One pan gluten-free lasagne

Method

1. Add the garlic infused oil to a 30cm/12in shallow ovenproof pan and place over a medium heat. Add the diced courgettes and finely chopped leeks and allow to soften for a few minutes.

2. Add the mince to the pan too, break up and fry until browned. Add in the chopped tomatoes, tomato purée, stock, mixed herbs, and salt and pepper. Stir until all combined, then simmer for 10 minutes.

3. Break the lasagne sheets into 2–4 pieces each and push them down into the sauce. Put them in randomly, not all on top of each other.

4. Allow to simmer for 10–15 minutes, until the lasagne sheets are almost cooked – as they become more flexible you can move them about a little. I like to have some bits more visible and some beneath the sauce.

5. Dollop in the mascarpone (or cream cheese), then swirl it around in the sauce a little. You don't need to fully mix it in.

6. Preheat the grill to medium. Sprinkle the grated cheese over the top and then pop under the grill for 5 minutes or until the cheese is golden-brown.