Can I use dried lasagna sheets instead of fresh ones in the one-pot lasagna?

Yes, that's possible, but pay attention to the cooking time! Sofie Dumont's one-pot lasagna uses fresh sheets because they cook directly in the sauce. Are you using dried sheets? Break them into smaller pieces and make sure there's enough liquid (an extra splash of water or broth) in the pan. The cooking time in the oven will then probably be 10 to 15 minutes longer.

Is this one-pot lasagna suitable for making ahead?

You can prepare the sauce well in advance. However, we recommend adding the lasagna sheets just before the dish goes into the oven. If the sheets sit in the cold sauce for hours, they will become soggy and lose their structure.

Won't the lasagna get too watery from the cream and wine?

No, quite the opposite! The lasagna sheets act like a sponge. They absorb the moisture from the wine, passata, and cream to cook through. This makes this lasagna recipe easy and incredibly flavorful, as all the flavors soak into the pasta.

One pot lasagna

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30min

•

Easy

Craving the delicious, comforting taste of an Italian classic, but don't want a mountain of dishes? Look no further! This one-pot lasagna is the ultimate game-changer for your weeknight dinner. Forget the hassle of different pans for the sauce and béchamel. In this easy and quick lasagna recipe, everything goes into one oven-safe dish. We're talking about juicy minced meat, crispy vegetables, and a creamy tomato sauce, topped with a generous layer of melted mozzarella. This quick lasagna is one of Sofie Dumont's favorites for a reason.

Ingredients

What do you need?

Quantity: 4p

3 shallots
4 cloves of garlic
3 tbsp olive oil
2 carrots
1 red bell pepper
400 g mixed minced meat
Pepper and salt
150 ml red wine
500 ml passata
200 ml cream
1 bunch of basil
250 g fresh lasagna sheets
2 balls of mozzarella
80 g grated cheese
Pepper and salt
0.5 tsp cayenne

Preparation method

How do you make this?

Chop the garlic, shallot, carrot, and bell pepper finely, sauté the garlic and shallot in oil in a fireproof dish, let them color nicely. Add the minced meat and cook until nicely crumbly and cooked through, deglaze with wine, let it evaporate, add the carrot, bell pepper, passata, and half of the basil and bring to a boil, then mix in the cream and cayenne.

Cut the lasagna sheets in half, and place them on the sauce, stir them in so they are well covered with the sauce. Place slices of mozzarella on top and the grated cheese and bake for 20 to 25 minutes in the oven at 180°C. Tear the rest of the basil over it and serve.