Recipe for lasagna pot
I’ve been looking forward to sharing this dish with you! It is perfect for autumn in every way; a true comfort food that tastes absolutely amazing! And it’s easy to make.
Here you get a creamy and flavorful lasagna stew filled with meat and vegetables. It undeniably resembles a regular lasagna – and yet it doesn’t, because this one is cooked entirely in a pot and is ready in much less time than an oven-baked lasagna. The lasagna sheets are simply placed directly into the pot and cook together with the sauce. Easy and delicious!
This version of lasagna is great for a weekday evening but is also quite brilliant on a Sunday to use up vegetables before a new week begins…
Overall, it’s a weekday – and kid-friendly dish that’s perfect for gray weather or on days when you just need some real comfort food.
Lasagna Pot
Ingredients
- 14-28 gram Butter for frying
- 3 cloves Garlic finely chopped
- 1 pcs. Onion finely chopped
- 500 gram Ground beef
- 3 pcs. Carrots coarsely grated
- 4 ribs Celery Leaf finely chopped
- 1 pcs. Squash coarsely grated
- 1 can Chopped Tomatoes
- 30 gram Tomato Puree
- 2 pcs. Beef Broth cubes
- 400-500 gram water
- 6 pcs. Lasagna Sheets broken into smaller pieces
- 1.5 gram Basil dried
- Salt and Pepper
- 50 gram Grated cheese
Instructions
- Put onion, garlic, and butter in a large pot- sauté until the onions are clear and soft.
- Add the meat and let it brown well while stirring.
- Then add carrots, celery, and zucchini along with chopped tomatoes, tomato paste, bouillon cubes, and water. Let it simmer for about 10 minutes.
- Add the lasagna sheets and let them cook for 10 minutes or until tender.
- Add basil and season with salt and pepper.
- Serve in deep plates and top with grated cheese