You already know how convenient one pan dishes can be, but did you know that you can make lasagna this way too? That's right! We're here to show you how. They're simple, quick, juicy and make a nutritious lunch or dinner when you're short on time. 🤩

Shop ingredients

Tomato Sauce – 500 g – traditional Italian tomato sauce, with extra virgin olive oil, without sugar and preservatives

£3.59

Organic Beef Broth without Salt – 515 ml – prepared with a minimum of 500 g of meat and bones, up to 5 l of soup per pack, from local organic ingredients

Organic Extra Virgin Olive Oil – 750 ml – cold-pressed and made from a select variety of olives from a family farm in Greece

£14.99

Nutrition (1 serving)

914 kcal
106 g carbohydrates
33,4 g fats
47,5 g protein

4 servings

500 g lasagne pasta
500 g arrabbiata tomato sauce
515 ml beef broths
1 onion
2 cloves garlic
2 carrots
1 tbsp olive oil
1 tsp oregano
1/2 tsp onion granules
1/2 tsp salt
pepper
500 g beef mince
1 mozzarella

Instructions

Fry finely chopped onion and garlic in olive oil.
Add the diced carrots and sauté for about 2 minutes.
Add the minced meat to the vegetables and fry until brown.
Pour tomato sauce and broth over everything.
Season the mixture with oregano, dried onion, salt and pepper.
Cut the lasagne into pieces and lay them evenly all over the pan. Cover with a lid and let it cook for about 15‑20 minutes until soft. Stir the lasagne continuously during cooking so that it does not burn on the bottom of the pan.
Tear the mozzarella into the softened lasagna, mix and serve.
Serve the peacock lasagne with a dollop of sour cream and fresh basil.
So enjoy!

Products used in the recipe