Cauldron lasagne

The fast track to happiness! Cauldron lasagne has all the goodness of a regular lasagne. The work, preparation time and counter are halved.

Ingredients for six

200g lasagne sheets; 1 ball of mozzarella with parsley for garnish

Smoked meat sauce

400g ground beef 1 large onion 1 garlic 2 tbsp olive oil 2 tsp tomato paste 2 dl cream 2 tbsp balsamic vinegar 1 tsp black pepper 2 tsp dried basil 1 tsp salt

Tip: Try making a pot lasagna with tuna or chicken mince instead of beef.

First make the ground beef sauce in a large saucepan. Chop the onion and garlic in the bottom of the pan. Sauté the olive oil.

Add myös mince to the pan. Finely chop it with a spatula and fry it with a little water in the meat. Season as directed, stir and pour in the chopped tomatoes. Rinse the tomatoes with water and pour into the saucepan.

Lift the lasagne plates into the saucepan. Stir as the lasagne cooks so that they do not stick together.

Simmer gently for 15 minutes until the lasagne begins to soften.

Stir in the cream. Stir to combine.

When the pieces of lasagne are soft, divide the lasagne into plates. Tear the mozzarella over the top and garnish with a sprig of parsley.