Lazy lasagna

Step 1/3

• ½ carrot
• ½ onion
• 1 cloves garlic
• 100 g cherry tomatoes
• olive oil (for frying)
• 200 g ground beef
• salt
• pepper
• 1 tbsp tomato paste

• knife
• cutting board
• spatula
• ovenproof pan (with lid)

Peel and finely dice or chop the carrot, onion and garlic. Halve the cherry tomatoes. Heat olive oil in a large heatproof frying pan. Fry ground beef in it until crumbly, season with pepper and salt. Add carrot, onion and garlic and sauté over high heat for approx. 3-4 min. Add cherry tomatoes and tomato paste and fry briefly.

Step 2/3

• 30 ml red wine
• 100 ml beef stock
• 300 g tomato purée (passata)
• ¼ tsp dried oregano
• ¼ tsp dried rosemary
• ¼ tsp chili flakes (optional)
• 4 lasagna noodles
• salt
• pepper

• oven (optional)

Deglaze with red wine and beef stock. Add tomato purée, dried herbs and chili flakes to taste, stir well and bring to a simmer. Season generously with salt and pepper. Break the lasagna sheets into large pieces and add to the pan. Make sure they are evenly distributed and press them into the sauce as needed to ensure they are well covered. Cover the pan and simmer for approx. 20 min. Stir once or twice in between until the lasagna sheets are tender. If using the oven, preheat it to 230°C/445°F top/bottom heat.

Step 3/3

• 50 g mascarpone cheese
• 60 g mozzarella cheese
• 25 g Parmesan cheese
• basil (for garnish)

• grater

Remove the lid and stir in the mascarpone. Tear the mozzarella into pieces and cover the lasagna with it, grate over the parmesan. If you're using the oven, bake at 230°C/445°F top/bottom heat for approx. 10 min. until the cheese is browned and crispy. Alternatively, cover the pan and leave on the stove for approx. 10 min. Garnish with fresh basil and serve.

Enjoy your meal!