30 Minute One Pan Lasagne
All the comfort of traditional lasagne, without the layering or oven time – everything cooks in one pan. It's rich, saucy, cheesy perfection and ready in 30 minutes.
Ingredients
- 1 Tbsp extra virgin olive oil
- ½ onion very finely diced (5 mm or smaller)
- 1 carrot very finely diced
- 1 celery stick very finely diced
- ½ tsp sea salt
- 2 garlic cloves crushed
- 500 g extra lean beef mince
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- ½ Tbsp tomato paste
- 800 g tin crushed tomatoes
- ½ bottle passata ≈ 350 g
- ½ cup water
- 250 g mini lasagne sheets lasagnotte, or broken lasagne sheets
- 10 baby bocconcini or mozzarella balls halved
- 2 Tbsp Freshly grated Parmigiano Reggiano to serve
- Fresh basil leaves to serve
Instructions
- Heat the olive oil in a large deep pan over medium-high heat. Add onion, carrot, celery, and ½ tsp salt. Cook for a couple of minutes until softened.
- The stir in the crushed garlic and add the beef mince, and cook until browned.
- Season with thyme, oregano, salt and pepper. Stir through tomato paste, crushed tomatoes, passata, and water. Mix well, then cover and simmer for 5 minutes.
- Add in the pasta or mini lasagne sheets, ensuring they’re mostly submerged. Cook covered for 5–10 minutes (depending on the pasta type), stirring occasionally until al dente and the sauce thickens.
- Place the bocconcini pieces over the top, cover for a further minute until melted, then remove from heat.
- Top with freshly grated Parmigiano Reggiano and basil leaves. Serve straight from the pan.
