A one-pan lasagne that's ready in less than an hour? Yes, yes, yes. It seems like a weeknight miracle, but let us tell you, there's no divine intervention here, just clever cooking and a few oh-so tiny shortcuts. You don't need to carefully layer the lasagne sheets, just poke them in there! And a little time under the grill fast-tracks golden cheesiness. Sign us up!
Heat oil in an ovenproof wide saucepan over medium-high heat. Add beef mince, a sprinkle of salt and pepper and cook, breaking mince up with a wooden spoon, for 5–6 minutes or until caramelised. While beef is cooking, continue with step 2.
Preheat overhead oven grill to high. Peel and coarsely grate onion using a box grater. Coarsely grate carrot. Coarsely grate celery. Peel and crush garlic.
Once mince has browned, add onion, carrot, celery and garlic with a sprinkle of salt and pepper. Cook, stirring occasionally, for 2–3 minutes or until onion has softened. Stir through Italian Kitchen Herbs and tomato paste and cook for 30 seconds or until tomato paste has caramelised slightly.
Add tomatoes, 375ml (1½ cups) water and crumble in stock cube and bring to a simmer. Break lasagne sheets in half and poke them into the middle of the pan, making sure they're completely submerged. Reduce heat to medium-low and simmer, stirring occasionally to make sure the pasta doesn’t stick to the bottom of the pan, for 15 minutes or until lasagne sheets are tender and sauce has thickened.
Remove from heat and sprinkle over mozzarella. Transfer to preheated grill for 4–5 minutes or until cheese has melted and is golden brown.
Carefully remove lasagne from grill and set aside to stand for 5 minutes. Toss salad leaves with your favourite dressing. Divide lasagne and salad between plates to serve.