The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
One-pan beef lasagne jumble
This dish breaks the rules, almost literally! Instead of layering up your pasta sheets, you snap them into pieces and throw them into a scrummy beef, spinach, carrot and red pepper ragu elevated with sun-dried tomato paste and fresh thyme. Next, bake until the pasta’s soft, the sauce is bubbling and the fab flavours have intensified. A sprinkle of parsley and you’re done.
SWK: Source of fibre
SWK: High protein
Plants 5
one pot
Serving size
Ingredients
- 1 carrot
- 1 onion
- 1 pepper
- 3 garlic clove
- 1 handful of fresh thyme
- 250g beef mince (5% fat or less)
- 1 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 80g baby spinach
- 200g passata (tomatoes, salt, citric acid)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 6 lasagne sheets (Wheat, Eggs, Mustard, Soya) (Durum Wheat Semolina)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 452
Protein: 36g
Carbs: 57g
Fat: 8.3g
Ingredients
- 2 carrot
- 2 onion
- 2 pepper
- 5 garlic clove
- 1 handful of fresh thyme
- 500g beef mince (5% fat or less)
- 2 tbsp sun-dried tomato paste (Water, Sun Dried Tomato (Sun dried tomatoes, Salt), Tomato Paste, White Wine Vinegar 12%, Salt, Ground Oregano, Citric Acid, Ascorbic Acid)
- 160g baby spinach
- 400g passata (tomatoes, salt, citric acid)
- 1 beef stock cube (Celery) (sea salt, potato starch* , palm oil* , vegetables* 4.8% (onions* 4%, carrots* 0.5%, mushrooms* 0.3%), sugar*, natural flavour caramelised* , yeast extract, beef powder* 1.5%, beef* 1.2%, spices and herbs* (parsley* , black pepper* , rosemary*, garlic*, turmeric*, bay leaves*) * Organic ingredients)
- 12 lasagne sheets (Wheat, Eggs, Mustard, Soya) (Durum Wheat Semolina)
- 1 handful of fresh flat-leaf parsley
Nutritional Information
Calories: 440
Protein: 36g
Carbs: 56g
Fat: 7.6g
One-pan beef lasagne jumble
This dish breaks the rules, almost literally! Instead of layering up your pasta sheets, you snap them into pieces and throw them into a scrummy beef, spinach, carrot and red pepper ragu elevated with sun-dried tomato paste and fresh thyme. Next, bake until the pasta’s soft, the sauce is bubbling and the fab flavours have intensified. A sprinkle of parsley and you’re done.
Cook time:
40 mins
Cuisine:
Italian
Food group:
Beef
Allergens: Wheat
Cooking Instructions
Before you start
- 1x large, deep non-stick frying pan with lid
Chop, chop!
- Heat your oven to 220ºC/fan 200ºC/gas 7.
- Coarsely grate the carrots, then peel and finely dice the onions. Deseed and finely dice the peppers.
- Peel and finely chop the garlic, and finely chop the thyme leaves.
Ace the base
- Spritz a large, deep, ovenproof, non-stick frying pan with cooking spray and put it over a medium heat. Fry the carrots, onions, peppers, garlic and mince for 5-7 mins, breaking up the beef with a wooden spoon.
Soften the pasta
- Add the thyme, tomato paste and spinach. Stir well and cook for 1 min, until the spinach wilts.
- Squeeze in the passata, crumble in the stock and pour in 300ml boiled water (500ml for 4 portions). Snap the lasagne sheets into pieces, dropping them into the sauce. Lightly season to taste.
- Stir, then cover with a lid and simmer for 5-6 mins, until the pasta starts to soften.
Bake your lasagne
- Remove the lid and put the pan in the oven. Bake for 8-10 mins, until the sauce has thickened and the pasta is cooked.
Finish & serve
- Finely chop the parsley.
- Scatter the parsley over the lasagne jumble and serve.