I’ve always been intrigued by these one pan lasagne dishes. One of my daughter’s favourite dishes is lasagne and I’ve been making it for years, in the traditional way with layer upon layer of fresh lasagne sheets, smothered on top with a creamy delicious bechamel sauce. I always make an enormous serve so there’s leftovers for her to enjoy the next day! I will say I was very happy with the way this recipe turned out. My husband found the ricotta a bit too creamy and rich for him (says he who could eat rich chocolate desserts every single day!). I, however, loved this dish! Give it a try, it looks lovely presented in a deep frying pan. Also great served with my Turkish garlic bread recipe. http://www.testedbykim.com/garlic-turkish-bread-recipe For a vegetarian version, use lentils or a vegetarian mince substitute and omit the ricotta & cheeses.
1 finely diced brown onion
1 finely diced celery stick
1 coarsely grated carrot
500g premium mince
2 tblspns tomato paste
700g bottle of passata
2 tblspns milk
1/2 cup grated mozzarella
2 tblpsns olive oil
300g full cream ricotta
1/2 cup finely grated parmesan
4 fresh lasagne sheets
fresh basil leaves or Italian parsley
- Heat oil in a large deep drying pan over medium heat. Add the onion, carrot & celery and cook till soft.
- Add the mince & cook, stirring to break up, until just browned.
- Stir in tomato paste, passata & 1 cup of water. Bring to boil & then reduce heat & simmer for 5 minutes.
- Cut lasagne sheets into 3cm strips with a scissors. Then cut strips into squares. Add squares to mince mixture one at a time to cover pan. Stir gently. Keep repeating with remaining lasagne squares.
- Cook for approximately 15 minutes or until pasta is tender. Season with salt if required.
- Stir milk, ricotta & parmesan together in a bowl.
- Sprinkle half the mozzarella over the mixture in frying pan. Dollop ricotta mixture over the top. Sprinkle with remaining mozzarella & let cook for 2 minutes or until mozzarella melts.
- Garnish with basil leaves or parsley.