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One Pot Lasagna – with layers!

By Nagi Maehashi
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This One Pot Lasagna recipe is a great, easy way to get a lasagna fix. It’s all made in one pot (well, pan….) complete with layers! Aren’t you just dying to know how it’s made? 🙂

One pot lasagna - complete with layers!

One Pot Lasagna – with layers!

“OMG, it actually has layers in it!”, my friend exclaimed when I served up this lasagna. YES, this does!

Have you seen one-pot lasagnas floating around on the internet? I think Martha Stewart started the craze. Here’s the thing though. All the ones I’ve seen don’t look like a real lasagna with layers. They are more like a pasta bake with a delicious mess of broken up lasagna sheets mixed up with meat sauce.

So, cutting to the chase – here’s a snapshot of how I make this so you get layers! The lasagna is made by using dried lasagna sheets, broken as needed, sliding them under the meat sauce in the same skillet it’s cooked in, then covering in more lasagna sheets. The sauce is a bottle-shake job, no cooking required, and the creamy layer is ricotta!

One pot lasagna - complete with layers!

Ingredients in One Pot Lasagna

Here’s what you need to make this. The tomato passata does double duty – we use one bottle for both the meat sauce and the topping.

1. meat sauce

This is pretty much my bolognese recipe, though I use passata rather than canned tomatoes so we don’t need to simmer long enough for the tomato bits to break down. Carrot and celery are optional. They add flavour (essentially we’re making a soffrito), it fills out the meat sauce and sneaks extra veg into our day, but you don’t need to include them.

  • Beef mince (ground beef) – Any fat percentage is fine though regular rather than lean will make your filling juicier and beefier (fat is where most of the flavour is!).

  • Tomato passata – Pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US (here’s a photo of Mutti tomato passata sold at Walmart). It’s readily available in Australian supermarkets nowadays, alongside pasta sauces. Passata is excellent for making thick, smooth sauces without the need for simmering time to allow diced canned tomatoes to breakdown. More on tomato passata here.

  • Beef stock cubes (bouillon cubes) – More flavour than salt! Works better than liquid beef stock here which you’d need to reduce a lot for the equivalent amount of flavour without making the sauce too loose. I like OXO brand because it crumbles easily.

  • Sugar – Just 1/2 a teaspoon takes the sour edge off passata. We wouldn’t need this if we were slow cooking for 2 hours!

  • Tomato paste – Forgot to put this in the photo. 🙂 This adds a boost of tomato flavour and helps thicken the sauce.

  • Worcestershire sauce – An essential seasoning for bolognese in my world. 🙂

  • Italian herbs and garlic powder – This is for the tomato sauce topping which we use to cover the top layer of lasagna sheets. Just put it straight into the jar, give it a shake and pour!

  • Garlic and onion – Essential flavour base.

  • Carrot and celery – As mentioned above, these are not essential but I do like to include them.

2. for assembling

The ricotta dollops are optional! They are a recent addition – a faux cheese béchamel sauce – and serious rave reviews started when I started using it, so I never stopped. But I wouldn’t go out especially to the shops just to get ricotta, unless I was cooking to impress. 🙂

  • Dried lasagna sheets – This recipe is designed for dried lasagna sheets. The meat sauce is slightly looser and there’s a tomato topping, and these provide enough liquid to hydrate and cook the dried lasagna sheets in the oven. You’ll need about 250g/8oz – 7 to 8 sheets, though it will depend on the size. You need enough to cover 3 layers of your skillet.

  • Ricotta – Did you know if you whisk ricotta then it turns into a texture like whipped cream that melts beautifully? 🙂 You need to use a good ricotta to do this – the type sold in baskets in vac packs, or over the counter at delis (Paesanella is my go-to brand). These have a beautiful creamy mouthful compared to the ricottas sold in tubs (like Perfect Italiano and La Stella) which tend to have a slightly powdery texture and little “curds” that remain even when whipped. It will still work though and still taste great! If you can’t find a good ricotta, the next best option is to use smooth ricotta.

  • Milk – Use just a tiny amount if needed to loosen the ricotta.

