Soften the onion and garlic

• Heat the olive oil in a large, heavy-based pan over medium heat.
• Add the onion and any optional finely chopped vegetables (carrot, zucchini or capsicum).
• Cook for 2–3 minutes, then add the garlic and season with salt and pepper.
• Cook for another 2 minutes, or until softened.

Brown the beef mince

• Increase the heat to high.
• Add the beef mince and cook for around 5 minutes, breaking it apart as it cooks, until browned.

Build the sauce

• Add the bolognese sauce, chicken stock, ricotta, cottage cheese and Italian herbs.
• Season with a little more salt and pepper, then mix well and cook for 5 minutes.

Add the lasagna sheets

• Tear or snap the lasagna sheets into smaller pieces and add them to the pan.
• Using tongs, gently submerge the sheets into the sauce, changing directions and distributing them as evenly as possible. It doesn't need to be perfect.

Simmer until the pasta is cooked

• Place the lid on and cook over the lowest heat according to the lasagna sheet packet instructions (about 20 minutes).
• Check the bottom occasionally to make sure it isn't catching, and add a splash of extra stock if the sauce becomes too thick.
• Use a fork to check that the pasta is cooked — it should pierce the lasagna sheets easily.

Melt the cheese

• Top with the mozzarella.
• Place the lid back on until the cheese has melted, or if your pan is oven-safe, place it under the grill for around 5 minutes until golden and bubbling.

Finish and serve

• Finish with fresh basil and Parmesan.
• Serve straight from the pan.