Easy lazy lasagne

 

I have seen versions of this recipe all over social media and was intrigued to try it so had a look at a few then made up my own recipe. 

I was lucky enough to be gifted some of the minced beef from MeatMatters they specialise in ex dairy beef and the meat they sell is top quality so this was an ideal time to make this lasange. 

I always use frozen soffrito mix available from most supermarkets in my bolognese sauce it's just finely chopped carrot, celery and onion and is only about £1.50 and saves more time but if you don't have it you can just finely chop carrot, celery and onion. 

The beauty of this recipe is firstly it's all made in one pan on the stovetop and secondly you don't need to make a separate white sauce so saves on time and washing up. It is also not as carb heavy as traditional lasagnes as you  use less pasta. 

You need a large deep frying pan or even a stovetop safe casserole, You need a lid but if you don't have a lid a couple of layers of foil put tightly around the dish would work well. 

Easy lazy lasagne 

500g good quality minced beef 

250g frozen soffrito mix (see above) or 

(2 carrots finely chopped

2 sticks celery finely chopped 

1 onion finely shopped ) 

2 cloves garlic (crushed) 

200g chopped mushrooms 

1 can chopped tomatoes

1 carton passata (500g) 

500ml beef stock (from a cube or stockpot is fine) 

2 tsp dried oregano

6 lasange sheets 

250g tub ricotta

100g finely grated parmesan cheese 

salt and pepper 

fresh basil leaves (if wanted) 

Place the minced beef, soffrito (or diced carrot, celery and onion), garlic and oregano together with the mushrooms into the pan and fry gently until the meat is browned and the vegetables are starting to soften. 

Add the chopped tomatoes, passata and beef stock. Season with a teaspoon each of salt and pepper. Leave on a lowish heat for around 30 minutes to slightly reduce the sauce.

Break up the lasagne sheets and place in the pan push them down so they are covered by the sauce then put the lid on (or use foil to cover the pan) and leave for 20 minutes simmering. 

Mix well, Taste the sauce in case you might need more salt or pepper and check the pasta has softened, Drop spoonful's of ricotta on the top of the dish and sprinkle over the parmesan and leave on low heat for 10 minutes then take off the heat and leave to stand for 5 minutes. 

Scatter over the fresh basil if used and then serve. 

Serves around 6 portions and I like to serve it with a big salad.