I feel as though I shouldn’t really have favourite recipes in this book as they are all very dear to me, but this lasagne holds a special place in my heart. Just don’t mention it in Italy, ok? A traditionally time-consuming, somewhat strenuous dish that leaves a mountain of washing-up, this version, though not traditional, fully replicates the flavours and feel of a layered lasagne in a simple, stress-free way. I hope you enjoy it as much as I do.
125 grams minced beef (you could also use a vegetarian mince)
200 grams tinned tomatoes
½ beef stock pot
100 millilitres water
½ teaspoon dried mixed herbs
75 grams fresh lasagne sheets
60 grams mascarpone cheese
60 grams mozzarella (grated)
salt and black pepper
Method
Lasagne is a guest recipe by Eleanor Wilkinson so we are not able to answer questions regarding this recipe
Add a little olive oil to a small (20cm/7-8 in diameter) ovenproof frying pan or baking dish on a medium heat and fry off the onion for around 5 minutes until softened and golden. Add in the garlic and cook for another 2–3 minutes.
Squeeze in the tomato purée and cook for 2 minutes before adding in the beef mince and cooking until browned.
Add in the tinned tomatoes, stock pot, water and mixed herbs. Let this simmer and reduce for around 15 minutes over a low heat. While this is cooking, preheat the grill to 200°C.
Cut the fresh lasagne sheets into quarters. Once the sauce is rich and reduced, taste and season well with salt and pepper, then mix in the lasagne sheets and cook for 3–4 minutes with the lid off until they are cooked but still al dente. Take off the heat and spoon dollops of mascarpone on top, then cover with the grated mozzarella. Grill for 10–15 minutes until golden and bubbling.
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Freeze In 1 Portion Sizes
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Can I Make The Pasta Less Soft In The Lasagne Of Love?
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What 2 Others have said
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Posted by Joyalex on 26th July 2024
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Posted by Florette552 on 26th July 2024
Show more commentsLove the simplicity of this dish and the use of only one pot!
Looks very Good, going to make it!