Lazy lasagna in a frying pan

Votes: 1

Time: 45 min.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 488, total fat 29 G., saturated fats 13 G., proteins 33 G., carbohydrates 27 G., fiber 4 G., cholesterol 103 mg, sodium 865 mg, sugar 7 G.

If you love the taste of Italian lasagna but don't have time to assemble all the layers and bake them, this recipe is for you! This quick and easy lasagna is cooked in a skillet on the stovetop and, despite its slightly messy appearance, looks very appetizing. It has all the essentials of an Italian classic: meat sauce, ricotta, noodles, lots of cheese, and aromatic herbs. For this recipe, it's important to use no-boil lasagna noodles.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 tbsp. l. olive oil
1 green bell pepper, seeded and cut into pieces
0.5 tbsp. chopped Vidalia onion
2 tablespoons Italian seasoning
2 cloves garlic, crushed
2 raw hot Italian sausages, casings removed and meat crumbled
450 g of ground beef neck, 20% fat
1 can (800 gr.) canned pureed tomatoes
1-2 cups beef broth
8 half-cooked lasagna sheets, broken into pieces
2 cups ricotta
Zest of 2 lemons
1 cup mixture of grated Cheddar and Monterey Jack
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ground beef, pureed tomatoes, pasta lasagna, lemon zest, basil, Monterey Jack cheese, Vidalia onion, Italian seasonings

Cooking the dish according to the recipe:

In a large, straight-sided skillet with a lid, heat the olive oil over medium-high heat. When the oil begins to shimmer, add the bell pepper, onion, Italian seasoning, a pinch of salt, and a few turns of the black peppercorn grinder. Cook until the vegetables are softened and the onion is translucent, about 8 minutes. Add the garlic and stir.
Spread the sausage and ground beef evenly throughout the pan. Cook, stirring with a wooden spoon, until cooked through, 10-12 minutes.

Add the tomatoes and stir. Add enough broth to cover the pan by 2 cm. Bring to a boil, then add the broken lasagna noodles. Submerge them in the liquid. Cover, reduce heat, and cook until the noodles are al dente, 6-8 minutes.
In a medium bowl, combine ricotta and lemon zest.
Divide the lasagna among plates. Immediately sprinkle each serving with grated cheese, add a little ricotta, and sprinkle with basil and parsley.

Categories:

recipe / Quick dinners / Pan / Calorie content of prepared meals / Main courses / Pasta / Meat / Vegetables and mushrooms / Food Network - recipes

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