Everyone loves lasagna but often it's just a bit much of a hassle for a weeknight meal. We have put in all the traditional flavours (and some sneaky veg) and made it a lot easier with this one pan meal. If you don't have an oven proof frypan you can pop it in an oven dish or just pop a lid on for the last few minutes of cooking to melt the cheese.
Fresh and local ingredients sourced from WA farms and local Perth suppliers.
Get startedOur vegetables and fruit come as fresh as can be, so please give them a quick wash before you get started.
As well as your basic cooking tools, you will need...
Large Frypan
Preheat oven (or grill) to 220°C. Peel and finely chop onion and garlic. Small dice zucchini. Slice lasagne sheets into wide strips. Break mozzarella into small chunks.
Heat a large ovenproof pan over medium heat and add a drizzle of olive oil, fry onion and garlic until just golden and fragrant. Turn heat up to high, add beef mince and cook, breaking up with a wooden spoon for 2-3 minutes until browned. Add tomato paste/stock and zucchini, fry for a further 5 minutes or until lightly browned.
Tip! If you don't have an ovenproof pan you can transfer to a baking dish or just pop a lid on in Step 4 and let the cheese melt.
Add tomatoes, lasagne strips and 1 tomato can of hot water. Bring to the boil then reduce heat and simmer for 8 minutes.
Stir through 1⁄2 of the parmesan and mozzarella. Scatter the rest of the cheeses over the top of the lasagna and grill in a hot oven until golden and bubbly, 3-5 minutes.
Allow the lasagna to stand for a few minutes then serve family style. Enjoy!
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