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Prep time
5 minutes
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Cook time
45 minutes
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Serves
1 - 2
Author Notes
"I feel as though I shouldn’t really have favorite recipes in this book as they are all very dear to me, but this lasagna holds a special place in my heart. Just don’t mention it in Italy, okay? A traditionally time-consuming, somewhat strenuous dish that leaves a mountain of dishes, this version, though not traditional, fully replicates the flavors and feel of a layered lasagna in a simple, stress-free way. I hope you enjoy it as much as I do."—Eleanor Wilkinson
—Food52
Test Kitchen Notes
Recipe from “One Pot One Portion: 100 Simple Recipes Just for You” © 2025 by Eleanor Wilkinson —Food52
Ingredients
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extra virgin olive oil
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1/2
white onion, finely diced
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2
garlic cloves, finely diced or grated
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1 tablespoon
tomato paste
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4
1/2 oz/130g ground beef (you could also use a plant-based ground meat)
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7 ounces
/200g canned tomatoes
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1
beef bouillon cube
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6 tablespoons
/90ml water
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1/2 teaspoon
dried mixed herbs
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2 1/2 ounces
/75g fresh lasagna sheets
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1/4 cup
/60g mascarpone
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1/2 cup
/60g mozzarella, grated
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salt and black pepper
Directions
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Add a little olive oil to a small ovenproof frying pan or baking dish on medium heat and fry off the onion for around 5 minutes 2 to 3 minutes.
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Squeeze in the tomato paste and cook for 2 minutes before adding in the ground beef and cooking until browned.
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Add in the canned tomatoes, bouillon cube, water, and mixed herbs. Let this simmer and reduce for around 15 minutes over low heat. While this is cooking, preheat the broiler to 400°F.
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Cut the fresh lasagna sheets into quarters. Once the sauce is rich and reduced, taste and season well with salt and pepper, then mix in the lasagna sheets and cook for 3 to 4 minutes with the lid off until they are cooked but still al dente. Take off the heat and spoon dollops of mascarpone on top, then cover with the grated mozzarella. Broil for 10 to 15 minutes until golden and bubbling.
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