SHORTCUT SUPPERS

One-pan meals with minimal effort and maximum flavour

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PREP TIME: 10 MINS COOK TIME: 5 HRS 45 MINS (ON HIGH) CALS: 610 FAT: 19G SAT FAT: 10G CARBS: 66G

One-pan lasagne

SERVES 4

Let your slow cooker do the hard work with this easy twist, no layering required!

YOU WILL NEED

For the ragu:

500g beef mince (5% fat)

1 onion, finely chopped

4 garlic cloves, crushed

3 celery sticks, finely chopped

3 carrots, finely chopped

2 x 400g tins chopped tomatoes

75g tomato puree

2tsp dried oregano

4tbsp Worcestershire sauce (or Henderson's Relish)

3 bay leaves

To finish:

500ml hot beef stock

250g dried lasagne sheets (uncooked)

250g ricotta cheese

100g grated mozzarella cheese

1 Add all the ragu ingredients to a slow cooker bowl and season with salt and pepper. Mix well, cover and cook on high for 5 hours or low for 7-9 hrs until the sauce is thick and rich.

2 Discard the bay leaves, then add the beef stock and mix to combine. Push the lasagne sheets into the sauce, so they are standing up vertically side by side (if you can avoid them touching each other too much as they cook it helps to stop them sticking together). You will need to snap some in half (or smaller) to fit them all in. Put the lid back on and cook on high for 15 mins.