Donna says: “If you love everything about lasagne except the time it takes to make it, then this is for you. This is not a traditional recipe for lasagne – it’s more for those wanting all the comforting gooey yumminess of lasagne but in an instant. Try it – you’ll love it!”

Serves 6

Ingredients

2 tablespoons extra virgin olive oil
1 brown onion, finely chopped
3 cloves garlic, crushed
600g (1lb 5oz) beef mince
1 litre good-quality beef stock
3 x 400g (14oz) cans crushed tomatoes
2 tablespoons chopped oregano leaves
sea salt and cracked black pepper
250g (9oz) fresh lasagne sheets, cut into 5cm x 21cm (2in x 8½in) strips
5g chopped basil leaves, plus extra leaves to serve
mascarpone cheese topping
350g (12½ oz) mascarpone
80g finely grated parmesan, plus extra to serve
1 x 125g (4½ oz) fresh mozzarella, drained and sliced

Method

Heat a large deep ovenproof frying pan over medium-high heat.

Add the oil and onion and cook for 5 minutes or until soft and golden. Add the garlic and beef and cook for 6 minutes, stirring, until the beef is well browned. Add the stock, tomatoes, oregano, salt and pepper and bring to the boil.

Reduce the heat to medium and simmer for 35–40 minutes or until the mixture has reduced by roughly one-third. The mixture should still be quite saucy.

Add the lasagne sheets, a few at a time, and gently stir to combine. Cook, stirring occasionally, for 3 minutes or until the pasta softens. Remove from the heat and stir through the basil.

Preheat oven grill (broiler) to high.

To make the mascarpone cheese topping, combine the mascarpone, parmesan and pepper. Top the lasagne with small spoonfuls of mascarpone mixture and mozzarella. Grill for 10–12 minutes or until the lasagne is golden and bubbly.

Finish with extra basil and parmesan to serve.

Cook’s note: If you have dried lasagne sheets, pop them into boiling water for 30 seconds or until pliable, drain and use as you would fresh sheets.

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