Eleanor Wilkinson’s one-pot lasagne recipe
The IndependentSign up to IndyEat's free newsletter for weekly recipes, foodie features and cookbook releases Get our food and drink newsletter for free Get our food and drink newsletter for free SIGN UP I would like to be emailed about offers, events and updates from The Independent. Read our privacy policy “I feel as though I shouldn’t really have favourite recipes in this book as they are all very dear to me, but this lasagne holds a special place in my heart,” says Eleanor Wilkinson, author of One Pot, One Portion. “Just don’t mention it in Italy, OK?” “A traditionally time-consuming, somewhat strenuous dish that leaves a mountain of washing-up, this version, though not traditional, fully replicates the flavours and feel of a layered lasagne in a simple, stress-free way.” Lasagne Prep time: 5 minutes | Cook time: 45 minutes Ingredients: Extra virgin olive oil ½ white onion, finely diced 2 garlic cloves, finely diced or grated 1 tbsp tomato purée 125g beef mince 200g tinned tomatoes ½ beef stock pot 100ml water ½ tsp dried mixed herbs 75g fresh lasagne sheets 60g mascarpone 60g mozzarella, grated Salt and black pepper Method: open image in gallery Eleanor Wilkinson’s cookbook isn’t just for cooking solo – it’s a love letter to simplicity and self-care, with clever partner recipes to banish waste 1. Add a little olive oil to a small ovenproof frying pan or baking dish on a medium heat and fry off the onion for around 5 minutes until softened and golden. Once the sauce is rich and reduced, taste and season well with salt and pepper, then mix in the lasagne sheets and cook for 3-4 minutes with the lid off until they are cooked but still al dente.
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