Lasagna in a frying pan
4 servings
60 minutes
Skillet lasagna is a simplified version of the classic Italian dish that retains its rich flavor and appetizing texture. Traditional Italian lasagna is baked in the oven, but this recipe allows for quicker and more convenient preparation. The combination of ground meat, aromatic spices, and tomato sauce gives the dish a rich taste, while ricotta and parmesan make it tender and creamy. The uniqueness of this lasagna lies in its one-pan preparation, making it an ideal option for a quick family dinner. Each serving delights with a rich tomato-meat flavor, soft layers of pasta, and the aroma of basil. This dish pairs well with a light salad or a glass of red wine, creating a cozy Italian dining atmosphere.
1
Pass the onion through a meat grinder.
- Onion: 1 piece
2
Finely chop the garlic and basil.
- Garlic: 3 cloves
- Basil: 2 tablespoons
3
Break the lasagna sheets in half.
- No-boil lasagne sheets: 10 pieces
4
Chop the tomatoes finely and place them in a bowl. Dilute with water (about 130–150 ml).
- Tomatoes in their own juice: 800 g
- Olive oil: 1 tablespoon
5
Place a large skillet over medium heat and, once the oil is hot, sauté the onion (add salt).
- Olive oil: 1 tablespoon
- Onion: 1 piece
- Salt: 0.5 teaspoon
6
Stir occasionally until the onion darkens (about 5 minutes).
7
Add garlic and red pepper flakes.
- Garlic: 3 cloves
- Red pepper flakes: to taste
8
Take out the minced meat and divide it with a wooden spoon.
- Ground meat: 450 g
9
When the filling is ready, place the halves of the lasagna sheets, but do not mix - leave them on top of the filling.
- No-boil lasagne sheets: 10 pieces
10
Pour in the chopped tomatoes and tomato sauce (do not stir again!).
- Tomatoes in their own juice: 800 g
- Tomato sauce: 220 g
11
Cover the pan with a lid. Reduce the heat and keep it minimal for the lasagna to simmer, stirring occasionally.
12
Lasagna sheets should be baked (about 20 minutes).
13
Turn off the heat, add 0.5 cup of grated Parmesan, season with salt and pepper.
- Grated Parmesan cheese: 120 g
- Salt: 0.5 teaspoon
- Red pepper flakes: to taste
14
Place the ricotta without mixing, cover again and let it sit for 5 minutes to melt the cheese.
- Ricotta cheese: 220 g
15
Remove the lid, sprinkle with the remaining grated parmesan, chopped basil, and serve.
- Grated Parmesan cheese: 120 g
- Basil: 2 tablespoons
