One-layer lasagne
This one-layer lasagne delivers all the comforting flavours of classic beef ragù with a quicker, streamlined preparation. Minced beef simmered with carrots, celery, and tomatoes creates a deeply savoury and hearty sauce. Serve it piping hot from the oven with a side of fresh salad.
Ingredients
- Olive Oil15 ml
- garlic clove4 კბილი
- Beef stock200 ml
Instructions
7 steps- 1
Preheat the oven to 200C/180C Fan/Gas 6.
- 2
Spread the mince out onto a baking tray lined with baking paper. Bake on the top shelf for 40 minutes, breaking it up every 10 minutes. It should be a deep-brown and even colour. Remove and set aside. Keep the oven on.
- 3
Heat the oil in a large non-stick frying pan over a medium heat. Cook the onions for 10 minutes, or until soft, adding a splash of water if they start to stick.
- 4
Add the garlic and cook for 1 minute. Stir in the carrots and celery and cook for 5 minutes then add the caraway seeds, stiring for 30 seconds. Stir through the tomato purée and cook for 1 minute.
- 5
Add the mince, stock, tinned tomatoes, stock cube, herbs and mushrooms. Bring to the boil, then lower the heat to a simmer and cook for 25-30 minutes, or until the sauce has thickened to a rich ragu.
- 6
Pour the ragu into an ovenproof dish, about 23x33cm/9x13in and 5cm/2in deep. Layer the courgettes then the tomatoes on top, seasoning each layer with salt and pepper. Season the ricotta with salt and pepper and dot evenly over the tomatoes.
- 7
Scatter over the mozzarella and Parmesan and bake for 35 minutes, or until the topping is golden-brown.
Nutrition
1 serving ≈ 300 g
Nutrition values are estimates. - means data is unavailable.
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