One Pan Easy Lasagna Recipe
A rich and hearty short cut easy lasagna made with beef mince, rich tomato sauce and creamy mozzarella cheese. All made in one pan with Aldi ingredients.
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Servings: 6 people
Ingredients
- 2 tablespoons (2 tablespoons) olive oil
- 500 g (1 lb) lean minced beef
- 250 g (½ lb) chorizo sausage, cubed
- 1 (1) brown onion, diced
- 2 cloves (2 cloves) garlic, minced
- 1 tablespoon (1 tablespoon) Italian seasoning
- 500 g (2 cups) passata or chopped/ crushed tomatoes
- 750 ml (3 cups) stock, made with a stock cube or water
- salt and pepper to taste.
- 10 (10) lasagna sheets, broken in half
For the no-cook white sauce
- 250 g (1 cups) mascarpone
- 1 (1) egg
- 30 g (1 oz) grated parmesan
- 30 g (1 oz) mozzarella
For the topping
- 180 g (1 ½ cups) shredded mozzarella
- 10 (10) fresh basil leaves
Instructions
- Preheat the oven to 190ºC (375ºF)
- Heat the oil in an ovenproof skillet or casserole pan over a medium heat. Brown the mince and the chorizo until the mince is a deep golden brown and the chorizo has rendered its fat. *See notes
- Add the onion, garlic and the Italian seasoning to the mince and the chorizo. Let the onions and garlic soften in the fats of the meat. Once the onions and garlic are soft and fragrant pour in the stock (or water) and the passata (or crushed tomatoes). Bring the sauce for a gentle simmer. Taste and adjust the seasoning.
- Add the lasagna sheets to the sauce and cook uncovered for about 15 - 20 minutes, checking the pasta and stirring occasionally to make sure the noodles aren't sticking to the bottom of the pan.
- While the pasta is cooking, mix the mascarpone with the egg and cheeses. Once the noodles are cooked, dollop the mascarpone mixture onto the pasta and cover it with the remaining mozzarella, and place in the preheated oven for 15 minutes, or until the cheese is golden and bubbling. Sprinkle with the basil leaves and extra parmesan.
Notes
- Note 1- If you are concerned about the fat and calories, you can drain the fat from the chorizo and mince, but for maximum flavour you can leave them in, as the lasagna doesn’t have much else in the way of fats being added.
- Note 2- If the pasta is starting to stick to the bottom of the pan, use a wooden spoon to stir it and scrape it up to prevent it from sticking further. This is common with one pot kinds of pasta, a simple stir will do the trick.
Nutrition
Calories: 769kcal | Carbohydrates: 49g | Protein: 43g | Fat: 44g | Saturated Fat: 23g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 182mg | Sodium: 920mg | Potassium: 848mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1852IU | Vitamin C: 18mg | Calcium: 345mg | Iron: 5mg
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