Delicious dishes

COOKING COMPLICATED RECIPES CAN TAKE A LO ONE-DISH LASAGNE

Serves 4, with leftovers Prep: 25 minutes Cook: One hour

Ingredients:

1tbsp olive oil, plus extra for drizzling

One onion, chopped

500g 20% fat minced beef Four garlic cloves, grated 700g passata with basil

1tsp dried oregano

One beef or chicken stock cube 200ml hot water

100ml double cream, plus extra 2tbsp

Handful of fresh basil leaves (optional)

Eight to 12 lasagne sheets (depending on size)

250g ricotta, drained

250g mozzarella, drained and cut into small cubes

75g Parmesan, grated

Sea salt and freshly ground black pepper

Method: Heat the olive oil in a large, shallow, flameproof casserole dish. Fry the onion for two minutes until starting to soften, then add the minced beef. Increase the heat to high and fry for three minutes, stirring frequently until the beef has browned all over. Throw in the garlic and fry for one minute.

Pour the passata into the dish with the dried oregano and crumble in the stock cube. Fill the passata jar with the hot water, swirl it around, then add to the sauce. Bring the mixture to the boil, then add the 100ml cream. Tear half of the basil leaves and add to the sauce with plenty of seasoning. Cook for five minutes until the sauce is starting to thicken, then remove from the heat.

Preheat the oven to 200C/180C Fan/400f/gas 6. Fill a large bowl with hand-hot water and a drizzle of oil, then slide in the pasta sheets and leave to soak for a few minutes. Use a ladle to scoop two thirds of the ragù out into a heatproof bowl. Spread out the remaining third over the base of the casserole dish. In a separate bowl, loosen the ricotta with the extra 2tbsp cream and 1tbsp of the pasta soaking water.

Lift out and drain enough pasta sheets to cover the surface of the ragu in the casserole dish, laying them gently on top. Spread a third of the ricotta mixture over the pasta, then scatter over a third of the mozzarella and a third of the Parmesan. Add another layer of ragù and repeat until all of the ingredients have been used, topped with cheese. Cover the dish with kitchen foil and bake in the oven for 15 minutes. Remove the foil and return the dish to the oven for a further 15 minutes, or until the pasta is tender and the lasagne bubbling.

Make ahead: Freeze this, unbaked, for up to one month, and defrost overnight before cooking. The meat sauce will keep well in the refrigerator for 1–2 days.

The shortcut: Just one pan and no bechamel prep – you’re at least three hours ahead.