One Pot Lasagne

Method

• Cook the garlic bread as per the packet instructions.
• Dice the onion, bell pepper and the carrots.
• You’ll need a frying pan that’s large and deep enough to fit the lasagne layers. Heat a dash of oil in the pan on a medium heat. Add the onion, carrot and bell pepper and saute for 8-10 mins until softened.
• Make up the beef stock with 600ml boiling water.
• Add the beef mince to the pan, and cook for 4 - 5 minutes, breaking it up with the back of a spoon as it cooks. Mix in the oregano and garlic granules.
• Add the tinned tomatoes, beef stock, Worcester sauce and season with salt and pepper. Mix well to combine and leave to simmer for 10 minutes, stir frequently to prevent it sticking to the pan.
• Break the lasagne sheets into thirds and add them to the pan, stir well to prevent them sticking together. Make sure they are fully submerged in the sauce. Cover with a lid and simmer for 30 minutes until the pasta sheets are fully cooked.
• Just before you are ready to eat, scatter the cheddar over the lasagne and let it melt. If you like you can pop the pan under the grill for a few minutes to help melt the cheese.
• Plate up with the garlic bread and enjoy!