One-pan Lasagna Recipe
One-pan lasagna recipe - easy to make in just 30 minutes using one pot, which means less washing up! Gluten-free and Coeliac-friendly.
Servings 4 people
Calories 521kcal
Ingredients
- 1 tbsp garlic-infused oil
- 100 g leek or onion finely chopped
- 1 medium courgette finely diced
- 500 g beef mince
- 400 g tinned chopped tomatoes
- 2 tbsp tomato puree
- 150 ml gluten-free beef stock
- 1 tbsp dried mixed herbs
- pinch salt and pepper
- 6-8 dried gluten-free lasagna sheets
- 3 tbsp mascarpone or cream cheese
- 2 handfuls mozzarella and extra mature cheddar grated
Instructions
- Add the garlic-infused oil to a 30cm oven-proof pan and place over a medium heat. Add the courgette and leek and allow to soften.
- Add the mince to the pan too, break up and fry until browned. Add the chopped tomatoes, puree, stock, mixed herbs, salt and pepper. Mix until all combined.
- Break the lasagna sheets into 2-4 pieces each and push them down into the sauce. Put them in all randomly, not on top of each other.
- Allow to simmer until the lasagna sheets are cooked - as they become more flexible you can move them about a little. I like to have some bits more visible and some beneath the sauce.
- A few minutes before the lasagna sheets are fully cooked, add dollops of mascarpone (or cream cheese), then swirl it around in the sauce a little. You don't need to full mix it in.
- Sprinkle the grated cheese all over the top of the dish and then pop under a hot grill for 5 minutes or until the cheese is golden brown.
Nutrition
Calories: 521kcal | Carbohydrates: 48g | Protein: 32g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 311mg | Potassium: 990mg | Fiber: 4g | Sugar: 7g | Vitamin A: 956IU | Vitamin C: 22mg | Calcium: 115mg | Iron: 6mg