One-Pot Pasta à la Lasagne

Ingredients for 4 servings:

• 500 g minced meat, mixed
• 2 tbsp oil, neutral
• 2 medium-sized onions, peeled and finely diced
• 1 small red bell pepper(s), cleaned and finely diced
• 1 garlic clove(s)
• Salt and pepper, white
• 3 tbsp Italian herbs, dried
• 500 g tomatoes, pureed (1 tetra pack)
• 400 g tomatoes, chopped (1 can)
• 500 ml beef broth (possibly instant)
• 250 g tagliatelle pasta, short, wide
• 1 tbsp basil, dried
• 1 tbsp oregano, dried
• 6 tbsp Parmesan, freshly grated
• 125 g ricotta
• 50 g Gouda, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

lighter version of the “oven lasagna”

Heat the oil in a wide, lidded pot with high sides and fry the minced meat until crumbly, but still moist. Season with salt and pepper. Add the diced onion and bell pepper and sauté. Stir in the garlic and Italian herbs. Deglaze everything with the two tomatoes and the broth. Stir in the pasta and bring to a boil. Simmer for 5 minutes, stirring continuously. Season with basil, oregano, and 3 tablespoons of Parmesan cheese. The pasta should be just covered with liquid. Cover and cook for 10-15 minutes (depending on the type of pasta), stirring occasionally. Drop the ricotta in small dollops onto the pasta mixture using 2 teaspoons, then sprinkle evenly with 3 tablespoons of Parmesan cheese and the Gouda cheese. Cover and melt over low heat (or turn off the heat) for 5 minutes. Tip: If the pot you are using is ovenproof, you can also bake it in a preheated oven for 10 minutes.