Cheats Frypan Lasagne (Print)
Quick stovetop lasagne with meat sauce and cheese layers, ready in 35 minutes.
# What You’ll Need:
→ Meat & Sauce
01 - 1 tablespoon olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 14 oz ground beef or pork
05 - 14 oz canned crushed tomatoes
06 - 2 tablespoons tomato paste
07 - 1 teaspoon dried oregano
08 - 1 teaspoon dried basil
09 - 1 teaspoon salt
10 - 1/2 teaspoon black pepper
11 - 1/2 cup water
→ Pasta
12 - 6 oven-ready lasagne sheets, broken into large pieces
→ Cheese Mixture
13 - 1 cup ricotta cheese
14 - 1/2 cup grated Parmesan cheese
15 - 1 cup shredded mozzarella cheese, divided
# How To Make:
01 - Heat olive oil in a large non-stick frypan over medium heat. Add onion and cook for 2 minutes until softened. Add garlic and cook for 30 seconds until fragrant.
02 - Add ground meat to the pan and cook, breaking it up with a wooden spoon, until browned throughout, approximately 5 minutes. Drain excess fat if necessary.
03 - Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and water. Bring the mixture to a gentle simmer, stirring to combine all ingredients.
04 - Nestle broken lasagne sheets into the sauce, pressing them down so they are mostly submerged. Cover and simmer on low heat for 10 minutes, stirring occasionally to prevent sticking.
05 - While pasta simmers, combine ricotta and Parmesan cheeses in a mixing bowl until well blended.
06 - After 10 minutes, drop spoonfuls of the ricotta mixture over the pasta and sprinkle with half of the shredded mozzarella cheese.
07 - Cover and continue cooking for another 10 minutes, or until pasta is tender and cheese has melted completely.
08 - Remove the lid and sprinkle remaining mozzarella over the top. Cover again for 2 minutes to melt the final cheese layer.
09 - Let the lasagne rest for 5 minutes before serving to allow layers to set.
# Expert Tips:
01 -
- Everything cooks in one pan so you spend less time washing dishes and more time eating
- The pasta absorbs all that sauce flavor while it simmers making every bite incredibly rich
02 -
- The pasta will continue absorbing liquid as it sits so dont worry if the sauce looks a little loose at first
- Breaking the lasagne sheets instead of keeping them whole means everything cooks evenly and you get sauce coated noodles in every spoonful
03 -
- Use a pan with a tight fitting lid so the pasta steams properly as it simmers
- Dont be afraid to really press the pasta pieces down into the sauce they need full contact to cook through