One-Pan Skillet Lasanga
778kcal
Ingredients
- 1 tablespoon olive oil
- 1 white onion diced
- 2 garlic cloves minced
- 2 tablespoon tomato paste
- 1 teaspoon Italian seasoning
- 1 teaspoon thyme
- Salt and pepper
- 60 ml red wine
- 400 g tin diced or plum tomatoes
- 350 ml vegetable stock
- 100 g ricotta
- 200 g lasagna sheets broken into rough squares
- 400 g tinned green lentils drained
- 100 g mozzarella cheese
- 20 g Pecorino cheese
Method
- Heat the oil in a pan and add the onion, sauteing for 5 - 7 minutes until it’s begun to soften and turn translucent.1 tablespoon olive oil, 1 white onion
- Add the minced garlic, tomato paste, and seasoning, and cook for another minute or two.2 garlic cloves, 2 tablespoon tomato paste, 1 teaspoon Italian seasoning, 1 teaspoon thyme, Salt and pepper
- Pour in your red wine to deglaze the pan, mixing it into the onion mixture as the alcohol cooks off (2 minutes).60 ml red wine
- Pour in the diced tomatoes and half the vegetable stock, followed by the drained lentils and the lasagna sheets.400 g tin diced or plum tomatoes, 350 ml vegetable stock, 200 g lasagna sheets, 400 g tinned green lentils
- Stir everything together, ensuring that the lasagna sheets are evenly distributed and not stuck together. Allow the skillet to simmer for 8-10 minutes, adding more stock as necessary (about 125ml | ½ cup at a time), then stir through the ricotta cheese.100 g ricotta
- Once the sauce has thickened and the pasta sheets are almost cooked, you can top the dish with your mozzarella cheese and Pecorino, then grill for 5 minutes until golden and bubbly.100 g mozzarella cheese, 20 g Pecorino cheese
Nutrition
Serving1gCalories778kcalCarbohydrates113gProtein45gFat16gSaturated Fat7gPolyunsaturated Fat2gMonounsaturated Fat6gCholesterol38mgSodium792mgPotassium1565mgFiber35gSugar11gVitamin A895IUVitamin C19mgCalcium355mgIron10mg
Notes
Stir Frequently: As the lasagna sheets cook, stir the skillet frequently to prevent them from sticking together.
Don’t Overcook the Pasta: The lasagna sheets will continue cooking in the residual heat after you take the skillet off the heat, so it’s better to remove them while they’re slightly undercooked.
If you don’t have a skillet: Make the lasagna in any pan you have, then transfer it to an ovenproof dish before topping it with the cheese and grilling. You’ll have one more pan to wash up, but it still works the same!