Lasagna in a baking dish
Sometimes, what makes us lazier when cooking is using many pieces of kitchenware that we’ll have to clean afterward. In this section, we propose very delicious recipes with a common characteristic: to make them, you’ll only need one container.
Here’s a very original, nutritious, and delicious lasagna, made in one go in a Nordic baking dish. Good things can be very simple! Servings: 4 with a good appetite Prep time: let’s say half an hour Difficulty: between easy and very easy
You’ll need:
For 4 people
• 65g of bacon strips (if you fancy a stronger flavor)
• 500g of minced meat. We recommend a 50% beef and 50% pork mix.
• 1 small red bell pepper
• 1 large onion or scallion
• 2 carrots
• 1 celery stalk
• 1 garlic clove
• 5 or 6 mushrooms
• About 400g of fried tomato sauce; if you’ve made it yourself, even better
• A glass of rich broth
• Approx. 150g of lasagna pasta sheets
• Salt, pepper
• Cheese for gratin
• 2 bay leaves, thyme, whatever you have
How is it made?
If you’ve opted for the bacon version, start by browning it over medium heat in the baking dish until it’s toasted. Remove it to use later, but leave the rendered fat as it will add a lot of flavor.
Make sure your knife is sharp and start chopping like there’s no tomorrow. Start with the red bell pepper. Sauté it, adding a drizzle of oil and salt to taste. Then it’s the onion’s turn; chop it and add it to the sauté along with the garlic and bay leaf. It’s already starting to smell really good! Finely chop the carrot and celery, add them, and stir a little.
Add the minced meat, making sure it doesn’t clump by mixing it well, season with salt and pepper to taste, and add the bacon back in.
Slice the mushrooms and add them to the rest of the ingredients. It’s almost done: now it’s time to add the tomato sauce and broth and stir so that all the flavors blend together.
While it continues to cook, break and add the lasagna pasta sheets and move them around a bit with a spoon (wooden, please) to ensure they get moistened.
The final touch is to sprinkle grated cheese to taste and put the baking dish in the oven to gratin. When you see that the cheese is well browned, you’ll know your lasagna is ready. And there you have it! A dish where many flavors fit into a single container.
How to improve it
If you’re one of those who miss béchamel in lasagna, make some while it gratinates. You’ll have to use one more saucepan, but the final mix on your plate is absolutely delicious.
