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The Dinner Planner

Weekly Meal Plan – Autumn 6, 2022

Zucchini Fritter Burgers / Crispy Chicken Drumsticks / One Pan Lasagne / Moroccan Lamb Steaks

One Pan Lasagna

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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 6

Equipment

  • Food Processer
  • 30 cm round oven proof pan with lid

Ingredients
 

  • 500 grams beef mince
  • 700 grams tomato passata
  • 2 tbsp olive oil
  • 1 onion
  • 1 red capsicum
  • 1 carrot
  • 3 garlic cloves
  • 1 cup beef stock
  • 1 tsp dried oregano
  • ¼ cup basil leaves - finely chopped
  • 250 grams lasagna sheets - large sheets are easier
  • 375 grams smooth ricotta
  • 1 cup mozzarella cheese - grated

Instructions
 

  • Preheat oven to 180C. In a large oven proof pan (we used a 30cm round deep pan with lid) heat olive oil over medium heat.
  • Using a food processor, blitz the onion, capsicum, carrot and garlic until fine consistency. Pour into the heated pan. Add mince and cook for 5 minutes, stirring to breaking the mince up, until the mince is browned all over.
  • Pour in the passata and beef stock. Add oregano and season with salt and pepper. Let simmer for 5 minutes. Add basil leaves and stir though.
  • Meanwhile, place the ricotta with 1 tsp salt in a large bowl. Using electric beaters beat on a medium speed for 2 minutes until smooth. light and fluffy.
  • Turn the heat off the stove to start layering the lasagna. Place 1 large sheet in the middle and using a spoon push it down to the bottom of the pan. Break up a couple of sheets to do the outside. Repeat this until all the sheets are used. On the last sheet, there only needs to be a little sauce on top.
  • Spread the whipped ricotta over the top of the last layer. Sprinkle over mozzarella. Cover with lid or aluminum foil and place in the oven for 30 minutes. Remove lid and return to oven for 10 minutes for the top to brown and crisp up. Let rest for 5-10 mins before serving.
  • Serve with a simple green salad or steamed vegetables.

Tips and Variations

VEGETARIAN - Replace mince with 2 x 400 gram tins lentils and add 1/4 cup crushed walnuts. Or alternatively, use vegetarian 'mince'
GLUTEN FREE - Use GF lasagna sheets
PIMP IT UP: Add 200 grams cacciatore to the blender with the sofrito mix.

Nutrition

Calories: 512kcal | Carbohydrates: 46g | Protein: 36g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 330mg | Potassium: 830mg | Fiber: 6g | Sugar: 3g | Vitamin A: 2770IU | Vitamin C: 28mg | Calcium: 540mg | Iron: 12mg

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