  • Mozzarella cheese – What is a lasagna without cheese?? 😲

How to make Lasagna in One Pan

Today’s recipe is an upgraded version of a recipe I first shared back in 2015 which only had 2 layers of lasagna sheets and it’s only in recent years I added a third layer. To get this 3rd layer, you do need to remove half the filling into a bowl, though if you prefer to avoid this, you can stick with 2 layers if you want. 🙂

How to make One Pot Lasagna

  1. Meat sauce – Start by cooking the onion, garlic, celery and carrot (by the way the celery and carrot is grated which is nice and quick). Then add the beef and cook it, breaking it up as you go, until you no longer see raw beef. Do all this on high heat, we’re looking for quick dinner turnaround tonight!

    Pan – Use a fry pan / skillet that is around 26 cm wide (rim) and 5 cm deep (10.5″ / 2″). You can go larger, but then it might make sense to make a larger 2 layer one, but don’t go smaller (you’ll regret it when sauce is sloshing all over your stove).

  2. Everything else – Add about two-thirds of the bottle of passata (just eye ball it), then everything else for the meat sauce (Worcestershire sauce, water, beef cubes, sugar and salt).

How to make One Pot Lasagna

  1. Simmer 10 minutes – Give it a good stir then when it starts simmering, lower the stove so it’s simmering gently (not spitting all over your white top). Cook for 10 minutes, stirring every now and then.

  2. Shake up sauce – Meanwhile, make the sauce. Just add the Italian herbs, garlic powder, salt and water straight into the remaining passata in the bottle, and give it a good shake. Why aren’t all sauces this easy?? 😉

How to make One Pot Lasagna
How to make One Pot Lasagna

  1. Assemble lasagna – Remove half the meat sauce into a bowl. Then slide the dried lasagna sheets under the meat sauce. I put one whole sheet in the middle then break bits for the edges.

    DON’T WORRY IF YOUR LASAGNA SHEET LAYERS AREN’T NEAT AND PERFECT!! They will not be, because those pesky dried lasagna sheets never break exactly where I’m aiming for. 🙂 Expect to create a wonky patchwork situation which is totally fine, rather, focus on full coverage for each layer, because nobody wants to be that person who ends up with all meat sauce and no lasagna sheets. 😉

How to make One Pot Lasagna

  1. Layer 2 – Spread the meat sauce to cover all the bottom layer of lasagna sheets, then top with another layer of lasagna sheets.

How to make One Pot Lasagna

  1. Cover with the meat sauce reserved in bowl.

  2. Layer 3 – Then do the final lasagna sheet layer.

How to make One Pot Lasagna

  1. Sauce – Pour the sauce over the top.

  2. Ricotta dollops – Give the ricotta a vigorous whisk to loosen until it has a whipped cream consistency. You won’t need to do this if using smooth ricotta. Then do 12 or so big dollops across the surface.

How to make One Pot Lasagna

  1. Cheese – Top with cheese.

  2. Bake for 30 minutes uncovered until the cheese is bubbly and there are golden spots on the surface. Let it rest for 10 minutes to stabilise which will make it easier to cut and lift neat(ish) slices out. I make no promises on how perfectly symmetrical and neat your slices will look, lasagna cutting is an art, however, I fully stand behind the deliciousness of every bite!

One pot lasagna with layers
One pot lasagna - complete with layers!

I really feel like this takes not much more effort than a Spag Bolognese, but delivers impressive lasagna results. Even the reader feedback on the original version was enthusiastic (anything dated before today).

So if you’ve loved the original, I really think you’re going to be even more obsessed with this updated version!

Serve with a simple Garden Salad or make a Big Italian Salad, add a side of Garlic Bread and feel smug as you’re showered with praise for an incredible full-blown lasagna night with barely any of the usual effort. 🥰

Hope you love it! – Nagi x

PS To be clear, this One Pot Lasagna recipe is really, really great for the effort level, but my heart will always belong to a classic proper lasagna. However, I secretly harbour a fear that once you try this one pot version, you may never make it the proper way again….. 😭😭😭

Watch how to make it

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One pot lasagna - complete with layers!

