ONE PAN GREEK-STYLE LASAGNE
SERVES 4-6 PREP AND COOK: 45 MINS
500g lean lamb mince
1 large onion, finely chopped
2 cloves garlic, crushed
¼ cup tomato paste
2 x 400g cans crushed tomatoes
1 beef stock cube, crumbled
2 tsps dried oregano
1 tsp ground cinnamon
150g instant lasagne sheets, broken into large pieces
125g firm feta, crumbled
TOPPING
1 small green capsicum, cut into thin strips 125g cherry tomatoes, quartered ¼ cup drained, sliced kalamata olives ½ cup fresh parsley leaves
1 Heat a large, deep, ovenproof frying pan over a medium to high heat. Add lamb, onion and garlic. Cook, stirring to break up mince, for 6 to 8 minutes, or until browned all over.
2 Add the tomato paste to pan and cook, stirring, for a further 1 minute.
Stir in crushed tomatoes, stock cube, oregano, cinnamon and 3 cups of water. Season with salt and pepper.
