One-Pot Lasagna with Layers

Step 1: Heat the olive oil in a deep skillet over medium-high heat. Add the garlic, onion, carrot and celery. Sauté until the onion is translucent, about 3 minutes.

Step 2: Turn the heat to high. Add the beef and cook, breaking it up with a spatula, until no red remains.

Step 3: Add about two-thirds of the passata, keeping the rest for the topping sauce, along with the remaining meat sauce ingredients. Bring to a rapid simmer, reduce the heat to medium or medium-low, and simmer gently for 10 minutes.

Step 4: Preheat the oven to 180°C/350°F (160°C fan-forced).

Step 5: Add the topping sauce flavourings to the passata bottle and shake to combine.

Step 6: For the optional ricotta topping, put the ricotta, milk and salt in a bowl. Soften the ricotta with the back of a spoon using smearing motions, then whisk vigorously for 20–30 seconds, until it resembles whipped cream. Smooth ricotta needs little whisking.

Step 7: Remove the pan from the stove. Transfer half of the meat sauce to a bowl.

Step 8: Starting at one side of the pan, slide a lasagna sheet under the meat sauce to form the base. Break up additional sheets and slide them under the sauce around the sides to complete the bottom layer. The pieces can overlap or leave gaps; the coverage does not need to be neat. Spread the meat sauce over all the sheets.

Step 9: Add another layer of dried lasagna sheets, then spread the meat sauce from the bowl over them.

Step 10: Cover with a third layer of lasagna sheets.

Step 11: Pour the topping sauce over the sheets and spread it across the top. Add 12–15 dollops of ricotta, if using, then sprinkle with the mozzarella.

Step 12: Bake uncovered for 30 minutes. Set aside for 10 minutes to stabilise before cutting.

Step 13: Sprinkle with parsley, if using, then cut and serve. Serve with a simple balsamic rocket salad and garlic bread, if desired.