One pot lasagne for one

Serves: 1

INGREDIENTS

extra virgin olive oil

½ white onion (finely diced)

2 cloves garlic (finely diced or grated)

1 tablespoon tomato puree

125 grams minced beef (you could also use a vegetarian mince)

200 grams tinned tomatoes

½ beef stock pot

100 millilitres water

½ teaspoon dried mixed herbs

75 grams fresh lasagne sheets

60 grams mascarpone cheese

60 grams mozzarella (grated)

salt and black pepper

METHOD

Add a little olive oil to a small (20cm/7-8 in diameter) ovenproof frying pan or baking dish on a medium heat and fry off the onion for around 5 minutes until softened and golden. Add in the garlic and cook for another 2–3 minutes.

Squeeze in the tomato purée and cook for 2 minutes before adding in the beef mince and cooking until browned.

Add in the tinned tomatoes, stock pot, water and mixed herbs. Let this simmer and reduce for around 15 minutes over a low heat. While this is cooking, preheat the grill to 200°C.

Cut the fresh lasagne sheets into quarters. Once the sauce is rich and reduced, taste and season well with salt and pepper, then mix in the lasagne sheets and cook for 3–4 minutes with the lid off until they are cooked but still al dente. Take off the heat and spoon dollops of mascarpone on top, then cover with the grated mozzarella. Grill for 10–15 minutes until golden and bubbling.

Recipe credit: Eleanor Wilkinson