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main-meals

One Pan Lasagne

All the lasagne greatness with none of the fuss!

45 4
One Pan Lasagne | DonalSkehan.com, All the lasagne greatness with none of the fuss!

main-meals

One Pan Lasagne

All the lasagne greatness with none of the fuss!

Thursday, August 18, 2016
US / METRIC

100g chorizo sausage, chopped

1-2 tbsp olive oil

500g beef mince

1 carrot, peeled and grated

1 onion, peeled and finely chopped

2 garlic cloves, minced

2 tbsp tomato purée

2 x 400g tins chopped tomatoes

75ml red wine

2 tsp dried oregano

250g pack fresh lasagne sheets

2 balls mozzarella, thinly sliced

Sea salt and ground black pepper

A good handful fresh basil leaves, roughly torn

For the cheese sauce:

2 x 250g tubs ricotta

50g cheddar cheese, finely grated

50g Parmesan cheese, finely grated

100ml milk

Ground black pepper

3.5 oz chorizo sausage, chopped

1-2 tbsp olive oil

1.2 lbs beef mince

1 carrot, peeled and grated

1 onion, peeled and finely chopped

2 garlic cloves, minced

2 tbsp tomato purée

2 x 14 oz tins chopped tomatoes

1/3 cup red wine

2 tsp dried oregano

9 oz pack fresh lasagne sheets

2 balls mozzarella, thinly sliced

Sea salt and ground black pepper

A good handful fresh basil leaves, roughly torn

For the cheese sauce:

2 x 8 oz tubs ricotta

1/2 cup cheddar cheese, finely grated

1/2 cup Parmesan cheese, finely grated

1/2 cup milk

Ground black pepper

Large casserole dish or pan

Grater

Medium mixing bowl

 

45 mins
Serves 4

This is not, by any means, an authentic lasagne recipe but it has all the important components – rich, meaty layers, cheese sauce and pasta sheets – without all the washing up. Make sure to get fresh lasagna for this as the dried ones won’t cook properly.

In a large casserole dish or pan over a medium heat, fry the chorizo for 2-3 minutes until sizzling and golden. Drain on a plate lined with kitchen paper.
Add a little oil to the pan if required (the chorizo should release some) and fry the beef, breaking up with a wooden spoon. Fry for 6-8 minutes until browned. Add the grated carrot and allow to soften down for 2 minutes.
Transfer the contents of the pan to the plate with the chorizo. Add a drop more oil to the pan and fry the onions for 6 minutes until just tender. Stir through the garlic and cook for a further 2 minutes. Then add the tomato purée, chopped tomatoes, red wine and dried oregano. Allow to cook for 15 minutes until the mixture has slightly reduced and thickened. Season to taste.
While this is cooking, in a medium sized bowl mix together the ricotta, cheddar, parmesan and milk. Season to taste and if you find the mixture too thick, loosen with a little more milk.
When the sauce is cooked, remove two thirds of the mince from the pan into a small bowl and set aside. Place a layer of lasagne sheets (tear them to fit) on top of the mince in the pan followed by half the cheese mixture, spreading evenly across the lasagne sheets to cover. Return another third of the mince to the pan and spread evenly. Top with another layer lasagne sheets and the remaining cheese mixture. Add the rest of the mince as a last layer and finish off with the sliced mozzarella and some basil leaves.
Cover with a lid, lower the heat and cook gently for 20 minutes until the pasta has cooked and the cheese has melted. Serve generous spoonfuls from the pan in deep bowls.
45 mins
Serves 4

Ingredients
US / METRIC

100g chorizo sausage, chopped

1-2 tbsp olive oil

500g beef mince

1 carrot, peeled and grated

1 onion, peeled and finely chopped

2 garlic cloves, minced

2 tbsp tomato purée

2 x 400g tins chopped tomatoes

75ml red wine

2 tsp dried oregano

250g pack fresh lasagne sheets

2 balls mozzarella, thinly sliced

Sea salt and ground black pepper

A good handful fresh basil leaves, roughly torn

For the cheese sauce:

2 x 250g tubs ricotta

50g cheddar cheese, finely grated

50g Parmesan cheese, finely grated

100ml milk

Ground black pepper

3.5 oz chorizo sausage, chopped

1-2 tbsp olive oil

1.2 lbs beef mince

1 carrot, peeled and grated

1 onion, peeled and finely chopped

2 garlic cloves, minced

2 tbsp tomato purée

2 x 14 oz tins chopped tomatoes

1/3 cup red wine

2 tsp dried oregano

9 oz pack fresh lasagne sheets

2 balls mozzarella, thinly sliced

Sea salt and ground black pepper

A good handful fresh basil leaves, roughly torn

For the cheese sauce:

2 x 8 oz tubs ricotta

1/2 cup cheddar cheese, finely grated

1/2 cup Parmesan cheese, finely grated

1/2 cup milk

Ground black pepper

You'll Need

Large casserole dish or pan

Grater

Medium mixing bowl

 

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