Description
A comforting one pan lasagne made with tender pasta sheets simmered directly in a rich tomato beef sauce, finished with creamy ricotta and gooey melted mozzarella for an easy, family friendly dinner.
Ingredients
Scale
- 1 pound ground beef
- 8 lasagne sheets, broken into pieces
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons tomato paste
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh basil, chopped
- 1 cup water
Instructions
- Heat olive oil in a large deep skillet over medium heat.
- Add chopped onion and cook until softened, then stir in minced garlic and cook for 1 minute.
- Add ground beef and cook until browned, breaking it apart with a spoon. Drain excess fat if needed.
- Stir in crushed tomatoes, tomato paste, dried oregano, dried basil, salt, black pepper, and 1 cup water. Bring to a gentle simmer.
- Add broken lasagne sheets to the pan, stirring to ensure they are submerged in sauce.
- Cover and simmer for 18 to 20 minutes, stirring occasionally, until pasta is tender and sauce has thickened.
- Dollop ricotta cheese over the top and sprinkle shredded mozzarella evenly.
- Cover and cook for 3 to 5 minutes until cheese is melted.
- Sprinkle fresh basil over the top and serve warm.
Notes
- Stir occasionally while simmering to prevent sticking.
- Add a splash of water if the sauce thickens too quickly.
- Allow the dish to rest for a few minutes before serving for easier scooping.
- Leftovers reheat well with a small amount of added water.
Nutrition
- Serving Size: 1 portion
- Calories: 620
- Sugar: 9g
- Sodium: 890mg
- Fat: 32g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 36g
- Cholesterol: 110mg