One Pot Lasagne

Brown the minced meat in a large pot with the oil over medium-high heat.

Finely chop the onion and carrot, then grate the garlic. Add them all to the pot with the meat.

Push everything to the sides and make a well in the middle. Add a little more oil and fry the tomato paste in the well for a couple of minutes until it darkens slightly.

Add the canned tomatoes, dried oregano, and chilli flakes to the pot and stir everything together.

Pour in the stock. Break the lasagne sheets into smaller pieces and stir them into the sauce, making sure every piece is fully submerged.

Put the lid on and bring to a boil, then let it simmer for 10–12 minutes until the sauce has thickened and the pasta is almost cooked through — you want it just slightly underdone since it'll finish in the oven. Stir occasionally so nothing sticks to the bottom. Season with salt and pepper.

Dollop the cream cheese over the top, scatter over the grated cheese and basil, then bake at 220 °C with the grill element on for 3–5 minutes until the cheese is melted and bubbling.