One Pot Lasagna Recipe with Bacon and Mascarpone
This one-pan lasagna with bacon and mascarpone is the perfect choice if you are looking for an easy and tasty lasagna that only requires one pan (or roasting pan). That saves a lot of washing up.This lasagna has a delicious mix of flavors: creamy mascarpone, moist mozzarella, and a tasty tomato ground beef sauce. It's ideal for a busy weekday, with less washing up and a delicious meal on the table.
Ingredients
- 8 slices smoked bacon
- 3 shallots finely chopped
- 1 cup carrots julienne
- 1 pound ground beef
- 2½ cups sieved tomatoes passata
- 1 teaspoon sugar
- 1 teaspoon basil
- 1 teaspoon dried oregano
- ½ cup red wine
- ½ cup mascarpone
- 4 oz. lasagna sheets
- ½ pound Mozzarella
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to 350 ℉.
- Heat a large roasting pan or an ovenproof iron cast pan on the stove and fry the bacon until crispy.8 slices smoked bacon
- Add the chopped shallots and carrot to the same roasting pan. Stir-fry for 3 minutes, until the vegetables are a little softer.3 shallots, 1 cup carrots
- Now add the ground beef and fry until brown and crumbly.1 pound ground beef
- Pour the passata and red wine into the pan. Stir everything well and add the sugar, basil, and oregano. Let the sauce simmer gently for 10 minutes.2½ cups sieved tomatoes, 1 teaspoon sugar, 1 teaspoon basil, 1 teaspoon dried oregano, ½ cup red wine
- Stir the mascarpone into the sauce until well combined. This will give a creamy, soft texture.½ cup mascarpone
- Break the lasagna sheets into strips about 1 inch (2 cm) wide. Gently fold them into the mince mixture, ensuring they are well coated with the sauce.4 oz. lasagna sheets
- Spread half of the mozzarella through the sauce. Then, smooth the sauce into the roasting tin and spread the rest of the mozzarella over it.½ pound Mozzarella
- Place the roasting tin in the preheated oven and bake the lasagna for 25 minutes.
- Then reduce the oven temperature to 430 °F and bake for a further 10 minutes until the top is golden brown and bubbling.
NOTES
1. Pre-boil lasagna sheets? That is not necessary. The lasagna sheets cook in the sauce, and you save time by not having to pre-boil them. Ensure the lasagna sheets are evenly distributed and covered in the sauce.
2. Red wine: Do you prefer not to use red wine? Then, use ½ cup (120 ml) of stock.
3. Storage:
- Refrigerator: Store covered in the fridge for a maximum of 2 days.
- Freezer: Wrap in two layers of plastic wrap and let it defrost in the refrigerator. Add two tablespoons of water before reheating. Cover with aluminum foil and bake for 20–30 minutes (depending on the size of your lasagna) at 320 °F (160 °C).
Nutrition
Calories: 881kcal | Carbohydrates: 42g | Protein: 52g | Fat: 53g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 182mg | Sodium: 1347mg | Fiber: 4g | Sugar: 11g | Vitamin A: 6495IU | Vitamin C: 16mg | Iron: 6mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
