Recipes One Pot Lasagna

One Pot Lasagna


2 tbsp olive oil

1 small onion, chopped

2 carrots, chopped

1 tbsp crushed garlic

1 can peeled tomatoes in tomato juice

1 tbsp tomato paste

500g lean mince

125g cream cheese

200g mozzarella, sliced

Cape Herb & Spice Mediterranean Roasts Rub

½ cup red wine

120g lasagna sheets (more or less, depending on taste)

Salt & pepper to taste

Fresh basil & parmesan for topping


Over medium heat, sauté the onions and carrots in the olive oil, then add the garlic and mice and cook until the mince has browned. Add a generous sprinkling of Cape Herb & Spice Mediterranean Roasts Rub followed by the red wine & can of tomatoes - continue cooking. Add the tomato paste and cream cheese and cook until the cream cheese is completely incorporated. Break ½ the lasagna into pieces and stir it into the mixture, then create layers of mozzarella and lasagna pieces using the remaining lasagna sheets. Use a wooden spoon to press the lasagna into the sauce. Finish off with a layer of mozzarella and bake for at least 30 minutes or until the pasta is fully cooked and the mozzarella has melted and browned slightly. Remove from the oven and serve with fresh basil and parmesan cheese.

*Keep an eye out for our One Pot Lasagna video on YouTube: 

Recipe, photography & video by: Jane Bjorkman of Baking-Ginger