One-pot pan lasagnette
Recipe for one-pot pan lasagne – pan lasagnette.
Servings 4 people
Calories 797kcal
Ingredients
- 600 g minced beef
- 220 g lasagne sheets
- 1 onion, finely chopped
- 3 cloves garlic, grated or crushed
- 300 g vegetables, cut into small dice*
- 1 tin chopped tomatoes
- 3 tbsp tomato purée
- 600 ml beef stock
- 50 ml cream or milk
- 1 tsp basil dried
- 1 tsp oregano dried
- 1/2 tsp thyme dried
- 1/2 tsp rosemary dried
- Olive oil
- Salt and pepper
For the cheese topping
- 1 mozzarella or burrata one ball
- 25 g parmesan, finely grated
Instructions
- Heat a large frying pan and sauté the onion and garlic in a little oil.
- Add the mince and brown it well, then season with salt and pepper.
- Add the vegetables, dried herbs and tomato purée, and heat through for about a minute.*I most often use carrot, celery and sweet pepper.
- Pour in the chopped tomatoes, stock and milk/cream, stir together and bring to the boil.Season to taste with salt and pepper.
- Break the lasagne sheets into large pieces and stir them well into the sauce.
- Turn down to a low to medium heat, put the lid on and let the dish simmer for about 15 minutes. Stir a couple of times along the way so the lasagne sheets get turned over.If you feel the dish needs a little more liquid, you can easily stir some in as you go.
- Scatter the mozzarella/burrata over the top together with the grated parmesan, put the lid on and let the dish stand for a further 5 minutes, or until the cheese has melted.*The dish can also be finished in the oven (if your pan is ovenproof) for about 5 minutes at 220°C.
- Top with fresh basil if you like, and serve.
Nutrition
Calories: 797kcal | Carbohydrates: 58g | Protein: 48g | Fat: 41g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 2g | Cholesterol: 138mg | Sodium: 1102mg | Potassium: 990mg | Fiber: 6g | Sugar: 5g | Vitamin A: 4303IU | Vitamin C: 13mg | Calcium: 341mg | Iron: 5mg