One Pot Lasagne
40 min
All the lasagne flavour without the faff — one pot, minimal washing up, and it's on the table in under 40 minutes.
one-potpastabeef
Ready in 20 minutes and the kids actually eat it. Grated carrots sneak in the veg without any fuss.
Instructions
- 1
Heat a deep frying pan or sauté pan with the margarine or oil over medium-high heat. Brown the ground beef in batches until it starts to get some colour.
- 2
Finely slice the leek, mince the garlic, coarsely grate the carrots, and chop the tomato. Add everything to the pan along with the stock. Let it all simmer gently for a couple of minutes, then season with salt and pepper to taste.
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
0mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
0
Calories
kcal
0
Protein
g
0
Carbs
g
0
Fat
g
0g
Fiber
0g
Sugar
0mg
Sodium
Tips from the kitchen
- Don't crowd the pan when you brown the beef. If you tip in all 400 g at once it steams and goes grey instead of getting colour, so do it in two batches.
- Grate the carrots on the coarse side of the box grater, not fine. Coarse holds its shape in the few minutes of simmering, fine just melts into mush and the kids will spot it.
- Slice the leek thin and rinse the slices in a sieve before they go in. Leeks trap grit between the layers and you only need half here, so a quick rinse saves you from a gritty bite.
- The simmer is short on purpose, just a couple of minutes after the stock goes in. You want the carrots to soften a touch but keep some bite, not boil down to nothing.
- Hold the salt until the end. The stock already brings salt, so taste first and then adjust.
Ways to vary it
- A spoonful of tomato paste in with the beef gives it a deeper colour and a bit more tomato backbone if you like that.
- Swap the leek for a regular yellow onion if that's what you have in the drawer. Same idea, just chop it fine.
- Stir in a handful of frozen peas at the end for another sneaky veg. They thaw in the hot pan in under a minute.
Storage & leftovers
Keeps in the fridge for up to 3 days in a sealed container. It freezes fine for a couple of months, though the carrots go a little softer once thawed. Reheat gently in a pan with a splash of stock or water so it doesn't dry out.
What to serve with it
Spoon it over boiled potatoes or rice to soak up the juices. A slice of bread on the side does the job too.
UC
By Untrained ChefPublished 8 June 2026
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