One-Pot Lasagna

Method

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1. Heat the oil in a deep, wide, lidded frying pan over medium-high heat. Cook the onion for 4 minutes. Add the garlic and cook for 1 minute.

   Mark done Start 4 min timer

2. Add the beef and oregano and cook for 8 minutes, breaking up the meat, until browned. Drain off any excess fat.

   Mark done Start 8 min timer

3. Stir in the tomatoes, passata, stock, salt and pepper and bring to a simmer.

   Mark done

4. Add the broken lasagne pieces, pushing them down under the liquid. Cover and simmer over medium-low heat for 15 to 18 minutes, stirring every 4 or 5 minutes, until the pasta is tender and the sauce has thickened.

   Mark done Start 15 min timer

5. Drop the ricotta over the top in large spoonfuls. Scatter the mozzarella and Parmesan over it, cover and cook for 3 to 4 minutes, until melted.

   Mark done Start 3 min timer

6. Rest for 5 minutes, scatter with basil and serve from the pan.

   Mark done Start 5 min timer

Chef’s Tips

• Stir every few minutes as the pasta cooks. The pieces settle and stick to the bottom of the pan.
• Break the sheets into pieces about 5 cm across. Larger pieces overlap and cook unevenly.
• Add a splash of hot stock if the pasta is still firm and the pan is dry. Different brands need different amounts of liquid.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• A green salad
• Garlic bread
• A glass of red wine

Storage & Reheating

Keep in the fridge up to 3 days and reheat gently with a splash of water. Freeze for 2 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.