled, place in containers and don't forget to label with date and contents. Place in the freezer for up to 3 months. Remove from the freezer and leave to defrost in the fridge overnight before reheating.
Reheating: you can either reheat in the microwave (leave the lid ajar) and heat until piping hot. Or you can transfer the container goods to a pan and heat on low heat until piping hot.
Nutrition
Calories: 642kcal | Carbohydrates: 13g | Protein: 29g | Fat: 52g | Saturated Fat: 27g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 551mg | Potassium: 944mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1396IU | Vitamin C: 20mg | Calcium: 239mg | Iron: 4mg