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Skillet Lasagna
Italian

Skillet Lasagna

All of lasagna's layers, built in one pan on the hob in forty-five minutes instead of two hours in the oven.

Total
45 min
Prep
15 min
Cook
30 min
Serves
4
  • comfort
  • kid-friendly
  • one-pan

Ingredients

For 4 servings

  • ground beef16 oz
  • lasagna noodles8 piece
  • canned diced tomatoes2 can
  • ricotta cheese8 oz
  • mozzarella cheese6 oz
  • baby spinach4 cup
  • yellow onion2 piece
  • garlic8 clove
  • tomato paste4 tbsp
  • dried oregano2 tsp
  • olive oil4 tbsp
  • salt4 tsp

You'll need

skillet · wooden spoon

Method

  1. Heat the oil in a large deep skillet over medium-high. Brown the beef hard, breaking it up, until it has real colour.

    7 min · fry

  2. Add the onion and cook until soft, then the garlic, oregano and tomato paste. Fry the paste for a minute — it should darken.

    6 min · fry

  3. Pour in the tomatoes plus a cup of water and season. Snap the lasagna sheets into rough squares and push them under the sauce.

    3 min · simmer

  4. Cover and simmer, stirring now and then so the pasta does not stick, until the sheets are tender.

    15 min · simmer

  5. Stir the spinach through until it wilts, then dot the ricotta over the top in spoonfuls and scatter with mozzarella.

    3 min · assemble

  6. Cover and leave off the heat for five minutes so the cheese melts into pockets rather than a uniform blanket.

    5 min · rest

Serving suggestion

Spoon it out in wedges and let people find their own ricotta pocket.

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