For an even simpler method, replace the sauce ingredients with two 600g jars of shop-bought sauce.
PREP 15 MINUTES
COOK 65 MINUTES
115g chopped onions, frozen or fresh
1 tsp chopped garlic, frozen or fresh
500g minced beef
70g grated carrot or frozen chopped mushrooms (optional)
6 dried lasagne sheets
3 large mozzarella balls, shredded
2 x 250g tubs ricotta cheese
FOR THE SAUCE
500g carton passata
2 tbsp tomato purée
2 x 400g cans chopped tomatoes
3 tsp dried oregano
1. Heat a splash of oil in a large pan over a medium heat, then add the onions and garlic and cook for 1 minute, stirring continuously. Add the beef, breaking up any chunks with a wooden spoon, and cook, stirring occasionally, until browned.
While the beef is browning, make the mozzarella-stuffed meatballs.
2. Add the carrot or mushrooms, passata, tomato purée, chopped tomatoes and oregano. Stir to combine then leave to cook over a medium-high heat until thickened.
3. While the sauce is thickening, make the cheese layer. Put the mozzarella and ricotta in a large bowl and stir well to combine.
4. To assemble the lasagne, place 240ml of the meat mixture in the base of your dish, topping with two of the dried lasagne sheets. Spread a thin layer of the cheese mixture over the top of the pasta, then repeat until you reach the top of the dish, finishing with the cheese layer.
TO COOK Place in a preheated oven at 190C/170C fan/gas 5 for 45 minutes, until golden brown and bubbling.
TO FREEZE After assembling, set aside to cool, then cover the dish with a plastic lid or a layer of clingfilm followed by a layer of foil. Label and transfer to the freezer for up to three months.
TO COOK FROM FROZEN Defrost overnight in the fridge then cook as above. To cook straight from frozen, use the same oven temperature but increase the cooking time to 1 1/4-1 1/2 hours. Ensure the dish is piping hot before serving.
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