This one pot lasagna recipe saves so much time and still tastes just as delicious as a traditional lasagna. Our mozzarella ball is the perfect substitute for béchamel sauce – so easy!
Ensure you use a pot/pan that is about 28-30cm & is oven safe (handle too)
| 250g | Mozzarella Ball |
| 3 tbsp | olive oil |
| 2 | medium onions, chopped |
| 3 cloves | garlic, finely chopped |
| 1 | carrot, grated |
| 1 | zucchini, grated (optional) |
| 1kg | beef mince |
| 2 | bay leaves (optional) |
| 2 tbsp | tomato paste |
| 400g | tinned crushed tomatoes |
| 700g | passata |
| 1 | beef stock cube |
| 1 1/2 cups | water |
| 1 packet | fresh lasagna sheets |
| pinch | salt and pepper |
| basil to garnish |
| 1 | Preheat the oven to 180 degrees. |
| 2 | Heat the olive oil in an oven-proof safe skillet on the stove. Add the onions and stir for 2-3 minutes, add the garlic and do the same. Then add the grated veggies and stir for 2-3 minutes. |
| 3 | Increase the heat to high and add the beef mince in chunks. Use a wooden spoon to break up the mince, until it’s in small pieces for approximately 5 minutes. Add the bay leaves, tinned tomatoes, passata and beef stock cube. Refill the passata bottle with about 1.5-2 cups of water, shake it and pour into the sauce. Season well with pepper and salt. Let the sauce simmer for 10 minutes to develop flavour. |
| 4 | Turn the heat down to a simmer. Tear the fresh lasagna sheets in half and submerge them into the sauce, one at a time. Use a wooden spoon to gently push them to the bottom. Continue with the rest of the sheets, filling the empty spaces and covering with the sauce. |
| 5 | Top the lasagna with thick Mozzarella slices. |
| 6 | Place the lid on the pan and bake for 15-20 minutes in the oven. Remove the lid and sprinkle over the basil. Serve. |
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