One Pot Deconstructed Lasagne

What You’ll Need

2 Tbsp olive oil

1 medium onion, chopped

4 cloves garlic, chopped

1 lb lean ground beef

1/2 cup red wine (optional)

3 Tbsp tomato paste

1 jar Passata tomato puree

1 large can diced tomatoes

2 Tbsp dried basil

2 Tbsp dried oregano

S&P to taste

5 sheets uncooked lasagna noodles, snapped into pieces

1 cup spinach

3/4 cup ricotta cheese

3/4 cup mozzarella cheese

How to Make it

-Heat your oil in a large skillet or pot and add your onions & beef

-Cook until browned and then add your garlic, cook for two mins

-Add your wine and stir, let cook for about 5 minutes so the alcohol cooks out

-Add your tomato paste, passata puree, canned tomatoes, basil, oregano, S&P

-Stir and bring to a simmer

-Add your snapped lasagna noodles and let them cook for 8-10 minutes until al dente

-At this point, you can add your spinach and let it wilt (you can also use frozen here)

-Plop spoons of ricotta all over and top with your mozzarella cheese, then cover for 10 mins so it all melts together — you can also put this uncovered under the broiler in your oven if you’d like to create a different effect

-Enjoy for days to come!