One Pan Turkey Mince Lasagne

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Step 1

Add the oil, onion, carrot, courgette, red pepper and garlic to a roughly 30cm (oven-proof) frying pan and place over a medium-high heat. Fry, stirring often, until the veg is soft and squishy and has reduced in volume by about half – about 8 mins.

Step 2

Stir in the mince to the vegetables and fry for another 5 mins until browned, breaking up into small pieces with a wooden spoon. Sprinkle in the seasoning or dried herbs, the chopped tomatoes and tomato purée. Crumble in the stock cube then add 600ml of water to the sauce. Bring to a simmer.

Step 3

Snap each lasagne sheet into 2–3 strips or pieces, and push them down into the sauce, trying to spread them evenly around the pan. Simmer for about 10–11 mins until the pasta is cooked through. Occasionally move the pasta around gently as the pasta pieces soften, to stop them sticking on the bottom of the pan and help them cook evenly. If the lasagne looks dry, add a splash more water.

Step 4

Tear over the mozzarella cheese, scatter a pinch more herbs over the top and turn the heat off underneath the pan. Cover with a lid (or a flat baking tray) and leave for 5 mins for the mozzarella to melt.

Step 5

Meanwhile, halve the tomatoes and mix with the spinach leaves. Serve alongside the lasagne.