One Pot Lasagna

Author: Nagi | RecipeTin Eats
Prep: 20 minutes
Cook: 50 minutes
Resting: 10 minutes
Total: 1 hour 20 minutes
Main
Italian-esque, Western
4.92 from 23 votes
Servings5
Tap or hover to scale
Print
Recipe video above. This is how to make an easy lasagna from scratch in one pan, complete with layers!! It's such a great way to get a lasagna fix mid week when you don't have the time to make a proper lasagna. Everyone will be so amazed when you tell them you made it in one pot! (Well, one pan…)
This is a quick version so the meat sauce (essentially Spaghetti Bolognese) is cooked quickly, and you'll love how we use one bottle of tomato passata for both the meat sauce and tomato topping. Make sure to use dried lasagna sheets, not fresh, which will be too soft here.
Note: The carrot and celery are optional, as is the ricotta layer (but boy is it good when you use it!)

Ingredients

  • 24 oz / 700g (1 bottle) tomato passata (pureed tomato – Note 1), used for both the meat sauce and sauce topping

Meat sauce:

  • 2 tbsp olive oil
  • 3 garlic cloves , finely minced
  • 1 small onion , diced
  • 1 small carrot (optional) , peeled and shredded using a box grater
  • 1 celery stick (optional) , shredded using a box grater (discard stringy bits remaining)
  • 1 lb / 500g beef mince (ground beef)
  • 2 tbsp tomato paste
  • 2 beef bouillon stock cubes , crumbled
  • 2 tsp Worcestershire sauce
  • 1/2 tsp white sugar (Note 2)
  • 1/2 tsp cooking salt / kosher salt
  • 1/4 tsp black pepper
  • 1/2 cup water

Topping Sauce flavourings

  • 1 tsp dried Italian herb mix , or equal parts dried basil, oregano and parsley
  • 1/2 tsp garlic powder (or 1 crushed garlic clove)
  • 1/4 tsp white sugar (Note 2)
  • 1/2 tsp cooking salt / kosher salt
  • 1/4 cup water

Creamy ricotta dollops (faux bechamel!) – optional

  • 1 cup good ricotta (I like Paesanella) or smooth ricotta (Note 3)
  • 1 tbsp milk , as needed (probably won't need for smooth ricotta)
  • 1/4 tsp cooking salt / kosher salt

Lasagna

  • 8 sheets (250g / 8oz) dried lasagna , not fresh (Note 4)
  • 1 1/2 tightly packed cups mozzarella cheese , shredded
  • 2 tsp parsley , finely chopped (optional)

Instructions

ABBREVIATED RECIPE

  • Meat sauce – Sauté onion, garlic, celery and carrot, cook beef. Add 2/3 bottle of passata + remaining Meat Sauce ingredients, simmer 10 min. Topping Sauce – add everything into remaining passata in bottle, shake. Creamy ricotta – vigorously whisk until it's like whipped cream. Layer – Remove half meat sauce from pan. Slide lasagna sheets under Meat Sauce (break as needed), then do 2 more layers using reserved meat sauce. Dollop with ricotta, cover with cheese, bake 30 min at 180C/350F (160C). Stand 10 min before cutting.

FULL RECIPE

  • Sauté – Heat olive oil in a deep skillet/pan over medium high heat. (Mine is 26cm/10.5" wide, 5cm/2" deep) (Note 5) Add garlic, onion, carrot and celery. Sauté until onion is translucent – about 3 minutes.
  • Cook beef – Turn up heat to high. Add beef and cook, breaking it up with the spatula, until you no longer see red.
  • Sauce – Add about 2/3 of the passata (keep rest for Sauce), and remaining Meat Sauce ingredients. Bring to rapid simmer, then turn down to medium/medium low. Simmer gently for 10 minutes.
  • Preheat oven to 180°C/350°F (160°C fan-forced).
  • Make sauce – Add Sauce Flavourings into the tomato passata bottle and shake to combine.
  • Creamy ricotta (optional) – Put the ingredients in a bowl. Start softening the ricotta using smearing motions with the back of a spoon, then switch to a whisk and give it a vigorous whisk for 20 – 30 seconds until it resembles whipped cream. (If using smooth ricotta, you'll barely need to do this).

