One Pot Beef Lasagna With Ricotta
Ready in 40 minutes.
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Ingredients
- 3 tablespoons extra virgin olive oil
- 1 brown onion large, finely chopped
- 3 cloves garlic finely chopped
- 500 g beef mince
- 1 carrot large, grated
- 1 zucchini large, grated
- 1 tablespoon italian herbs dried
- 2 tablespoons tomato paste
- 800 g canned crushed tomatoes
- 1 beef stock cube
- 1 cup water
- sea salt & cracked black pepper
- 250 g fresh lasagna sheets
- 150–200 g ricotta cheese
- basil leaves to serve (optional)
Instructions
- Heat the olive oil in large frying pan or shallow casserole pot over medium–high heat. Add the onion and stir for 2–3 minutes, then add the garlic and do the same. Add the beef mince in chunks and cook for 5 minutes, using a wooden spoon to break up the mince until it’s in small pieces. Stir through the grated veggies and cook for 2–3 minutes[/timer>.3 tablespoons extra virgin olive oil, 1 brown onion, 3 cloves garlic, 500 g beef mince, 1 carrot, 1 zucchini
- Add the dried herbs, tomato paste, canned tomatoes, beef stock cube and water. Season well and cook for about 15 minutes to develop the flavour.1 tablespoon italian herbs, 2 tablespoons tomato paste, 800 g canned crushed tomatoes, 1 beef stock cube, 1 cup water
- Turn the heat down to a simmer. Cut the fresh lasagna sheets into small squares and submerge them in the sauce one at a time, using a wooden spoon to gently push them to the bottom. Continue with the rest of the sheets, filling the empty spaces and covering with the sauce. Place the lid on the pan and simmer for 10 minutes[/timer>.250 g fresh lasagna sheets
- Remove the lid, dollop on the ricotta and sprinkle over some basil leaves, if desired.150–200 g ricotta cheese, basil leaves
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