Viral Lazy Girl Lasagna
Viral Lazy Girl Lasagna
Ingredients
- 500 grams beef mince
- 1 onion, diced
- 1 carrot, grated
- 1 tablespoon Italian herbs
- 800 grams tinned tomatoes
- 1 cup beef stock
- 12 lasagna sheets, approximately 12 sheets, broken into pieces
- 250 grams cream cheese, block
- 1 1/2 cups fresh mozzarella, shredded or torn
- 1/2 teaspoon Italian herbs, extra, for topping
Instructions
- 1
In a large, oven-safe pot or Dutch oven, brown the beef mince over medium-high heat. Break it up with a spoon as it cooks. Once browned, drain any excess fat.
⏱️ 8 min
- 2
Add the diced onion and grated carrot to the pot with the browned mince. Sauté, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
⏱️ 7 min
- 3
Stir in 1 tablespoon of Italian herbs into the mince and vegetable mixture. Cook for 1 minute until fragrant.
⏱️ 1 min
- 4
Pour in the tinned tomatoes and beef stock. Bring the mixture to a gentle simmer.
⏱️ 3 min
- 5
Break the lasagna sheets into rough pieces (about 2-3 inch squares) and stir them into the sauce, ensuring they are mostly submerged. Cover the pot and simmer for 15-20 minutes, or until the pasta is almost tender, stirring occasionally to prevent sticking.
⏱️ 20 min
- 6
Remove the lid. Add chunks of cream cheese to the pot and stir gently until the cream cheese has melted completely and the sauce is creamy and smooth.
⏱️ 3 min
- 7
Preheat your grill (broiler) to high. Top the lasagna mixture evenly with fresh mozzarella and sprinkle with the extra Italian herbs.
⏱️ 2 min
- 8
Place the pot under the preheated grill. Grill for 3-5 minutes, or until the mozzarella is melted, golden, and bubbly. Watch carefully to prevent burning.
⏱️ 4 min
Kitchen Tools
Nutrition Facts (per serving)
Viral Lazy Girl Lasagna
- 500 grams beef mince
- 1 onion, diced
- 1 carrot, grated
- 1 tablespoon Italian herbs
- 800 grams tinned tomatoes
- 1 cup beef stock
- 12 lasagna sheets, approximately 12 sheets, broken into pieces
- 250 grams cream cheese, block
- 1 1/2 cups fresh mozzarella, shredded or torn
- 1/2 teaspoon Italian herbs, extra, for topping
Instructions
- 1
In a large, oven-safe pot or Dutch oven, brown the beef mince over medium-high heat. Break it up with a spoon as it cooks. Once browned, drain any excess fat.
⏱️ 8 min - 2
Add the diced onion and grated carrot to the pot with the browned mince. Sauté, stirring occasionally, until the onion is softened and translucent, about 5-7 minutes.
⏱️ 7 min - 3
Stir in 1 tablespoon of Italian herbs into the mince and vegetable mixture. Cook for 1 minute until fragrant.
⏱️ 1 min - 4
Pour in the tinned tomatoes and beef stock. Bring the mixture to a gentle simmer.
⏱️ 3 min - 5
Break the lasagna sheets into rough pieces (about 2-3 inch squares) and stir them into the sauce, ensuring they are mostly submerged. Cover the pot and simmer for 15-20 minutes, or until the pasta is almost tender, stirring occasionally to prevent sticking.
⏱️ 20 min - 6
Remove the lid. Add chunks of cream cheese to the pot and stir gently until the cream cheese has melted completely and the sauce is creamy and smooth.
⏱️ 3 min - 7
Preheat your grill (broiler) to high. Top the lasagna mixture evenly with fresh mozzarella and sprinkle with the extra Italian herbs.
⏱️ 2 min - 8
Place the pot under the preheated grill. Grill for 3-5 minutes, or until the mozzarella is melted, golden, and bubbly. Watch carefully to prevent burning.
⏱️ 4 min