This easy lasagne can be made a few days in advance, stored in the fridge until required, and then baked in a hot oven at 180oC/ Fan 160oC / Gas mark 4, for 40 minutes until golden and bubbling. You will need a large oven-proof casserole.
Yields 6 Servings
30m
occasions
Dinner, Christmasdairy ingredients
CheeseOne Pot Cheesy Lasagne
INGREDIENTS
Ingredients
DIRECTIONS
Ingredients
1
Heat the olive oil in a large, oven-proof casserole on medium heat and fry the onions, garlic and carrots for 5 minutes until soft.
2
Increase the heat to high and fry the beef mince for 5 minutes until brown; then stir in the lentils.
3
Pour in passata and beef stock and bring to a boil, then stir in tomato puree and bay leaves, reduce the temperature and simmer for 10 minutes until the sauce thickens slightly.
4
Tear the lasagne sheets into quarters and use tongs to press them into the sauce; cover the dish evenly and coat the pasta in the sauce. Place the lid on, and simmer to' Al Dente' for 10 - 15 minutes.
5
Preheat a grill to high. Remove the lid from the casserole and sprinkle the lasagne with Cheddar; then, tear the mozzarella into small pieces and arrange it on top.
6
Place under the hot grill until the cheese has melted and bubbling.
7
Scatter with fresh basil leaves and serve immediately.
