Lasagnette (pan-baked lasagne)

Preparation – 15 minutes

Peel and chop the onion and 2 cloves of garlic as finely as possible. Let the mozzarella drain. If you are not using mozzarella balls, cut the mozzarella into bite-sized pieces first.

Wash half a courgette and cut it into small cubes. Wash the fresh spinach and dry it with a tea towel or salad spinner.

Cut ¼ of a head of broccoli into small florets. If you prefer your broccoli well cooked, rather than al dente, then pre-cook the broccoli in a small saucepan of boiling water and drain.

Add a dash of olive oil to the frying pan, sauté the onion and the garlic, then add the beef and pork mince and fry until it has browned. Add 500 ml of passata and 400 grams of canned chopped tomatoes and stir well. Add the broccoli, cut into florets, the diced courgette and the washed fresh spinach.

Lower the heat and let it simmer for about 5 minutes. Season to taste with salt, pepper and herbes de provence.

Preheat the oven to 180 degrees celsius or 355 fahrenheit.

Tear the fresh lasagne sheets, by hand, and carefully push the pieces into the sauce (with a wooden spatula). Turn off the heat and scatter the mozzarella balls (or pieces) over the surface.

Cooking the pan-baked lasagne – 25 minutes

Place the pan in the oven and cook the lasagne for around 20 - 25 minutes. Remove the pan from the oven and serve immediately. Enjoy your meal!