Assemble lasagna (in-post step photos and video are helpful)

  • Remove half filling – Remove the pan from the stove. Remove half the Meat Sauce into a bowl.
  • Base layer – Slide one lasagna sheet, starting from the side, under the Meat Sauce – this will be the base of the lasagna. Break up pieces of lasagne and slide them in under the Meat Sauce around the sides of the pan (to form the remainder of the bottom layer). There is no need to be accurate with coverage here, you can overlap and have gaps. We are making a rustic quick lasagna, remember! Spread the Meat Sauce to cover all the lasagna sheets.
  • Layer 2 – Top with another layer of dried lasagna sheets. Then spread over the Meat Sauce in the bowl.
  • Layer 3 – Cover with a 3rd layer of lasagna sheets.
  • Toppings – Pour over the Sauce and spread over the top. Do 12 – 15 dollops of ricotta across the surface (if using). Sprinkle with cheese.
  • Bake and rest – Bake for 30 minutes uncovered, then set aside for 10 minutes to stabilise a bit.
  • Serve – Sprinkle with parsley (if using), then cut and serve! Enjoy with a simple Balsamic Rocket Salad and Garlic Bread on the side.

Recipe Notes:

1. Tomato passata – Pureed, strained pure tomatoes, sometimes labelled “tomato puree” in the US (here’s a photo of Mutti tomato passata sold at Walmart). It’s readily available in Australian supermarkets nowadays, alongside pasta sauces. Passata is excellent for making thick, smooth sauces. More on tomato passata here.
US – You can substitute with what you call “tomato sauce” (eg Hunts brand). Australia, you cannot use what we call tomato sauce which is like ketchup, a condiment!
2. Sugar – Just a little touch takes the sour edge of passata, to compensate for not slow cooking this meat sauce for hours upon hours. 🙂
3. Ricotta – Not all ricotta is created equal, my favourite is Paesanella. Good ones are sold over the counter or in baskets in vac packs and once whisked, it becomes all melty like you see in the video and photos. The ones in tubs (like Perfect Italiano) tend to be a bit powdery and though they sort of melt, you get little curds. It still works, and the lasagna as a whole is still delicious, the mouthfeel just isn’t as creamy. Preferable to use a smooth ricotta if you can’t get your hands on a good ricotta. Or just skip it 🙂
4. Lasagna sheetsvary in size depending on the brand, so the number of sheets you need will differ but 250g/8oz in total should be enough. Patch up gaps with broken bits, overlapping parts are fine, don’t worry about how neat your layers are, it’s a rustic quick and easy lasagna after all. 🙂 Just aim for full coverage of each layer!
5. Skillet / pan – It’s fine to use one slightly larger, your lasagna will just be a different height (you might need a few extra sheets for coverage). Don’t try to use a smaller one, you’ll have overflowing issues!
Nutrition per serving, including the ricotta. A lot less than traditional lasagna because we’re using ricotta rather than a rich cheese sauce for the topping!

Nutrition Information:

Serving: 305gCalories: 556cal (28%)Carbohydrates: 49g (16%)Protein: 42g (84%)Fat: 22g (34%)Saturated Fat: 11g (69%)Polyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.3gCholesterol: 130mg (43%)Sodium: 1532mg (67%)Potassium: 1060mg (30%)Fiber: 5g (21%)Sugar: 10g (11%)Vitamin A: 833IU (17%)Vitamin C: 16mg (19%)Calcium: 329mg (33%)Iron: 5mg (28%)
Keywords: easy lasagna, one pot lasagna, skillet lasagna
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

Original recipe published February 2015, upgraded as described in the post. But most importantly, the original recipe was published before I started including the Life of Dozer section. So of course, I had to add him. ❤️

Remembering Dozer

Dozer’s size was a bit of a talking point. I used to describe him as a small horse!! Plus, I’m a bit….err….vertically challenged. These photos are totally true to scale. 😆

Dozer and Nagi Bannisters Port Stephens May 2019

And yes, the question “who walked who??” was genuinely valid! 😅

Dozer the golden retriever and Nagi in Melbourne - November 2019

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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

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127 Comments

  1. Hani @ Hayu Cooking says

    5 stars
    Wow, great tips and trick! The layers look very neat. This recipe will become one of my family favorites if I make this. Thank you for the recipe, Nagi. 🙂

    Reply

    • Nagi | RecipeTin says

      Thanks Hani, you are so kind! I would love to hear what you think if you do make this for your family! 🙂

      Reply

  2. Thalia @ butter and brioche says

    5 stars
    I love lasagna.. it’s something I always order but rarely make because it is SUCH a hassle! I have to try out your easy one pot skillet lasagna Nagi, it looks absolutely divine.

