One Pot Lasagne

This is a wonderfully easy meal to make that will satisfy soup lovers, stew lovers and our Italian friends!
You can make this lasagne into a soup by adding more water to it, or keep it thick and cheesy like you've just stirred up a big dish of baked lasagne.  Either way it is a sure fire winner. I make this at our daycare and there are always clean plates with bellies full of helpings one, two and three!

Lasagne soup version dished up....

One Pot Lasagne :-
Feeds 6-8 adults / 24 pre-schoolers

• 1 onion, chopped finely
• 2tbs olive oil
• 4 cloves of garlic, chopped
• 3tsps of Italian seasoning (a mixture of oregano, basil, rosemary and thyme.)
• 1 pack of ground turkey (400g)
• 2 tins of chopped tomatoes (2 x 754g)
• 1 tin tomato paste (2 heaped tbs)
• 5 cups of broth (veg, chicken, beef)
• 12 wholewheat/grain lasagne sheets
• 1 cup of mixed cheese, grated (mozzarella and cheddar)
• 1/2 cup cream
• pinch of chilli flakes
• salt and pepper

Fry the onion and garlic in the oil for 4 minutes then add in the seasoning and turkey. Fry till the turkey is coloured and starting to brown.
Stir in the chopped tomatoes, tomato paste and broth. Bring to the boil and reduce to a simmer for 10 minutes.

Pot lasagne version.....
 

Take the pasta sheets and break them up into 1-2 inch pieces. (I find smaller children prefer the pieces around an inch long) Drop them into the sauce mixture along with the chilli (if using) and season to taste.
Stir to combine and keep at a simmer for 12-15 minutes.
Check the pasta is done by stabbing a piece with a fork. It should be al dente rather than soggy.
At this point you could add more broth and take it to the next level with lasagne soup, or just keep it as is.
To finish, take the cream and 1/2 the cheese and stir it thought the lasagne.

For the daycare, I decant the lasagne into dishes and sprinkle again with cheese on top before serving. But at home, save on the washing guys, and just ladle straight from the pot and top with extra cheese.

Variations

Replace the turkey with beef , pork or chickpeas.

Make it vegan with chickpeas, vegan cheese and some coconut cream.

Cut out the cream and opt for a low fat cheese for a calorie conscious serving.

Add in grated carrot, kale, spinach or any other vegetable you have on hand at the tomato stage to increase the veg ratio.

 

 

This is a pretty easy, cost effective meal to serve at schools and daycares. Only one pot is involved and it is a one of those scoop and serve items. (always a winner!)

Many vegetables can be hidden or used up in this soup too, making it a great menu item to use up surplus veg from school gardens.

Average cost per adult serving $2/per pre-schooler 70c (based on turkey mince and ww past sheets)