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Gooey cheesy fry pan lasagne
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Creamy cheesy bechamel and flavorful bolognaise elevate this easy lasagna into a delicious weeknight staple.
Ingredients:
  • 18.20 gm olive oil
  • 300g pork and veal mince
  • 50g pancetta, finely chopped
  • 1 small onion, finely chopped
  • 1 small carrot, peeled, finely chopped
  • 1 celery stick, finely chopped
  • 2 garlic cloves, crushed
  • 500ml (2 cups) chicken style liquid stock
  • 44.40 gm tomato paste
  • 1 dried bay leaf
  • 500g btl Napoletana pasta sauce
  • 280g dried curly lasagne sheets, cut in half crossways
  • 30g (1 ⁄4 cup) coarsely grated mozzarella
  • Baby herbs, to serve
  • 25g butter
  • 20.00 ml plain flour
  • 250ml (1 cup) milk
  • 40.00 ml shredded parmesan
  • 40.00 ml coarsely grated mozzarella
Instructions:
  • In a large saucepan over medium-high heat, heat the oil. Add the mince and cook, stirring, until browned (3-4 minutes). Transfer the cooked mince to a bowl. In the same pan, add pancetta, onion, carrot, celery, and garlic. Cook, stirring, until softened (about 3 minutes). Return the mince to the pan along with stock, tomato paste, bay leaf, and half of the pasta sauce. Bring to a boil, then cover and simmer for 20 minutes. Season to taste.
  • Prepare an ice bath in a large bowl. Boil the pasta sheets in batches for 4 minutes until slightly softened. Transfer to the ice bath to halt the cooking process.
  • Spread half of the leftover pasta sauce in the bottom of a 6.5cm-deep 19cm ovenproof frying pan. Layer a quarter of the pasta on top, followed by a third of the mince mixture. Repeat the layers with pasta and the rest of the mince mixture, ending with a final layer of pasta. Finish by spreading the remaining tomato pasta sauce on top.
  • Simmer the lasagne gently over medium heat, then cover the frying pan with foil to seal and cook for 20 minutes. Remove the foil before serving.
  • In a small saucepan over medium heat, melt butter until foamy. Add flour and cook for 1 minute until bubbly. Remove from heat and slowly stir in milk until smooth. Return to heat and cook for 3 minutes until thickened. Add cheese, season to taste, and cover with plastic wrap to prevent a skin from forming.
  • Preheat the grill to high. Spread a layer of bechamel sauce over the lasagne and sprinkle with mozzarella. Grill for about 7 minutes, rotating the pan as needed, until it turns golden brown. Garnish with fresh herbs before serving.

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