Pan Fried Lasagne
|
|
Pan Fried Lasagne
|
| Servings | Prep Time |
| 4people | 10minutes |
| Cook Time |
| 40minutes |
|
|
Ingredients
- 2tbsp Olive Oil
- 1 Brown Oniondiced
- 1large Carrotroughly chopped
- 1 Celery Stickthinly sliced
- 500g Beef Mince
- 2tbsp Tomato Paste
- 700g Passata1 jar
- 1cup Beef Stock
- 4large Lasagne sheetsor 8 small lasagne sheets – cut into 3cm wide strips (about 4 strips per sheet)
- 2tbsp Milk
- 300g Ricotta Cheese
- 1/2cup Parmesangrated
- 1/2cup Mozarellagrated or shredded
- Basil Leavesroughly chopped to garnish
Instructions
- Add olive oil to a large frying pan over medium high heat.
- Add onion, carrot & celery to the pan and cook for a few minutes or until onion softens.
- Add mince, break up clumps and stir to mix through. Cook for a further 5 minutes or so until mince browns.
- Add tomato paste, passata and beef stock. Stir to mix through then bring to boil.
- Reduce heat to medium then simmer for 10 minutes.
- Add lasagne strips, one at a time, to the pan. Stir to mix through.
- Cook a further 15 minutes until pasta is tender.
- Add milk, ricotta and parmesan to a bowl and stir to mix through.
- Sprinkle 1/4 cup mozarella over the mixture in the pan.
- Using a spoon, dollop the ricotta mixture into the pan.
- Sprinkle remaining mozarella over the top.
- Cook a further 3 minutes or until cheese melts.
- Remove from heat, garnish with basil leaves and serve.