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Lazy meatball frying pan lasagne
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Prep Time:
30 minutes
Cook Time:
30 minutes
Total Time:
60 minutes
Transform sausage into savory meatballs for a delicious skillet lasagna.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 large brown onion, halved, thinly sliced
  • 1/4 tsp dried chilli flakes
  • 420g packet Italian-style beef and pork sausages
  • 500g jar tomato pasta sauce
  • 250g dried instant lasagne sheets, broken into 5cm pieces
  • 100g baby spinach
  • 125.00 ml fresh basil leaves, torn
  • 250.00 ml grated pizza cheese
  • 250g tub cherry bocconcini
  • Small fresh basil leaves, to serve
Instructions:
  • In a flameproof, ovenproof frying pan measuring 23cm at the base and 27cm at the top and 6cm deep, heat oil. Sauté onion, garlic, and chili for 5 minutes until softened.
  • Remove the sausage meat from the casings and add it to a pan. Cook while breaking it up with a wooden spoon until it forms rough meatball shapes approximately 2cm in size. Continue cooking for about 5 minutes, or until the meat is nicely browned.
  • Pour the pasta sauce and 1 2/3 cups of water into a pan, stir well, then add the lasagne sheets on top. Mix gently to combine. Bring it to a boil, then reduce the heat, cover, and simmer for 12 minutes until the lasagne is tender. Finally, fold in the spinach and basil, and season with pepper.
  • Preheat the grill to high heat. Sprinkle lasagne with pizza cheese, then bocconcini. Grill for 5 minutes or until cheese is golden and melted. Let it stand for 10 minutes before serving. Garnish with fresh basil leaves.

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