Make clean-up a breeze with this easy cheat’s one-pot lasagne recipe that requires no oven time. Cook in the pan, then serve straight at the table – how’s that for simple?
PREP TIME
10 minutes
COOK TIME
40 minutes
SERVES
6
Ingredients
6 dried shiitake mushrooms
2 beef stock cubes
100g (3.5 oz) pancetta, cut into small lardons
1 brown onion, finely diced
2 garlic cloves, finely chopped
500g (1 lb) beef mince
2 tbsp fresh oregano, chopped
2 bay leaves
2 whole star anise
1 tbsp tomato paste
1 tbsp gochujang
700ml (25 fl oz) tomato passata
2 x 400g (14 oz) tins canned tomatoes
1 tbsp soy sauce
1/4 cup red wine (optional)
50g (1.5 oz) grated parmesan cheese
250g (9 oz) dried lasagne sheets
200g (7 oz) buffalo mozzarella, sliced or ripped
100g (3.5 oz) ricotta
basil leaves, to serve
extra virgin olive oil, to drizzle
Steps
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Rehydrate shiitake mushrooms in a bowl with 1½ cups boiling water and crumble in the stock cubes. Allow to sit for 5 minutes. Once the mushrooms have been rehydrated, remove and discard the stems. Finely dice the mushrooms, reserving the flavoured soaking liquid for later.
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Place the sliced pancetta into a heavy-based large saucepan on medium heat. Cook for 2 minutes until the fat has rendered and the pancetta is beginning to crisp up. Add in the onion, and continue cooking, stirring occasionally, until the onions become translucent. Add the garlic and cook for 30 seconds or until fragrant.
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Next, add the beef mince to the pan and break it up with your spatula, spreading it out. Once the beef is almost cooked, add the oregano, bay leaves, star anise, tomato paste and gochujang. Mix to coat everything together. Reduce heat to low and add in the tomato passata, canned tomatoes, mushroom-soaking liquid, chopped rehydrated mushrooms, soy sauce and red wine (if using). Simmer the ragu for 15–20 minutes or until the mix has reduced by one-third.
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Next, stir through the parmesan. Break the lasagne sheets into thirds and place them directly into the simmering sauce (you want to ensure the sauce is covering the lasagne sheets). Place a lid on top of the pan and let everything do its thing and simmer away for around 7–8 minutes, or until the lasagne sheets have absorbed the liquid and become tender.
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Remove the lid and scatter slices of buffalo mozzarella on top. Place the lid back on to simmer for 1 minute or until the cheese becomes all melty.
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To serve, scoop balls of ricotta on top. Tear over fresh basil leaves and drizzle with olive oil.
Fantastic take on lasagna
This was easy, and super delicious. Normally the ordeal of making a lasagna puts me off, but this was quick, easy and full of flavour. My hubby preferred it to the traditional lasagna.
Easy and delicious
I have made this one-pot lasagna twice because my children loved so much the first time. Thanks Marion, for sharing tasty easy family-friendly recipes.
So easy
Glad I found Marion on Facebook amazingly tasty recipes so easy to follow and cook. It’s definitely inspired me to cook more. Going to try the cheats Lasagne today.
Thanks Mark.