Michela Chiappa's one-pan lasagne
Fresh from her Italian summer break, Michela’s back in the kitchen cooking a lasagne with a super speedy and simple twist… It’s all done in one-pan. Comforting, delicious and fuss-free for all the family - You are welcome!
One-pan lasagne
Serves: 6
Ingredients
3 tbsp extra virgin olive oil1 onion, finely chopped1 stick celery, finely chopped1 carrot, finely chopped2 garlic cloves, finely choppedPinch of cayenne pepper (optional)500g beef mince250ml red wine1 tin of tomatoes (blended)250ml beef stock (or 250ml boiling water and 1 beef stock cube)3 tbsp tomato puréeSalt and pepper, to season150g lasagne sheets, halved (optional) 1 ball of fresh mozzarella (or burrata)2 handfuls of grated Cheddar (or Caciotta cheese if you can get hold of it)30g finely grated Parmesan cheeseFresh oregano, leaves, to finishFresh basil, leaves, to finish
Method
1. Place a wide shallow sided heavy bottomed saucepan on a medium heat. Add the olive oil to the pan followed by the onions, celery and carrot slowly sweat them until they caramelise and turn golden.
2. Add in the garlic and cayenne (if using) and stir for approx 1 minute (do not let the garlic burn).
3. Next, add the beef mince to the pan and cook until browned all over.
4. Add the red wine to the pan, stir and allow the alcohol to evaporate for a few minutes.
5. Add in the blended tin tomatoes, stock and tomato purée, and season with salt and pepper and allow to simmer for a further 30 minutes, stirring occasionally.
6. Next, add in the lasagne sheets - before adding the lasagne sheets, ensure there is enough liquid in the bolognese to do so - the consistency should not be soup-like, but does require enough liquid for the pasta to be fully submerged under the sauce and sufficiently cook and absorb liquid, then add more stock or water if required. Place a lid on the pan and leave for 10 minutes.
7. After the first 10 minutes, check how much liquid remains and whether the pasta is cooked. If the sauce is very dry, add a splash of water.
8. Cook the pasta for a further few minutes until the pasta is cooked to your liking.
9. Top with the mozzarella, grated Cheddar and Parmesan cheeses and fresh oregano. Bake in a preheated oven at 200℃/ Fan 180℉ / Gas 6 for 10 minutes or until the cheese has melted and turned golden brown.
10. Remove from the oven and top with a few fresh basil leaves to serve.