Ideal for an easy Italian supper of maximum flavour and minimum fuss.

If you were to write a list of all the ingredients which make the IDEAL midweek supper, we think it might go a little something like this; minimum effort, a one pan wonder to limit the washing up, hopefully it can feed the whole family, and it’s ready in under an hour. Are we getting close? This one ticks all the boxes.

With the good guys at Waitrose, here’s a cracking recipe for one pan beef lasagne with ricotta and basil.

  • Preparation time:10 minutes
  • Cooking time:25 minutes
  • Total time: 35 minutes
  • Serves: 4


1 tbsp olive oil
400g 5% fat Aberdeen Angus beef mince
200g pack Cooks’ Ingredients Soffritto
400g can chopped Italian tomatoes with olive oil & garlic
400g can essential Lentils, drained
6 fresh lasagne sheets, halved lengthways
3 tbsp ricotta
40g finely grated Parmigiano Reggiano
6 basil leaves, shredded, plus extra leaves to serve


1. Heat ½ tbsp oil in a large ovenproof frying or sauté pan over a high heat. Add the mince, breaking it up with a wooden spoon. Season and fry for 5 minutes until browned, then tip into a bowl.

2. Add the remaining ½ tbsp oil to the pan, fry the soffritto over a medium heat for 2-3 minutes, then return the meat and stir in the canned tomatoes, lentils and 200ml water. Simmer for 5 minutes, then nestle in the pasta sheets and simmer for another 5 minutes.

3. Preheat the grill to high. Mix the ricotta with 1 tbsp Parmigiano and the shredded basil leaves. Season and add a splash of water to loosen if needed. Arrange spoonfuls over the lasagne and sprinkle over the remaining cheese. Grill for 5 minutes until golden. Scatter over the remaining basil leaves to serve.