one-pan bolo lasagne
Who doesn’t love a one pot dish. This is truly flawless and fool proof! Packed with veggies that even the fussiest of eaters wont turn down, it’s iron rich which is incredibly important for our kids growing bodies and it’s cheesy so the kids will absolutely love it.
Ingredients:
4 garlic cloves
1 onion
5 cups of veggies of choice (I used carrot, broccoli, cauli and zucchini)
1 tablespoon extra-virgin olive oil
500 g beef mince
680 ml tomato passata
½ teaspoon dried thyme
½ teaspoon dried parsley
½ teaspoon dried basil
½ teaspoon dried oregano
½ teaspoon coconut or brown sugar (optional)
Salt and pepper
2 cups stock or broth
250g lasange sheets
1 cup of grated cheese (cheddar or mozzarella)
Method
Blitz the garlic, onion and the rest of the veggies, in a food processor until finely ground.
Add the extra-virgin olive oil to a large saucepan over a high heat.
Add the blended veggies to the saucepan and sauté for about 5 minutes, stirring regularly, then add the mince and stir until brown.
Next stir in the passata, herbs, sugar (if using), stock and season if desired.
Place the lid on the saucepan, turn the heat down to medium and let the sauce simmer for 20 minutes, stirring every 10 minutes or so.
Snap 250g of lasagna sheets in half.
Submerge the lasagna sheets completely into the sauce.
Place lid on and cook as per lasagna sheet packet instructions.. roughly 25 mins.
Top with grated cheddar or mozzarella, bake under grill for 5 mins or just put the lid back on and let it melt.
Devour and enjoy!