Cheats Frypan Lasagne (Printable version)
Comforting layers of meat sauce, cheese and pasta cooked entirely in one pan on the stovetop.
# 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 - ½ teaspoon black pepper
11 - ½ cup water
→ Pasta
12 - 6 oven-ready lasagne sheets, broken into large pieces
→ Cheese Mixture
13 - 1 cup ricotta cheese
14 - ½ cup grated Parmesan cheese
15 - 1 cup shredded mozzarella cheese, divided
# How to Prepare:
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, about 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.
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 in a bowl, mixing until smooth and evenly blended.
06 - After 10 minutes of cooking, dollop spoonfuls of the ricotta mixture over the pasta and sprinkle with half the mozzarella cheese.
07 - Cover and cook for another 10 minutes, or until pasta is tender and cheese has melted.
08 - Remove lid, sprinkle remaining mozzarella over the top, and cover for 2 minutes until cheese is completely melted.
09 - Let the lasagne rest for 5 minutes before serving to allow flavors to meld and make serving easier.
# Expert advice:
01 -
- Done in 35 minutes flat, no oven required
- Pasta absorbs all that sauce flavor instead of swimming around it
02 -
- Breaking the pasta into different sizes means some pieces get saucy while others stay slightly firmer
- Stirring occasionally is non-negotiable or the bottom will stick and burn
03 -
- Room temperature ricotta spreads smoother without leaving white streaks
- Add a pinch of red pepper flakes if you like subtle heat throughout