One Pot Lasagne

1 - Preheat
Preheat the oven to 200°C, we will need this to bake the lasagne later.

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2 - Preheat the pan
Heat 2 tbsp of oil in a large frying pan over a high heat.

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3 - Get the beef on
Once the oil starts to shimmer and loosen, lower in 250g of beef mince. Fry for 6-8
minutes, breaking it up all the while, until golden and crisp in places.

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4 - Chop the garlic
Peel and mince 4 cloves of garlic.

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5 - Add the garlic
Once the mince is ready, add the garlic. Fry for a further 1-2 minutes, until fragrant.

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6 - Deglaze
Once the garlic is fragrant, add 187ml of red wine (a small bottle). Boil for 2-3 minutes,
until reduced by 3⁄4

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7 - Add the tomatoes
Once the wine has reduced, add 300ml of water, 1 400g tin of tomatoes, 1 tsp of caster
sugar, and crumble in 1 beef stock cube. Bring to a boil.

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8 - Add the pasta
Lower the heat to medium, then break 10 lasagne sheets into shards and add straight
into the frying pan.

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9 - Simmer down
Reduce the heat to low, cover with a lid and simmer for 5-6 minutes, turning and tossing
occasionally, until the lasagne sheets have softened slightly and the liquid has reduced
to a loose glaze that coats them.

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10 - Mix and beat
Add 100g of cream cheese to a small bowl. Finely grate in 50g of the cheese and beat
to combine. Season heavily with salt and pepper.

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11 - Assemble
Once the pasta has softened slightly, take the pan off the heat, remove the lid, and
spoon on the cream cheese mix in blobs. Finely grate over the remaining 25g of
cheese.

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12 - Bake
Bake for 15-20 minutes, until the pasta is soft but still has a slight bite. The cheese on
top should be golden and bubbling. Crack on with a bit of washing up while you wait.

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13 - Serve
Take the pan to the table and get stuck in. If you have any leftovers, it tastes even better
the next day!

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