Eleanor Wilkinson’s one portion lasagne recipe

“I feel as though I shouldn’t really have favourite recipes in this book as they are all very dear to me, but this lasagne holds a special place in my heart,” says Eleanor Wilkinson, author of One Pot, One Portion. “Just don’t mention it in Italy, OK?”

“A traditionally time-consuming, somewhat strenuous dish that leaves a mountain of washing-up, this version, though not traditional, fully replicates the flavours and feel of a layered lasagne in a simple, stress-free way.”

Lasagne

Prep time: 5 minutes

Cook time: 45 minutes

Ingredients

Extra virgin olive oil

½ white onion, finely diced

2 garlic cloves, finely diced or grated

1tbsp tomato purée

125g beef mince (you could also use a vegetarian mince)

200g tinned tomatoes

½ beef stock pot

100ml water

½tsp dried mixed herbs

75g fresh lasagne sheets

60g mascarpone

60g mozzarella, grated

Method

1. Add a little olive oil to a small ovenproof frying pan or baking dish on a medium heat and fry off the onion for around 5 minutes until softened and golden. Add in the garlic and cook for another 2-3 minutes.

2. Squeeze in the tomato purée and cook for 2 minutes before adding in the beef mince and cooking until browned.

3. Add in the tinned tomatoes, stock pot, water and mixed herbs. Let this simmer and reduce for around 15 minutes over a low heat. While this is cooking, preheat the grill to 200°C.

One Pot, One Portion by Eleanor Wilkinson is published by Ebury Press, priced £22. Photography by Dan Jones. Available now.