March 20, 2023 Archie Watson

Easy One Pan Lasagna Recipe

Classic lasagna is perfect, but it is quite time consuming to prepare. So if you get a craving for lasagna in the middle of a busy week, try this spin on a classic recipe. Not only is it so much easier, but the flavor will get you almost to heaven where honest-to-goodness classic lasagna has its place.

Reviews

Ingredients:

Adjust Servings

	500 grams minced beef
	1 white onion
	200 grams carrots
	75 grams celery stalks
	50 grams pancetta
	3 cloves of garlic
	50 ml olive oil
	200 ml tomato paste
	10 grams salt
	1 teaspoon pepper
	1 teaspoon nutmeg
	100ml red wine
	250 grams lasagna sheets
	150 grams parmesan cheese

For Bechamel Sauce (optional)

	30 grams all-purpose flour
	30 grams butter
	500ml whole milk
	30 grams onion
	1 bay leaf
	pinch of nutmeg
	pinch of white pepper
	1/2 teaspoon salt

Nutritional Information

629Calories

35 gFat

33 gProtein

45 gCarbs

8 gSugars

Directions

Prepare the Bechamel

Finely chop the onion. Heat the butter in a saucepan over medium heat. Once the butter starts to foam, add the onion and let it fry over medium heat, stirring constantly for 30 seconds. Add the pepper and stir. Add the flour and stir for 1 minute.

Pour in all the cold milk and mix thoroughly with a whisk. Add the bay leaf, nutmeg, salt and bring to the boil. Turn the heat down to low and cook, stirring constantly, for 20 minutes. Strain the finished béchamel through a fine strainer and set aside.

Mark as complete

Make the Ragù

Finely chop the onion and garlic. Cut the carrots into cubes with an edge of 0,5 cm. Wash the celery stalks, cut them in half lengthwise and cut them into small pieces. Cut the pancetta into 1 cm cubes. Heat the oil in a large frying pan over a medium heat and add the pancetta. Once it starts to turn golden, add the carrots and celery stalks. Fry the vegetables until golden brown. Add the onion and fry until golden brown, stirring frequently.

Add the meat and garlic. Mix everything thoroughly and season with salt. Reduce the heat to one third and cook, stirring frequently, for 10 minutes. Add the tomato paste, pepper, nutmeg and stir thoroughly. Cook for 15 minutes. Pour in the wine, top with lasagna sheets and cover with lid and cook for another 20 minutes. If the liquid in the casserole evaporates, add a little water.

Mark as complete

Finish the Lasagna!

Once the ragù is ready and the lasagna is soft, you can top the lasagna with the finished béchamel and finally top with parmesan cheese. Cover with a lid and leave to cook on a medium heat for another 5-10 minutes. Enjoy!

Mark as complete

Notes

Meat - Italian trick number one. Make a minced meat mixture of beef and pork in a 1:1 ratio. Pork contains more fat, which will make the resulting taste fuller and more delicious.

Be careful to cook the ragù long enough for the alcohol to evaporate and all the flavours to blend.

Seasoning - Oregano, rosemary or thyme will take the sauce up a notch if you chop them finely and add them to the sauce while it is simmering. Likewise the bay leaf, which be sure to remove from the sauce before serving. Be sure not to skimp on the salt and pepper either.

Cheese - Tradition points to parmesan, but mozzarella or ricotta (or a combination) is also used. The mozzarella melts beautifully in the lasagna, while the ricotta adds to the creaminess.

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