adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

One-pan lasagne recipe
One-pan lasagne recipe
0 Likes
Prep Time:
15 minutes
Cook Time:
95 minutes
Total Time:
110 minutes
Quick and easy one-pan cheesy pasta with bolognaise and shortcut white sauce - ready in 15 minutes!
Ingredients:
  • 375g packet fresh lasagne sheets
  • 150g pre-grated mozzarella
  • 1 brown onion, finely chopped
  • 1 carrot, peeled, finely chopped
  • 2 celery sticks, finely chopped
  • 3 garlic cloves, finely chopped
  • 500g pork and veal mince
  • 250ml (1 cup) milk
  • 2 fresh bay leaves, torn
  • 400g can chopped tomatoes
  • 700g bottle passata
  • 600ml carton cooking cream
  • 3 eggs
  • 100g finely grated parmesan
Instructions:
  • In a 30cm base ovenproof frying pan, heat the oil over medium heat. Add the onion, carrot, celery, and garlic, and cook for 8-10 minutes, stirring occasionally, until the vegetables have softened.
  • Brown the mince by cooking it with a wooden spoon to break up any lumps for 5 minutes. Pour in milk and add bay leaves, bringing it to a simmer. Let it simmer without a lid for 3 minutes until the liquid evaporates completely. Pour in the wine and stir occasionally for 4 minutes until the liquid evaporates. Add tomatoes and passata, then fill the passata bottle with 60ml (1/4 cup) water and add it to the pan. Let it simmer over medium-low heat for 25-30 minutes until the sauce thickens. Finally, move the sauce to a heatproof bowl, leaving 1/4 cup of bolognaise in the pan.
  • Preheat the oven to 200C/180C fan forced. Make the bechamel by combining cream, eggs, and parmesan cheese in a large jug. Season well and whisk until smooth.
  • Layer lasagne sheets over the bolognaise in the pan, ensuring the base is covered. Spread a quarter of the bolognaise and a quarter of the bechamel over the sheets. Repeat layering with lasagne sheets, bolognaise, and bechamel, ending with a final layer of bechamel.
  • Sprinkle the mozzarella evenly on top and bake for 35-40 minutes, or until it turns a beautiful golden color. Let it rest for 10 minutes before serving to allow it to cool slightly.

Similar Recipes