One pan, endless flavour. From gooey lasagna to a pizza that’s pure joy, these recipes are downright delicious… all with minimal mess! 

 

 

Italian chicken and bean traybake  

Serves 4 

 

Ingredients  

Salt and milled pepper 
3-4 frozen chicken leg quarters, defrosted 
Glug olive oil 
1 onion, chopped 
2 cloves garlic, chopped 
½ cup red wine (optional) 
1 can (400g) tomato purée 
1 cup chicken or vegetable stock 
2 Tbsp sugar 
1 tsp dried herbs (like basil, rosemary or Italian herbs) 
2 cans (400g each) kidney beans, drained 
3 salad tomatoes, quartered 
Fresh basil, for serving  

 

Method  

1. Preheat oven to 190°C.  
2. Season chicken and place in an ovenproof dish.  
3. Bake for 25–30 minutes until it starts to brown.  
4. Heat olive oil in a pan and sauté onion for 5 minutes or until golden.  
5. Add garlic and fry for another minute.  
6. Add wine, if using, and cook until reduced.  
7. Add tomato purée, stock, sugar and herbs, then cook for about 3 minutes.  
8. Remove chicken and pour sauce around it.  
9. Add beans and tomatoes and bake for another 20-25 minutes or until cooked through. Garnish with basil just before serving.  

 

Recipe & photograph courtesy of Fresh Living Magazine

 

Stovetop beef lasagna 

Serves 4-6 

 

Ingredients 

1 Tbsp olive or canola oil
1 onion, chopped
500g beef mince
Salt and milled pepper
1 Tbsp crushed garlic
2 Tbsp tomato paste
½ tsp chilli flakes
1 tsp smoked paprika
1 tsp dried Italian mixed herbs (or parsley, added at the end)
8-10 lasagne sheets
1 jar (400g) tomato passata
1½ cups beef stock
1 lemon, zested and juiced
½ cup mozzarella, grated
½ cup Cheddar, grated
Basil leaves, for serving
Side salad or crusty bread, for serving  

 

Method 

1. Heat a large pan over medium heat and add oil. 
2. Sauté onion until soft and fragrant. Add mince and cook to brown. Season.  
3. Add garlic, tomato paste, chilli, paprika and herbs, allowing to cook for 5 minutes.  
4. Add lasagne sheets, passata and stock, then bring to a boil.  
5. Reduce to a simmer, gently pressing pasta into sauce.  
6. Cover with a lid and cook for 15-20 minutes, gently stirring every 5 minutes for even cooking. (Make sure pasta is covered in sauce.)  
7. Stir in lemon juice and zest. 
8. Top with cheese and cook for another 10 minutes with the lid on, steaming until melted.  
9. Serve with basil, a side salad or crusty bread, if you like.

 

Recipe & photograph courtesy of Fresh Living Magazine

 

Salami & olive pan pizza 

Makes 1 (35cm) pizza  

 

Ingredients 

Bread flour, for dusting
600g store-bought bread dough
Olive oil, to grease the pan
⅔ cup pizza sauce 
1½ cups (225g) grated mozzarella
20g sliced salami
¼ cup whole black pitted olives
½ tsp dried origanum
Salt and milled pepper  

 

Method 

1. Preheat the oven to 200°C. 
2. Dust a clean work surface with flour and roll dough into a 32cm circle of about 2-3cm thick.
3. Generously grease a 35cm round, deep pan with olive oil. Place dough into the pan, pressing up to the sides.  
4. Flatten the dough in the middle slightly to create a thick border and use a fork to indent the pizza base. Bake for 5 minutes.  
5. Spread pizza sauce over the base and sprinkle with grated mozzarella.  
6. Top with salami, olives and sprinkle with origanum. Season.  
7. Bake the pizza for about 12-15 minutes or until cooked and golden. 

  

Recipe & styling: Lichelle May
Photography: Zhann Solomons