One-pan lasagna

Sauté the onion, garlic, and diced eggplant in a splash of olive oil in a large pan.

Add the minced meat, pepper and salt. Let cook under cover for a few minutes, then pour over with the passata. Stir well to combine.

Break the lasagna sheets into pieces and distribute them evenly in the pan. Put the lid back on the pan and simmer until the lasagna sheets are cooked.

Then sprinkle the grated cheese over the lasagna and let it simmer further, covered, until the cheese is nicely melted.

Garnish the dish with finely chopped basil.