Skillet Lasagna Recipe
by Editorial Staff
Love lasagna but don’t like cooking? Then this lasagna recipe will certainly help you out. Pan lasagna is a great alternative to classic oven lasagne. Delicious skillet lasagna takes no more than half an hour to cook, and a gourmet Italian dinner can be served.
Ingredients
- Tomatoes in their own juice (chopped) – 300 g
- Lasagne (sheets) – 4 pieces
- Minced meat – 300 g
- Spices (for minced meat) – 1 teaspoon.
- Tomato sauce – 100 g
- Water – 100 ml
- Onions (small) – 1 pc
- Garlic – 1 tooth
- Olive oil – 4 tbsp
- Black pepper
- Hard cheese – 50 g
- Basil (for serving)
- Salt to taste
Instructions
- Put the pan over medium heat to warm up. Add oil.
- Meanwhile, peel the onion and cut it into cubes. Finely chop the garlic.
- Pour the onion into a preheated frying pan, sprinkle with salt, fry over medium-high heat for 5 minutes, stirring once during this time.
- Meanwhile, in a measuring glass or another container, combine the tomato sauce, chopped tomatoes, and water. (If the tomato sauce was unsalted, add salt and pepper to the tomato mixture (about 0.5 teaspoon each).)
- Put the minced meat and garlic in the fried onions, sprinkle with minced meat spices, salt, and pepper, mix. Fry over medium-high heat, stirring occasionally, for 5 minutes.
- Break the lasagna sheets into pieces about 5 cm in size.
- Put the broken sheets on the minced meat. Pour the tomato mixture over the contents of the pan. (The liquid should only touch the lasagna sheets, but not exceed their level, and if there is little liquid, then add water.)
- On high heat, bring the future lasagna in a frying pan to a boil, then cover the pan with a lid, reduce heat to medium-low and cook meat lasagna for about 12-15 minutes. Remove the lid 3 minutes before cooking to allow the sauce to boil off a little.
- Grate cheese on a fine grater.
- Sprinkle the cooked lasagna with meat with cheese and serve directly in the pan. Decorate with basil leaves (optional).
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