by Amy Sheppard
I love lasagne. It would definitely be among my top five favourite dinners, but it takes SO long to make and creates a mountain of dishes. This is my one-pan version, combining one of my other favourite dinners – chilli! I think this crowd-pleaser is going to become a regular with a lot of you, just as it has with me. Serve with salad and garlic bread, if you like.
Based on 4 servings, adjust as needed.
Heat a drizzle of oil in a large (about 28cm), non-stick frying pan (skillet), one that can be used both on the hob and under the grill (broiler). Add the onion and fry over a medium heat until soft. Stir in the beef mince, frying for about 5 minutes or until browned all over, then stir in the garlic, chilli, cumin, paprika and sugar for the final minute.
Add the tinned tomatoes, kidney beans and stock. Season with salt and pepper and bring to the boil.
Add the cut lasagne strips to the chilli in the pan and stir until they’re submerged in the liquid. Simmer for 5 minutes over a medium–low heat, stirring once or twice.
Meanwhile, put the soft cheese and milk in a bowl and season with salt and pepper. Use a fork to whisk until you have a smooth sauce.
Preheat the grill to medium.
Take the chilli off the heat and gently push down any protruding pasta. Drizzle the cheese sauce over the top and smooth it into an even layer using the back of a spoon.
Cover with the grated cheddar and place it under the grill for 5–7 minutes until bubbling and golden brown.