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Get your hands on Marion’s LATEST cookbook, Just As Delicious. Order Now
Get your hands on Marion’s LATEST cookbook, Just As Delicious. Order Now

Get your hands on Marion’s LATEST cookbook, Just As Delicious. Order Now

Cheat’s One-Pot Lasagne

Make clean-up a breeze with this easy cheat’s one-pot lasagne recipe that requires no oven time. Cook in the pan, then serve straight at the table – how’s that for simple?

PREP TIME
10 minutes
COOK TIME
40 minutes
SERVES
6
Ingredients

6 dried shiitake mushrooms

2 beef stock cubes

100g (3.5 oz) pancetta, cut into small lardons

1 brown onion, finely diced

500g (1 lb) beef mince

2 garlic cloves, finely chopped

2 tbsp fresh oregano, chopped

2 bay leaves

2 whole star anise

1 tbsp tomato paste

1 tbsp gochujang

700ml (25 fl oz) tomato passata

2 x 400g (14 oz) tins canned tomatoes

1 tbsp soy sauce

50g (1.5 oz) grated parmesan cheese

250g (9 oz) dried lasagne sheets

200g (7 oz) buffalo mozzarella, sliced or ripped

100g (3.5 oz) ricotta

basil leaves, to serve

extra virgin olive oil, to drizzle

Steps
  • Step 1

    Rehydrate shiitake mushrooms in a bowl with 1½ cups boiling water and crumble in the stock cubes. Allow to sit for 5 minutes. Once the mushrooms have been rehydrated, remove and discard the stems. Finely dice the mushrooms, reserving the flavoured soaking liquid for later.

  • Step 2

    Place the sliced pancetta into a heavy-based large saucepan on medium heat. Cook for 2 minutes until the fat has rendered and the pancetta is beginning to crisp up. Add in the onion, and continue cooking, stirring occasionally, until the onions become translucent.

  • Step 3

    Next, add the beef mince to the pan and break it up with your spatula, spreading it out. Once the beef is almost cooked, add the garlic, oregano, bay leaves, star anise, tomato paste and gochujang. Mix to coat everything together. Reduce heat to low and add in the tomato passata, canned tomatoes, mushroom-soaking liquid, chopped rehydrated mushrooms and the soy sauce. Simmer the ragu for 15–20 minutes or until the mix has reduced by one-third.

  • Step 4

    Next, stir through the parmesan. Break the lasagne sheets into thirds and place them directly into the simmering sauce (you want to ensure the sauce is covering the lasagne sheets). Place a lid on top of the pan and let everything do its thing and simmer away for around 7–8 minutes, or until the lasagne sheets have absorbed the liquid and become tender.

  • Step 5

    Remove the lid and scatter slices of buffalo mozzarella on top. Place the lid back on to simmer for 1 minute or until the cheese becomes all melty.

  • Step 6

    To serve, scoop balls of ricotta on top. Tear over fresh basil leaves and drizzle with olive oil.

Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite. Marion's Kitchen is for everyone who finds joy in flavour and happiness in every bite.

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Margaret
January 23, 2023

Discovered You

I came across Chef Marion on Facebook recently. I’m addicted for sure! I found three Chinese recipes I cannot wait to try: Wonton Soup (my favorite), Fried Rice, and Noodles (my son’s favorite). Recipes look simple and yield a promising tasty meal.

Maude
January 17, 2023

Lovely Recipe

Your so awesome Marion

Thank you for sharing your lovely recipes

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