A last minute mum version of the traditional comfort dish we all know and love, this lazy lasagne is a great mid-week dinner that the whole family will devour. And with a cooking time of about 20 minutes from start to finish, it’s quick too!

I either cook this in the electric fry pan, or in the wok as it does make quite a big batch, and it does need to be stirred to stop the sheets sticking to the bottom of the pan, so I find a bigger pan is better.

Did I mention it’s also a one dish dinner? Winning!!

Ingredients:

• 1kg beef mince (I use a high quality mince with the least amount of fat possible, as my gallbladder doesn’t cope well with fatty foods) You can also do 500g beef mince and 500g pork mince for a lighter option.
• 1 brown onion, chopped
• 700g bottle of passata sauce.
• A generous shake of Italian herbs. I like to add oregano, marjoram and thyme, but am having trouble getting marjoram (without a may contain statement) at the moment, so just sometimes use a jar of mixed Italian herbs instead of adding them individually.
• Salt and white pepper
• 1 pack of Latina gluten free fresh lasagne sheets
• 300ml thickened cream. If you are using a plant based cream to avoid dairy, I love the flora brand of plant based cream. It tastes just like dairy when used in recipes!
• Good handful of mozzarella or tasty cheese.

Method:

• Fry off the mince and onion.
• Add in the sauce, and add a generous shake of the mixed herbs.
• Mix together, and leave to simmer for a few minutes.
• Add the salt and pepper to taste.
• Rip the lasagne sheets into pieces. I like to rip each sheet into 4 or 6 pieces. You may want to make smaller pieces if you have younger children.
• Add the ripped sheets into the sauce, and cover them with the sauce. Stir every minute or so to ensure the pasta doesn’t stick together.
• After five minutes, stir in the thickened cream.
• Remove the pan from the heat, and sprinkle the shredded cheese over the top.
• Cover the pan, and leave it to steam for another 5 minutes.
• Mix the cheese through the sauce, and serve!

Tips:

This dish reheats beautifully for using in a thermos the next day. My daughter loves taking it to school with her for lunch!

It also freezes really well, so I always like to put a couple of portions into the freezer for those nights when everything goes to hell and dinner just doesn’t happen (because we all know take-away isn’t really an option with coeliac).

If you have a child who doesn’t like cheese, you can leave this step out, and just top the servings with cheese for those who prefer it.

You can also really easily hide veggies in this dish, I’ve added shredded carrot, zucchini and spinach in before, though the kids prefer this to be a veggie free dinner.