Pre-seasoned meatballs make the perfect base for this easy, one-pot cheat's lasagne. Look for chilli and herb-flavoured meatballs for extra oomph
Ingredients
2 tbsp olive oil
20 ready-made pork meatballs
1 tsp fennel seeds, crushed
½ tsp chilli flakes
100g frozen sofrito mixture
400g finely chopped tomatoes
1 chicken stock cube
8 fresh lasagne sheets, each cut into four triangles
1 ball mozzarella, torn into pieces
fresh basil pesto, to serve
Step by step
Heat the olive oil in a large, deep frying pan. Fry the meatballs until browned all over, seasoning while you cook. Scoop the meatballs out of the pan and fry the crushed fennel seeds with the chilli flakes for 1 min.
Add the frozen sofrito mixture and cook for 10 mins until softened. Add the tin of finely chopped tomatoes, 400ml of water and the stock cube. Simmer for 10 mins, then add the meatballs back in.
Cook until the sauce has thickened, then add the pieces of fresh lasagne sheets. Simmer until the lasagne is tender, adding a splash of water if it thickens too much (it should be juicy). Top with the torn mozzarella and a good drizzle of fresh basil pesto.
