One-pan Beef & Mushroom Lasagne

PREP 15 MIN
•
COOK  30 MIN

GF

NF

Number of servings
2
Ingredients

1 onion finely chopped

1 garlic clove minced

200g minced beef

salt & pepper, to taste

200g mushrooms diced

1 tin of diced tomatoes (400g tin)

1 tbs tomato paste

1 cup (250ml) water

2 sprigs of fresh basil leaves picked & torn, plus extra to serve

100g lasagne sheets, fresh (or gluten free)

1⁄3 cup (40g) mozzarella grated

Methodbased on 2 servings
1

Heat a 22cm non-stick frypan (with a lid) over medium-high heat. Cook onion, stirring, for 5 minutes until soft. 

2

Add garlic and cook for another minute. Add mince, season with salt and pepper and cook, breaking up with a spoon, for 5 minutes until browned. 

3

Add mushrooms and cook for 2 minutes until softened. 

4

Stir through diced tomatoes, tomato paste, water and basil. Bring to a simmer and cook for 5 minutes. Transfer to a bowl.

5

Spread sufficient sauce to cover the base of the frypan. Layer over half the lasagne sheets to cover the base. Add half of the sauce, remaining pasta and finish with remaining sauce. 

6

Cover frypan with lid and return to low-medium heat. Bring to a gentle simmer and cook for 15 minutes or until pasta is cooked and sauce has thickened. 

7

Sprinkle over mozzarella, cover and cook for a further 2 minutes to melt the cheese or place under a pre-heated grill to brown.

8

Divide lasagne between plates and top with extra basil to serve.

Nutritional Informationper serving

Energy (kJ)

1859 kJ / 444 cals

Protein

37.7 g

Fat

15 g

Sat. Fat

7 g

Carbs

35.3 g

Sugar

9.8 g

Fiber

7.4 g

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