One-Pot Cabbage Lasagne

Ingredients

• 500 g Beef mince
• 0.5 Red onion
• 1 Carrot (large)
• 2 Courgettes
• 3 Garlic (cloves)
• 2 tbsp Tomato paste
• 1 tbsp Italian mixed herbs
• 0.5 Cabbage (head, roughly chopped)
• 400 g Passata
• 500 ml Chicken bone broth
• 4 tbsp Ricotta
• 1 Fresh basil (handful, chopped)
• 150 g Fresh mozzarella

Steps

1. 1

   Prepare the vegetables: fry the courgettes, carrots, red onion and garlic in a pot. The source does not specify the cooking fat, amounts, or frying time.

2. 2

   Add the beef mince, tomato paste and Italian mixed herbs. Cook until the beef is browned.

3. 3

   Pour in the passata and chicken bone broth, then add the roughly chopped cabbage.

4. 4

   Lower the heat and simmer until the cabbage is soft; no simmering time is specified.

5. 5

   Stir through the ricotta and chopped fresh basil. Continue stirring until the mixture looks creamy.

6. 6

   Top with fresh mozzarella, cover the pan with its lid and cook until the mozzarella has melted.

Notes

The source gives no quantity for frying oil or other cooking fat, and does not specify exact frying or simmering times. Description lists 4 servings and reports per-serving macros of 468 calories, 43 g protein, 23 g fat, 23 g carbs and 7 g fibre.

Nutrition per serving

• main
• dinner
• one-pot
• high-protein
• weeknight
• stovetop