    Reply

    • Nagi | RecipeTin says

      Thanks Thalia, you’re so kind! I love one pot dishes! 🙂

      Reply

  3. Julia says

    made this tonight and it was awesome
    The family loved it thank you

    Reply

    • Nagi | RecipeTin says

      Julia! Thank you so much for coming back to share your thoughts! I am so so happy you and your family enjoyed this. I was worried that people might think I was weird because of the way I make it!! 🙂 So THANK YOU!

      Reply

  4. Christina says

    This looks amazing!! I’ve made lasagna a few times (GFCF), but the last time, wrestling w/the cooked noodles scarred me so badly, I’ve shied away from it for the past year! This looks totally do-able, esp since I don’t have to worry about substituting for the cottage cheese! I’ll try to come back & let you know how it turns out 🙂

    Reply

    • Nagi | RecipeTin says

      Hi Christina – thanks for your lovely comment! Looking forward to hearing what you think!! 🙂

      Reply

  5. Jessica @ Sweet Menu says

    Hi Nagi, I am a new reader but I just love your site! This lasagna is gorgeous! How you got such beautiful pics of a pasta dish is beyond me. Beautiful!

    Reply

    • Nagi | RecipeTin says

      Oh wow Jessica, thank you for your sweet message! Well, this was easier to photograph than the usual lasagna because it’s a one pot lasagna so it only has two layers. 3 or 4 layers is much harder! 🙂

      Reply

  6. Lisa @ Healthy Nibbles & Bits says

    YUM! I actually stay away from making lasagnas usually because it requires so much work. I absolutely LOVE the idea that this is all done in one pot! And yup, I am all about those lovely layers!

    Reply

    • Nagi | RecipeTin says

      I am so glad to read all these comments so I know it isn’t just me that usually stays away from traditional lasagna because it’s too much effort!! Thanks so much for your lovely message Lisa 🙂

      Reply

  7. Sarah @ Savoring Spoon says

    Nagi this is such a great idea! I never thought of sliding the pasta layer under the cooked beef to make lasagna one-pot. Yum! What size pot did you use? My cast-iron pot is 24.5 cm / 10″ in diameter and about 2 inches deep, and I was wondering if it may be on the small side for the filling?
    I will try this and let you know how it goes!

    Reply

    • Nagi | RecipeTin says

      Sarah, thanks for asking! I can’t believe I didn’t mention the pan size! The fry pan I used was 26cm / 10″ in diameter and 6cm/2.4″ deep. As you can see in the photo, there was still room in the pan so I am confident yours will be fine. Love to hear what you think!

      Reply

      • Karina says

        5 stars
        Hi! I’m so glad I found your website! A question on the pan, did you use a non-stick? I see from one of the comments that they used a cast iron. Which would you recommend? Thanks!

        Reply

        • Nagi | RecipeTin says

          Hi Karina! I made this in a non stick but anything will work. It’s not the time of dish that will stick to a pan because it’s saucy 🙂

          Reply

  8. Elaine says

    Looks SO SO yum! Nagi. I love the first picture so much. I did not cook anything with lasagna but I really hope that I was on your side when you take the pictures. So I could have a bite.

    Reply

    • Nagi | RecipeTin says

      Thanks Elaine!! Well pop on by to Sydney! There will always be a seat at my dinner table for you! 🙂

      Reply

  9. mira says

    5 stars
    Genius idea Nagi! I rarely make lasagna, but after seeing this recipe I’ll be giving it a try! Love the pictures!

    Reply

    • Nagi | RecipeTin says

      Thanks Mira! 🙂

      Reply

  10. Easyfoodsmith says

    5 stars
    Just my kind of meal. Looks fabulous 😀

    Reply

    • Nagi | RecipeTin says

      Thanks so much! 🙂

      Reply

  11. Daphne says

    Good Mornin Nagi, What a fabulous way to make lasagne…. I honestly would never have thought to make it this way, in one pot. I make lasagne quite a lot, and make it the traditional way, but next time I make it I am going to follow your recipe. It looks so fabulous. You have encouraged me think outside the box when it comes to cooking.
    Best Wishes to you.
    Daphne

