ONE-DISH LASAGNE

SERVES 4, WITH LEFTOVERS PREP + COOKING TIME: 1 HOUR 25 MINUTES

Nowadays, I make my lasagne from start to finish in the same large shallow casserole dish (Dutch oven), because I want to keep all of the flavour in one place.

Adding a drizzle of cream to the ragu thickens and makes the sauce deliciously rich without lengthy cook times. Gone is the (often lumpy) béchamel sauce, replaced with a mix of creamy ricotta, gooey mozzarella and Parmesan. And to speed the whole thing up, I soak the dried lasagne sheets in warm water before layering. You’ll be so chuffed with the lack of washing-up, it’s sure to become a regular dinnertime fix.

• 1 tbsp olive oil, plus extra for drizzling

• 1 onion, chopped

• 500 g 20% fat minced beef

• 4 garlic cloves, grated

• 700 g passata (sieved tomato sauce) • 1 tsp dried oregano

• 1 beef or chicken stock cube

• 200 ml hot water

• 100 ml double-thick cream, plus 2 tbsp extra • a handful of fresh basil leaves • 8–12 lasagne sheets (depending on size)

• 250 g ricotta, drained

• 250 g mozzarella, cut into small cubes

• 75 g Parmesan, grated

• sea salt and freshly ground black pepper

1. Heat the olive oil in a large, shallow, flameproof casserole dish (Dutch oven) over a medium-high heat. Fry the onion for 2 minutes or until starting to soften, then add the minced beef. Increase the heat to high and fry for 3 minutes, stirring frequently, or until the beef has browned all over. Add the garlic and fry for 1 minute.

2. Pour the passata into the dish, add the dried oregano and crumble in the stock cube. Fill the passata jar with the hot water, swirl it around, then add to the sauce. Bring the mixture to a boil, then add the 100 ml cream. Tear half of the basil leaves and add to the sauce with plenty of seasoning. Cook for 5 minutes or until the sauce is starting to thicken and look rich in colour, then remove from the heat.

3. Preheat the oven to 200°C/ 180°C fan. Fill a large bowl with hand-hot water and a drizzle of oil, then slide in the pasta sheets and leave to soak for a few minutes. Use a ladle to scoop out two-thirds of the ragu into a heatproof bowl. Spread out the remaining third over the base of the casserole dish. In a separate bowl, loosen the ricotta with the extra 2 tbsp cream and 1 tbsp of the pasta soaking water.

4. Lift out and drain enough pasta sheets to cover the surface of the ragu in the casserole dish, laying them gently on top. Spread a third of the ricotta mixture over the pasta, then scatter over a third of the mozzarella and a third of the Parmesan. Add another layer of ragu and repeat until all of the ingredients have been used, finishing with a cheese layer.

4. Cover the dish with foil and bake in the hot oven for 15 minutes. Remove the foil and return the dish to the oven for a further 15 minutes or until the pasta is tender and the lasagne bubbling.

Make ahead:

Freeze this, unbaked, for up to a month, and defrost overnight before cooking. The meat sauce will keep well in the refrigerator for a couple of days.

The shortcut:

Just one pan and no béchamel prep – you’re at least 3 hours ahead with your lack of authenticity.