A quick and easy dinner made in ONE POT – it’s nourishing for your soul and your body. It’s a perfect week-night dinner and your whole family will enjoy it! 🤌🏼
I used my cast iron casserole dish from @barbaryandoak which is the perfect vessel for one pot recipes. You can use it on the stove and then put it in the oven to melt that gorgeous, gorgeous cheese.🤤
I’ve always wanted one of these dishes, but I never *actually* realised how incredible they are until I had one. If you have also been dreaming of one of these dishes – GO GRAB ONE NOW from the @barbaryandoak website. You can use the discount “NOURISHING” to save 20% – you’re welcome 🤪
INGREDIENTS (serves 4)
– 1-2 tbsp Grass-fed Butter
– 1 Onion, diced
– 2 Carrots, diced
– 1 Zucchini, diced
– 3 Cloves Garlic
– 1 tsp Salt
– 500g Mince (I used Turkey Mince, but you can use beef, chicken or even veggie mince)
– 1 tbsp Oregano
– 1/4 cup Balsamic Vinegar
– 1 tin Chopped Tomatoes (400g)
– 400ml Stock (Beef or Vegetable)
– 150g Lasagna Sheets
– 125g Cream Cheese or Soft Cheese
– 125g Mozzerella
METHOD
1. Heat butter in your cast iron casserole dish on medium heat. Add in your diced veggies, crushed garlic and salt cook for 10 minutes until softened.
2. Add in your mince and oregano and cook for 5 minutes until the meat is almost cooked.
3. Add in balsamic vinegar, chopped tomatoes and stock and bring to a boil.
4. Reduce to a simmer and then break your lasagna sheets into 3 or 4 pieces and tuck it under the sauce. Cover your dish with the lid for 5 minutes.
5. Preheat oven to 180C / 350F / 160C fan.
6. Mix in cream cheese, top with mozzerella and place in the oven for 15 minutes until your cheese is golden and melted. Leave to stand for 10 minutes before serving with a side salad.
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