ONE POT BEEF LASAGNA WITH RICOTTA

Serves: 4 - 6

Ready in 40 minutes

Ingredients:

• 3 tablespoons olive oil

• 1 large brown onion, finely chopped

• 3 cloves garlic, finely chopped

• 500g beef mince

• 1 large carrot, grated

• 1 large zucchini, grated

• 1 tablespoon dried Italian herbs

• 2 tablespoons tomato paste

• 800g can crushed tomatoes

• 1 beef stock cube

• 1 cup water

• 1 packet fresh lasagna sheets (250g)

• 150g -200g ricotta cheese

• Salt/Pepper

• Basil (optional)

Method:

1. Heat the olive oil in large frying pan or shallow casserole pot on the stove on med/high heat. Add the onion and stir for 2-3 minutes, add the garlic and do the same. Add the beef mince in chunks. Use a wooden spoon to break up the mince, until it’s in small pieces for approx. 5 minutes Then add the grated veggies and stir for 2-3 minutes.

2. Add the dried herbs, tomato paste, tinned tomatoes, beef stock cube and water. Season well with pepper and salt. Let the sauce simmer for approx. 15 minutes to develop flavour.

3. Turn the heat down to a simmer. Cut the fresh lasagna sheets into small squares and submerge them into 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 with the sauce. Place the lid on the pan and simmer for 10 minutes.

4. Remove the lid and dollop on the ricotta and sprinkle over the basil. Serve.