    Reply

    • Nagi | RecipeTin says

      Hi Daphne, thanks for your wonderful message! I absolutely love the traditional lasagne – especially the white sauce – but I made this one up just for a handy version. 🙂 So lazy that I even make the tomato sauce IN the bottle rather than cooking it up in a separate pot! Thank you for your wonderful comment and I am glad that you’ve gotten an idea for a different way to make lasagna! 🙂

      Reply

  12. Anna (Hidden Ponies) says

    Oh this is goooood! Lasagna needs layers, otherwise we’re just talking one-pot pasta. Gorgeous photos and lasagna is one of my favourite foods, so I’ll need to try this!

    Reply

    • Nagi | RecipeTin says

      YES, I agree! He he!! 🙂

      Reply

  13. Allie | Baking a Moment says

    Nagi this is genius! The layers look amazing and I love how simple it is! PS- your baby hands are the cutest 🙂

    Reply

    • Nagi | RecipeTin says

      SO RUDE!! He he!! 🙂

      Reply

  14. Kathleen | HapaNom says

    5 stars
    Brilliant – I love a great ‘one pot’ recipe! And what could be better than a one pot lasagna – talk about a serious YUM factor! Your dishes are always so clever 🙂

    Reply

    • Nagi | RecipeTin says

      Thanks Kathleen! 🙂

      Reply

  15. Jody says

    This is great for the boxes of lasagna I have in my pantry! Are you using the no boil lasagna? Would the recipe work with regular ones?
    I recently came across your recipe for Asian noodles-esp pad see ew. Loved it with much success and raves from the family. Thanks!

    Reply

    • Nagi | RecipeTin says

      That’s so great to hear Jody, thanks for letting me know you enjoyed the Pad See Ew! Yes, I am using no-boil lasagna. Just the ordinary dry lasagna sheets you layer with fillings then pop straight into the oven. This recipe won’t work with fresh lasagna sheets. Well, let me rephrase- you would need to scoop out the filling and layer it the traditional way because fresh lasagna sheets are floppy so you can’t “slide” it under the filling like you can with dried lasagna sheets. 🙂

      Reply

  16. Helen @ Scrummy Lane says

    This is preeety impressive, Nagi! I love love love lasagna, but actually haven’t made it in a very long time (don’t tell anyone, but the last time I did I dropped it when taking it out of the oven … sort of put me off for a while).
    To be honest, too, I’m put off by how long it takes to make all the separate components, so this is GENIUS! I just love how you poke those lasagna sheets in there to make such beautiful layers!

    Reply

    • Nagi | RecipeTin says

      Thanks Helen! I have to be honest, I don’t make full blown lasagna very often either because it takes so long! And YES I have dropped a lasagna too!! Disaster disaster…..dish broke, lasagna went everywhere!!

      Reply

  17. Bam's Kitchen says

    5 stars
    You have the perfect recipe for layers instead of a pot of lasagna soup. Deliciously cheesy and low clean up are always big in my house ! The only issue I see is in my house that portion would only feed about one teenager, so would need to get both of my iron skillets out and in use…or maybe we could just rename it to “One Pot Lasagna for One Teenager”… LOL Sharing, of course! Have a super weekend.

    Reply

    • Nagi | RecipeTin says

      Must change the recipe name! Ha ha! 🙂

      Reply

  18. Lucy @ Bake Play Smile says

    I don’t think I’ve ever seen a more perfect looking lasagne before! Yum! You’ve totally outdone yourself. xx

    Reply

    • Nagi | RecipeTin says

      Thanks Lucy!

      Reply

    • Nina says

      This looks great! Are you using regular dried lasagna noodles that one would be boil first or the no-boil lasagna noodles?

      Reply

  19. Shinee says

    You’re such a pro! Love this layered one-pot lasagna!

    Reply

    • Nagi | RecipeTin says

      Thanks so much Shinee!! 🙂

      Reply

  20. Maureen | Orgasmic Chef says

    5 stars
    I know some will correct me but I prefer lasagna without a ton of bechamel on top. Give me loads of mozzarella any day of the week. How easy is this lasagna!

    Reply

    • Nagi | RecipeTin says

      YES – easy is the word! John is asking for it….no?? He he! 🙂

      Reply