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Amazing Pork & Fennel One Pot Lasagna

Another AMAZING one pot lasagna! If you’ve ever made traditional lasagna before, you will know that it can take forever. Using different pots and layering with bolognese sauce, bechamel and lasagna sheets is just too time consuming.
This recipe saves so much time and still tastes just as good as traditional lasagna. Perfect for the whole family.
It also freezes beautifully!
Course Dinner, One Pot
Keyword Chicken, Egg Free, Nut Free, One Pot, Pasta, Pork
Allergen Egg-free, Nut-free
Protein Pork
Category Budget-Friendly, High Protein, One-pot
Member Free
Cost Tier Budget-Friendly
Prep Time 12 minutes
Cook Time 52 minutes
Total Time 1 hour 4 minutes
Servings 8
Calories 460

Ingredients

  • 2 tbsp extra virgin olive oil
  • 1 brown onion or shallot, finely chopped
  • 3 cloves garlic finely chopped
  • 500 g pork mince
  • 3 pork sausages meat squeezed from casings (or just add another 200 g mince)
  • 0.5 fennel bulb finely chopped
  • 1 zucchini grated (optional)
  • 2 tbsp tomato paste
  • 400 g canned crushed tomatoes
  • 700 g passata sauce bottle
  • 1 cube chicken stock
  • sea salt & cracked black pepper
  • 1 packet lasagna sheets fresh
  • 1 cup mozzarella cheese grated
  • 250 g fresh mozzarella ball sliced
  • 0.5 cup basil leaves optional, plus extra to serve
US Customary - Metric

Instructions

  • Preheat the oven to 180°C conventional (160°C fan-forced).
  • Heat the olive oil in a large ovenproof pot or dish over medium heat. Add the onion and stir for 2–3 minutes, then add the garlic and do the same. Add the mince and sausage meat and cook for 5 minutes, using a wooden spoon to break them up.
    2 tbsp extra virgin olive oil, 1 brown onion, 3 cloves garlic, 500 g pork mince, 3 pork sausages
  • Stir through the fennel and zucchini (if using). Add the tomato paste, canned tomatoes, passata and stock cube. Refill the passata bottle with about 1 cup of water, shake it well, then pour it into the sauce. Season and simmer for about 15 minutes to develop the flavour.
    0.5 fennel bulb, 1 zucchini, 2 tbsp tomato paste, 400 g canned crushed tomatoes, 700 g passata sauce, 1 cube chicken stock
  • Tear the fresh lasagna sheets in half and submerge them in the sauce, one at a time. Use a wooden spoon to gently push them to the bottom. Continue with the rest of the sheets, filling the empty spaces and covering them with the sauce. Top the lasagna with grated mozzarella, mozzarella slices and basil (if using).
    1 packet lasagna sheets, 1 cup mozzarella cheese, 250 g fresh mozzarella ball, 0.5 cup basil leaves
  • Place the lid on the pot and transfer to the oven to bake for 20–25 minutes. Remove the lid and sprinkle over some more basil if desired. Serve.
    0.5 cup basil leaves

Notes

Make sure you use a pot or dish that is about 28–30 cm and that can be fully put into the oven (handle too).