Amy says: “I love lasagne, but I hate the pile of dishes it creates and how long it takes to cook. This is a one-pan version that tastes just as good as the real thing, with half the fuss. Serve with salad.”

Feeds 4

Cooking time: 35 mins

Ingredients

olive oil, for frying
1 onion, finely chopped
500g beef mince
1 garlic clove, finely chopped
1 tablespoon tomato purée
1 teaspoon dried oregano
1 x 400g tin of chopped tomatoes
500ml beef stock
5 sheets of fresh lasagne
100g ricotta cheese
handful of grated mature cheddar cheese, plus extra to serve
small handful of flat-leaf parsley, finely chopped, to serve (optional)
salt and freshly ground black pepper

Method

Drizzle a little oil into a large, heavy-bottomed saucepan with a lid, and place on a medium heat. Add the onion and fry (without the lid) for 5 minutes, until softened.

Add the beef mince and fry for 5 minutes, stirring regularly, until browned.

Add the garlic, tomato purée and oregano for the final 1 minute to soften the garlic a little.

Stir in the tomatoes and stock, and season with salt and pepper. Bring to the boil, then reduce the heat to low and simmer, uncovered, for 10 minutes, until the tomatoes have begun to break down and the sauce has thickened and reduced a little.

In the meantime, using scissors or a sharp knife, cut up the sheets of lasagne lengthways, each into 7 or 8 strips. Add the pasta strips to the sauce, stirring to distribute them evenly. Simmer on a low heat for 5 minutes, to soften.

In the meantime, beat the ricotta with a fork until smooth, then stir it into the sauce along with the cheddar. Place the lid on the pan, turn off the heat and leave to rest for 3 minutes.

Divide the mixture between 4 bowls and finish with a little more grated cheese, a grinding of black pepper and a sprinkling of chopped parsley, if you wish.

Tip

You can use fresh tagliatelle instead of sliced lasagne sheets if you prefer.

Hob: A Simpler Way To Cook: 80 Deliciously Simple Recipes For Everyone by Amy Sheppard (£18.99, Bloomsbury Absolute) is out 10 June. Pre-order here

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