One-pan Beef & Mushroom Lasagne
PREP 15 MIN•COOK 30 MIN
Number of servings
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
Heat a 22cm non-stick frypan (with a lid) over medium-high heat. Cook onion, stirring, for 5 minutes until soft.
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.
Add mushrooms and cook for 2 minutes until softened.
Stir through diced tomatoes, tomato paste, water and basil. Bring to a simmer and cook for 5 minutes. Transfer to a bowl.
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.
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.
Sprinkle over mozzarella, cover and cook for a further 2 minutes to melt the cheese or place under a pre-heated grill to brown.
Divide lasagne between plates and top with extra basil to serve.
1859 kJ / 444 cals
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