Hey there, foodies! If you’re anything like me, you love a good lasagne but hate the hassle of all those pots and pans to clean afterward. Well, have I got the recipe for you! This One Pot Lazy Lasagne takes the classic lasagne and turns it into an easy, hearty dish that’s full of flavor without all the fuss. It’s comforting, cheesy, and absolutely delicious, with just one pot to wash afterward. You can even enjoy it for breakfast, lunch, or dinner – I wouldn’t mind that one bit! So let’s dive into this lazy lasagne that’ll have you coming back for seconds (or thirds!).
Method
Start by Cooking the Vegetables
Begin by heating the olive oil in a large frying pan or skillet over medium heat. Add the diced onion, finely chopped celery, and carrot to the pan, and cook them for about 10 minutes. Stir occasionally to ensure they soften evenly. This mixture will form the flavorful base for your lasagne sauce, giving the dish a great depth of taste from the very beginning.
Brown the Beef
Once the vegetables have softened, add the 500g of 5% fat beef mince to the pan. Break up the meat with your spoon and cook until the beef is fully browned and no longer pink. This should take around 5 to 7 minutes. Stir occasionally to ensure the beef cooks evenly, and be sure that it’s fully cooked through, as this will ensure the meat takes on all the wonderful flavors of the vegetables.
Add the Garlic and Tomato Purée
Next, add the crushed garlic and 1 tablespoon of tomato purée into the pan. Stir well, letting the garlic and tomato purée cook for about a minute or so. This helps to release the amazing aromas from the garlic and tomato, deepening the flavor of the sauce. Don’t rush this step; allowing the tomato purée to cook slightly intensifies the flavor.
Simmer the Sauce
Once the garlic and tomato purée are fully mixed in, it’s time to pour in the tin of tomatoes and add 1 tablespoon of mixed herbs. Stir everything together to combine. Allow the mixture to simmer on low heat for 15 minutes. This simmering process helps to meld the flavors together and brings the sauce to life. As the sauce simmers, you’ll notice the smell of the lasagne filling the air, making it hard to resist!
Add Stock and Lasagne Sheets
Now, take your beef stock cube and dissolve it in 500ml of water. Pour the stock mixture into the pan, then add the snapped-up lasagne sheets. Make sure to stir the lasagne sheets into the sauce to ensure they’re well-coated and not sticking together. Let the dish cook for another 15 to 20 minutes, stirring occasionally. The lasagne sheets will cook in the sauce, absorbing all the wonderful flavors while turning tender. Be sure to stir the dish now and then so the lasagne sheets don’t clump together.
Top it Off
Once the pasta has cooked and the sauce has thickened up nicely, it’s time to top your lasagne with the creamy sauce and cheese. First, pour the 100g of light creamy lasagne sauce over the top of the cooked dish. Then sprinkle the grated mozzarella (50g) and cheddar (20g) evenly over the surface. Now, place the pan under the grill (or in the oven if you prefer) for a couple of minutes. Watch carefully as the cheese melts and bubbles into a beautiful golden crust. This final step is where all the cheesy magic happens, giving the lasagne that golden, bubbly finish we all love!
Necessary Tools
- A large frying pan or skillet
- A spoon for stirring
- A sharp knife and chopping board
- A measuring jug
- A cheese grater
- A grill (or oven) for finishing
One-Pot Lazy Lasagne A Delicious, Effortless Twist on the Classic
Cuisine: Italian, AmericanDifficulty: Easy3
servings15
minutes35
minutes50
minutesIngredients
1 tbsp olive oil
500g 5% fat beef mince
1 onion, diced
2 celery stalks, finely chopped
1 carrot, finely chopped
2 cloves garlic, crushed
1 tbsp tomato purée
1x 400g tin of tomatoes
1 tbsp mixed herbs
1 beef stock cube with 500ml water
9 lasagne sheets, snapped into quarters
100g light creamy lasagne sauce
50g mozzarella, grated
20g 50% fat cheddar, grated
Directions
- Start by cooking the vegetables Heat olive oil in a large frying pan and cook the diced onion, chopped celery, and carrot for about 10 minutes, or until softened. This will form the perfect base for your lasagne sauce.
- Brown the beef Add the beef mince to the pan and cook until it’s browned and fully cooked through.
- Add the garlic and tomato purée Stir in the crushed garlic and tomato purée, cooking for another minute or so to release those amazing flavors.
- Simmer the sauce Pour in the tin of tomatoes, add the mixed herbs, and let it simmer for 15 minutes. You’ll start to smell the yummy lasagne vibes!
- Add stock and lasagne sheets Stir in the beef stock mixed with water, then add the broken lasagne sheets to the pan. Let it cook for another 15-20 minutes, stirring occasionally so the pasta doesn’t stick together.
- Top it off Once the pasta is cooked and the sauce is thickened, pour the creamy lasagne sauce over the top, then sprinkle the mozzarella and cheddar. Pop it under the grill for a couple of minutes until it’s golden and bubbly.
Notes
- Stir the pasta frequently Lasagne sheets have a tendency to stick together, so give it a stir every so often to make sure they stay separate.
- Don’t rush the simmering Letting the sauce simmer for the full 15 minutes helps develop the rich flavors that make this dish taste like it’s been cooking for hours – patience is key!
- Keep an eye on the grill When you’re grilling the cheesy top, check often so it doesn’t burn. The goal is golden, bubbly perfection!
Serving Suggestions
- Serve with a fresh salad A light, crisp salad can balance out the richness of the lasagne, and it’s always nice to have something fresh alongside.
- Pair with garlic bread You can’t go wrong with a side of garlic bread – it’s the perfect tool for mopping up any leftover sauce.
- Add some extra veggies You can sneak even more veggies into this by adding spinach, zucchini, or bell peppers while cooking the onions and carrots!
Fun Fact
Did you know that lasagne is one of the oldest pasta dishes in the world? It’s believed to have been enjoyed as far back as Ancient Greece, where they used layers of pasta, meat, and sauce similar to the ones we use today. So every time you make lasagne, you’re partaking in a tradition that’s been around for thousands of years!
