Pan Lasagna

Pan Lasagna - A Lasagna in a Pan

This is a very simple recipe, and only requires one pan and no oven. Good for 4 people.

Ingredients

• 10 Lasagna sheets, broken into mouth sized pieces
• Some EVOO
• 500g of ground beef
• 1 yellow onion, diced
• 2 gloves of garlic, crushed
• 1 tsp of red pepper flakes (optional)
• 800g of canned tomatoes (crushed or whole)
• 120ml of hot water
• 100g of grated Parmesan cheese
• 200g of Mozzarella
• Fresh basil or chives
• Ricotta cheese
• 200g of tomato sauce

How to make it

1. Break the 10 Lasagna pieces into pieces.
2. In a pan, heat the EVOO over medium high before adding 500g of ground beef. Brown it and mash it up.
3. Remove from the pan drain on a paper towel.
4. Clean out the pan with a paper towel and add some EVOO again.
5. Over medium saute the onion for 3-5 minutes until soften and the edges turn translucent.
6. Add the 2 crushed garlic gloves and optionally the red pepper flakes. Toast together for about 30 seconds.
7. Pour in 800g of canned tomatoes, if they are whole tomatoes crush them up with a spatula. Also add the 120ml of hot water.
8. Bring to a simmer and add the Lasagna sheets. Fold the noodles into the sauce and top everything with an additional 200g of tomato sauce. Mix everything together and reduce the heat to medium-low.
9. Cover the pan and cook for 20 minutes whilst stirring every 5 minutes, until the pasta is fully cooked.
10. Generously grate in 100g of Parmesan cheese and 200g of Mozzarella. Stirr to incorporate fully and the cheese is all molten.
11. Season to taste with salt and pepper.
12. After everything is mixed together, add a few Tbsp of Ricotta cheese on top.
13. Remove from heat and let the heat melt the cheese.
14. Garnish with finely chopped basil or chives and enjoy!