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Healthy One Pan Lasagne

This lasagne with a difference looks so good. Thanks to ambassador Rani at You Totally Got This for the recipe. I can't wait to give it a try.

Cook Time: 30 Minutes

Total Time: 30 Minutes

Yield: 4 Serves


All the taste of rich cheesy lasagne in just 30 minutes and in one pan. Once you try it, you won’t know how you lived without this recipe.


  • 500g beef mince

  • 1 medium brown onion, diced

  • 2 cloves garlic crushed

  • 700g jar tomato and basil passata (marinara) sauce

  • 2 cups baby spinach

  • 1 medium carrot grated

  • 5 instant lasagne sheets

  • 1 cup shredded mozzarella

  • 1/2 ball buffalo mozzarella, cut into thin slices

  • 1/2 bunch fresh basil

  • 2 cups mixed salald leaves to serve


  • Heat a frying pan over medium to high heat and turn your oven grill on high. Meanwhile dice the onion.

  • Put mince and onion in a frying pan and cook until mince has browned. While the mince is cooking grate the carrot. When the mince has cooked drain any excess fat from the pan.

  • Mince the garlic straight into the frying pan and stir in the garlic. Next add the passata sauce, baby spinach and carrot and stir until the spinach has wilted.

  • Break the lasagne sheets into small pieces and add them to the frying pan. Stir through the lasagne sheets until they are covered by the sauce, put a lid on the frying pan (or cover with foil) and reduce to medium heat then simmer for 10 minutes. Stir halfway through cooking. If the mixture seems dry add 1/2 cup of water. While the lasagne is simmering, slice the buffalo mozzarella into thin slices.

  • After 10 minutes, remove the lid from the frying pan and stir through the shredded mozzarella cheese until it melts.

  • Remove the frying pan from heat, scatter the lasagne with buffalo mozzarella, then put the pan under the grill of your oven for 5 minutes, or until the cheese has melted.

  • Scatter with fresh basil and serve with mixed leaves.


  • Speed up this recipe by using fresh lasagne sheets instead.

  • Leftovers? Eat them for lunch, or freeze them, either way there’s plenty of lasagne loving to go round.

  • Can’t find buffalo mozzarella? That’s okay, you could use thin slices of ordinary mozzarella or sprinkle some extra shredded mozzarella on top.

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