Uploaded January 2026 | Updated September 2026, 2 weeks ago
It’s a simpler form of lasagne, all cooked in one pan and topped off with plenty of cheese.
Ingredients
2 tbsp olive oil
2 medium onions peeled and chopped
1 red bell pepper deseeded and chopped
4 cloves garlic peeled and minced
900 g (2 lbs) minced (ground) beef
½ tsp salt
½ tsp pepper
10 small mushrooms sliced
120 ml (1/2 cup) red wine (optional)
1 litre (4 cups + 2 tbsp) beef stock
2 x 400g (2 x 14 oz) tins chopped finely tomatoes
2 tbsp tomato puree paste for US
1 tsp sugar
1 tbsp dried oregano
1 tbsp dried thyme
8 dried lasagna sheets broken into approx. 2 inch squares
60 ml (4 tbsp) double (heavy) cream
100 g (3.5oz) fresh baby spinach
100 g (1 packed cup) grated mature cheddar cheese
50 g (1/2 cup) grated parmesan
2 tbsp chopped fresh parsley
Instructions
✅Heat the oil in a large dutch oven/casserole dish over a medium heat.
✅Add the onions and cook for 5 minutes, stirring often, until softened.
✅Add in the chopped peppers and garlic and cook for a further minute, stirring often.
✅Add in the minced beef, salt, and pepper, and cook until browned – stirring often and breaking up any large pieces as you go.
✅Add the mushrooms, stir, then add in the red wine and allow to bubble for 3-4 minutes.
✅Add the stock, tinned tomatoes, tomato puree, sugar, oregano, and thyme. Stir and bring to the boil.
✅Once boiling, turn down to a simmer and add in half the lasagna sheets, stir, then add in the other half. Try to separate the lasagna sheets a little in the pan so they don’t stick together.
✅Simmer, uncovered, for 20-25 minutes until the lasagna sheets are cooked. Stir a couple of times during cooking and separate any lasagne sheets that may have stuck together.
✅Stir through the cream, then turn off the heat.
✅Stir through the spinach, then sprinkle on the cheddar, parmesan, and parsley before serving.
It’s a simpler form of lasagne, all cooked in one pan and topped off with plenty of cheese.
Ingredients
2 tbsp olive oil
2 medium onions peeled and chopped
1 red bell pepper deseeded and chopped
4 cloves garlic peeled and minced
900 g (2 lbs) minced (ground) beef
½ tsp salt
½ tsp pepper
10 small mushrooms sliced
120 ml (1/2 cup) red wine (optional)
1 litre (4 cups + 2 tbsp) beef stock
2 x 400g (2 x 14 oz) tins chopped finely tomatoes
2 tbsp tomato puree paste for US
1 tsp sugar
1 tbsp dried oregano
1 tbsp dried thyme
8 dried lasagna sheets broken into approx. 2 inch squares
60 ml (4 tbsp) double (heavy) cream
100 g (3.5oz) fresh baby spinach
100 g (1 packed cup) grated mature cheddar cheese
50 g (1/2 cup) grated parmesan
2 tbsp chopped fresh parsley
Instructions
✅Heat the oil in a large dutch oven/casserole dish over a medium heat.
✅Add the onions and cook for 5 minutes, stirring often, until softened.
✅Add in the chopped peppers and garlic and cook for a further minute, stirring often.
✅Add in the minced beef, salt, and pepper, and cook until browned – stirring often and breaking up any large pieces as you go.
✅Add the mushrooms, stir, then add in the red wine and allow to bubble for 3-4 minutes.
✅Add the stock, tinned tomatoes, tomato puree, sugar, oregano, and thyme. Stir and bring to the boil.
✅Once boiling, turn down to a simmer and add in half the lasagna sheets, stir, then add in the other half. Try to separate the lasagna sheets a little in the pan so they don’t stick together.
✅Simmer, uncovered, for 20-25 minutes until the lasagna sheets are cooked. Stir a couple of times during cooking and separate any lasagne sheets that may have stuck together.
✅Stir through the cream, then turn off the heat.
✅Stir through the spinach, then sprinkle on the cheddar, parmesan, and parsley before serving.
