one-pan undone lasagne
- 2 tablespoons extra virgin olive oil
- 1 brown onion, finely chopped
- 3 cloves garlic, crushed
- 600g (1 lb 5 oz) beef mince
- 1 litre (34 fl oz) good-quality beef stock
- 3 x 400g (14 oz) cans crushed tomatoes
- 2 tablespoons chopped oregano leaves
- sea salt and cracked black pepper
- 250g (9 oz) fresh lasagne sheets, cut into 5cm x 21cm (2 in x 8½ in) strips
- ¼ cup (5g/⅛ oz) chopped basil leaves, plus extra leaves to serve
mascarpone cheese topping
- 350g (12½ oz) mascarpone
- 1 cup (80g/2¾ oz) finely grated parmesan, plus extra to serve
- 1 x 125g (4½ oz) fresh mozzarella, drained and sliced
- Heat a large deep ovenproof frying pan over medium–high heat.
- Add the oil and onion and cook for 5 minutes or until soft and golden. Add the garlic and beef and cook for 6 minutes, stirring, until the beef is well browned. Add the stock, tomatoes, oregano, salt and pepper and bring to the boil.
- Reduce the heat to medium and simmer for 35–40 minutes or until the mixture has reduced by roughly one-third. The mixture should still be quite saucy.
- Add the lasagne sheets, a few at a time, and gently stir to combine. Cook, stirring occasionally, for 3 minutes or until the pasta softens. Remove from the heat and stir through the basil.
- Preheat oven grill (broiler) to high.
- To make the mascarpone cheese topping, combine the mascarpone, parmesan and pepper. Top the lasagne with small spoonfuls of mascarpone mixture and mozzarella. Grill for 10–12 minutes or until the lasagne is golden and bubbly.
- Finish with extra basil and parmesan to serve. Serves 6
Cook’s note:
If you have dried lasagne sheets, pop them into boiling water for 30 seconds or until pliable, drain and use as you would fresh sheets.
Photography: Con Poulos
© DONNA HAY GROUP
