One Pan Skillet Lasagna
6 standard portions
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Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 1 tbsp Olive oil
- 3 Shallots (peeled and diced)
- 3 Garlic clove (crushed)
- 6 Mushrooms (diced)
- 500 g Beef mince
- 400 ml Tomato pasta sauce
- 60 g Spinach (chopped)
- 300 ml Water
- 10 Dried lasagna sheets
- 40 g Parmesan (grated)
- 240 g Ricotta
- 115 g Mozzarella (grated)
Method
- Heat 1 tbsp Olive oil in a pan and add 3 Shallots, 6 Mushrooms and 3 Garlic clove. Gently cook for 3 minutes until softened.
- Add 500 g Beef mince and cook for 3 minutes until browned.
- Add 400 ml Tomato pasta sauce, 300 ml Water and 60 g Spinach. Stir and cook on low for 2 minutes.
- Break 10 Dried lasagna sheets up and stir well into the sauce. Make sure there aren't clumps stuck together. Cover and cook on low for 15-20 minutes, until the lasagna sheets are soft. You may need to add a little more water.
- Mix together 240 g Ricotta and 40 g Parmesan cheese.
- Give the pasta and sauce a big stir, still making sure the lasagna sheets are not stuck together. Add dots of the ricotta mixture to the pan and then top with 115 g Mozzarella.
- Cover and cook on a low heat for 15 minutes until the cheese has melted.