Frypan Lasagne (Print Version)
Quick stovetop lasagne with meat sauce and three cheeses, all made in one pan.
# 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 (no-boil) 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
# Step-by-Step Guide:
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.
02 - Add ground meat and cook, breaking it up, until browned (about 5 minutes). Drain excess fat if necessary.
03 - Stir in crushed tomatoes, tomato paste, oregano, basil, salt, pepper, and water. Bring to a simmer.
04 - Nestle broken lasagne sheets into the sauce, pressing them down so they are mostly submerged. Cover and simmer on low for 10 minutes, stirring occasionally to prevent sticking.
05 - In a bowl, mix ricotta and Parmesan until well combined.
06 - After 10 minutes, dollop spoonfuls of the ricotta mixture over the pasta and sprinkle with half the mozzarella.
07 - Cover and cook for another 10 minutes, or until pasta is tender and cheese is melted.
08 - Remove lid, sprinkle remaining mozzarella over the top, and cover for 2 minutes to melt.
09 - Let rest for 5 minutes before serving to allow layers to set.
# Expert Suggestions:
01 -
- The entire dish comes together in one pan, meaning less cleanup and more time on the couch
- You get all the comfort of traditional lasagne without an hour of oven time
- The pasta cooks directly in the sauce, absorbing every bit of that meaty flavor
02 -
- Stir the pasta occasionally during the first simmer or it will stick to the bottom of the pan
- Breaking the lasagne sheets unevenly creates more texture and helps them fit better
- The resting period is not optional if you want neat servings instead of a messy slide
03 -
- Use a pan with a tight-fitting lid to trap steam and help the pasta cook evenly
- Do not be afraid to add a splash more water if the sauce looks too thick during cooking