A speedy, cheaty take on the family favourite. We've swapped the traditional white sauce for creamy ricotta, which cuts down on the hands-on and cooking time. Serve with a simple green salad or steamed seasonal greens.
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Yields:
6
Total Time:
30 mins
Cal/Serv:
452
Ingredients
1Tbsp.
olive oil
1
onion, finely sliced
500g
lean beef mince
500g
jar tomato and basil pasta sauce
Large bunch basil, roughly chopped
500g
ricotta
50g
Parmesan, grated
1
medium egg
5-6 large fresh lasagne sheets
75g
grated mozzarella
Directions
Step 1In a deep, oven-proof frying pan (about 23cm across the base), heat oil and fry onion and mince for 5min until mince is brown and onion is soft. Stir in pasta sauce and half the fresh basil; simmer for 1min. Meanwhile, in a medium bowl mix ricotta, Parmesan and egg and some seasoning.
Step 2Scoop two-thirds of the mince mixture out of the pan into a bowl. Lay a single layer of lasagne sheets over the mince mixture in the pan (tear sheets if needed). Spoon over one-third of ricotta mixture and a sprinkling of mozzarella. Repeat the layering twice more (using mince from bowl), finishing with ricotta on top and a sprinkling of grated mozzarella. Cover pan with a lid or baking sheet, and simmer for 10-12min.
Step 3Preheat grill to high. Once pasta is tender, put pan under grill for 3-5min until golden. Sprinkle over remaining basil and some freshly ground pepper; serve.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
