All the comfort none of the fuss
A broken lasagna is the perfect substitute to the project of a traditional lasgana. Lasagna, but make it relaxed.
A rich tomato sauce, tender pasta, creamy cheese and golden edges are the definition of irresistible comfort food that is broken lasagna. But traditional lasagna is a project. There are layers to assemble, sauces to prepare and baking the dish to fill. Sometimes all you want are those familiar flavours without committing to the whole production.
Broken lasagna a messy imperfect dish
The beauty of broken lasagna is right there in the name. Instead of carefully layering everything, broken lasagna takes the same essential ingredients and throws them together in a much more relaxed way. Pasta sheets are broken into rough pieces and cooked directly in a Dutch oven alongside the sauce. The result is somewhere in between a traditional lasagna and a hearty pasta bake.
Break the lasagna sheets into irregular pieces. Some will be large, some small, and a few may break further as they cook. The smaller pieces becomes wonderfully soft and coated in sauce, while the larger pieces give you those satisfying, unmistakable bites of pasta.
Why the Dutch oven is the perfect equipment to make a broken lasagna
The Dutch oven holds heat beautifully and gives you plenty or room to build the dish. It is also perfect from when you move the pot straight from the hob to the oven for the last melting and browning of the lasagna.
Substitutes
In this recipe, I used minced meat to make the Bolognese for the sauce, but you can make the same with shredded tofu. Another option is to use aubergine, zucchini, mushrooms or any other vegetable that you prefer.
Freezable
A broken lasagna freezes very well, just like a regular lasagna. Wait until the lasagna has cooled down properly to take it out of the Dutch oven and into a freezer safe container.
Big Batch Cooking Tips
When you are making the tomato sauce for the base of your Bolognese, make a double batch of the sauce, set aside or freeze and use for other tomato based dishes.
Similar recipes for you to enjoy
For other one pot pasta meals, try my creamy sun-dried tomatoes and spinach tagliatelle.
Final thoughts on broken lasagna in a Dutch oven
Building a meal in one pot is one of the things I like the most about this broken lasagna. Less dishes and usually less fuss when making the dish itself.
Broken lasagna in a Dutch oven
Ingredients
Tomato sauce
- 1 large onion chopped
- 3 cloves of garlic minced
- 1 tbsp vegetable oil
- 2 cans of 400g crushed tomatoes
- 200 ml Passata
- 100 ml red lentils
- 200 ml water
- 1 tsp salt
- 3 tbsp oregano
- 1 tsp sugar optional
- ½ tsp white pepper
Lasagna ingredients
- 400 g minced meat
- ½ tbsp vegetable oil
- 1 tsp salt
- ½ tsp white pepper
- 2 tbsp oregano
- 200 g mascarpone
- 150 g lasagna sheets
- 200 g fresh mozarella
- 100 g cheddar cheese shredded
Instructions
Tomato sauce
- Chop 1 large onion and 3 cloves of garlic.
- Fry the onion and garlic in 1 tbsp vegetable oil in a deep pot for about five minutes, until the onion is soft.
- Add 2 cans of 400g crushed tomatoes, 200 ml Passata, 100 ml red lentils and 200 ml water. Give a good stir.
- Add 1 tsp salt, 3 tbsp oregano, 1 tsp sugar (optional) and 1/2 tsp white pepper.
- Bring the sauce to boil, then let simmer under lid 15-20 minutes.
- Taste and add more salt and pepper as needed.
- Optional, for a smooth sauce, carefully transfer the sauce to a standing mixer and mix the sauce until smooth. Be careful when mixing hot liquids to not burn yourself.
Lasagna ingredients
- Add 1/2 tbsp vegetable oil into your Dutch oven or another large pot.
- Add 400 g minced meat to brown. Once almost browned, add 1 tsp salt, 1/2 tsp white pepper and 2 tbsp oregano.
- Add tomato sauce to browned meat and stir. Let cook together for about ten minutes.
- Stir 200 g mascarpone into the bolognese sauce, make sure it is stirred throughout the sauce.
- Break 150 g lasagna sheets in three pieces per sheet, do not worry if they break into smaller pieces. The broken lasagna is the perfect way to use up those broken sheets at the bottom of your package.
- Stick the lasagna sheets into the sauce and gently push down.
- Add a lid to your Dutch oven and let the lasagna cook for fifteen to twenty minutes. Check the sheets are soft but not cooked all the way.
- Cut 200 g fresh mozarella into thin slices and add on top of your lasagna.
- Shred 100 g cheddar cheese and add on top of the lasagna.
- Add the lid again and let cook for another five minutes until the cheese has melted.
- If you want to create a bubbly surface to your lasagna, place under grill in your oven for a few minutes, without the lid.
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