Serves 4
Directions
- 1Heat the olive oil in a large ovenproof frying pan over medium-high heat. Add the beef mince and cook for 5-6 minutes, breaking it up with a wooden spoon, until browned.
- 2Add the Mingle Spag Bol Recipe Base, passata and 300ml chicken stock. Stir until well combined and bring to a simmer.
- 3Add the broken lasagne sheets, pushing them down into the sauce so they are mostly submerged.
- 4Reduce the heat to medium-low, cover and simmer for 15-20 minutes, stirring occasionally to stop the pasta from sticking, until the lasagne sheets are tender. Add an extra splash of stock if the sauce becomes too thick before the pasta is cooked.
- 5Dollop the ricotta over the lasagna and stir until creamy.
- 6Scatter over the mozzarella and parmesan and place the lid on to melt, alternatively, place the pan under the grill for 3-5 minutes, or until the cheese is melted, golden and bubbling.
- 7Top with fresh basil and serve straight from the pan.
Ingredients
- 1 tbsp olive oil
- 500 g beef mince
- 1 sachet Mingle Spag Bol Recipe Base
- 700 g tomato passata
- 300-500 ml chicken stock
- 200 g dried lasagne sheets, roughly broken into pieces
- 200 g ricotta
- 150 g mozzarella, grated
- 30 g parmesan, finely grated
- fresh basil (optional)
Equipment
ovenproof frying panwooden spoon
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