Skillet Lasagna

Skillet Lasagna

serves 3-4, 50 min, one pan, no layering

Ingredients

olive oil           1 tbsp
beef mince          400g
onion               1 medium, chopped
garlic              2 cloves, crushed
tomato puree        1 tbsp
passata             500g
water               150ml
dried oregano       1 tsp
lasagne sheets      6-8 (approx 150g)
ricotta             250g
mozzarella          125g (1 ball), torn
parmesan            30g, grated
basil               small handful
salt and pepper     to taste

Italian sausage meat works instead of beef. Shortcut: skip the build and use 500-600g ready ragu loosened with 100-150ml water, then start at step 3.

The pasta cooks in the sauce and the starch it sheds thickens everything, silkier than oven lasagna in half the time. To stop it going loose, reduce the ragu first and rest it at the end so the starch sets.

Recipe

1. Heat the oil in a large oven-safe lidded skillet over medium-high. Brown the mince well, breaking it up, then add the onion and cook 4 to 5 minutes until soft. Stir in the garlic and tomato puree, cook 1 minute.

2. Add the passata, oregano, salt and pepper. Simmer uncovered 8 to 10 minutes until thick and clinging, not soupy. Stir in the 150ml water, the pasta will drink it.

3. Break the dry lasagne sheets into rough 3-5cm pieces and scatter over the sauce. Push every piece fully under so they cook evenly.

4. Cover and simmer gently for about 20 minutes, stirring once or twice, until the pasta is tender. Add a splash of water if it tightens too fast.

5. Heat the grill to high. Dot ricotta over the surface, scatter the mozzarella and parmesan, and grill 3 to 5 minutes until bubbling and golden in patches.

6. Rest off the heat for 8 to 10 minutes so the starch sets and it slices cleanly. Scatter with basil and serve.

Too loose? reduce the sauce more next time, add a sheet, and rest it longer. Keep the handle out from under the grill or wrap it in foil.

Sources: Budget Bytes, Tastes Better From Scratch.