One-pan beef lasagne with ricotta & basil
Prep
10 mins
Cook
25 mins
Servings
4
Difficulty
Medium
My go to weeknight dinner has to be this one pan beef lasagne, and honestly, it's become a lifesaver on busy evenings. What I love most is that everything comes together in just 35 minutes from start to table, with minimal fuss and washing up. The lentils add extra protein and fibre, making it genuinely good for you without tasting like health food. The best part? You skip all the layering nonsense and just let everything cook together in one pan while the flavours meld beautifully. Fresh basil and creamy ricotta finish it off with a real touch of elegance that makes it feel special despite being utterly simple.
Ella x
Ingredients
- 1 tbspolive oil
- 400 grams5% fat beef mince(pack Aberdeen Angus beef mince 5% fat)
- 200 gramscooks' ingredients soffritto
- 400 gramschopped tomatoes with garlic and olive oil(can chopped Italian tomatoes with olive oil & garlic)
- 400 gramscan lentils(drained)
- 6fresh lasagne sheets(halved lengthways)
- 3 tbspricotta
- 40 gramsparmigiano reggiano(finely grated)
- 6basil(leaves, shredded)
Detail level
Instructions
- 1
Heat ½ tbsp oil in a large ovenproof frying or sauté pan over a high heat. Add the mince, breaking it up with a wooden spoon. Season and fry for 5 minutes, until cooked through and no pink meat remains, then tip into a bowl.
- 2
Add the remaining ½ tbsp oil to the pan, then add the soffritto and fry over a medium heat for 2-3 minutes. Return the meat to the pan and stir in the tomatoes, lentils and 200ml water. Simmer for 5 minutes, then nestle in the pasta sheets and simmer for 5 minutes more.
- 3
Preheat the grill to high. Mix the ricotta with 1 tbsp Parmigiano. Season and add a splash of water to loosen if needed. Arrange spoonfuls over the lasagne and sprinkle over the remaining Parmigiano. Grill for 5 minutes until golden, then scatter over the basil leaves before serving
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