by kim on September 15, 2011
I would almost dare to call this a lasagne hack. It’s brilliant. Lasagne in under half an hour – what more can you ask for?
I stumbled upon this recipe on the stonesoup blog. I have never seen lasagne being advertised to take (almost) 15 minutes. So I had to try it for myself.
I managed to get it done in about 20 something minutes – which is pretty darn good for a wholesome meal.. Not to mention that it tastes pretty darn good.
The catch is though, that it would be best to have an oven safe pan – something that people don’t usually buy unless they’re consciously looking out for it. I happened to get mine because my mum thought it would be nice to have a pan that could go in the oven as well. It’s pretty handy – to be able to cook something on the stove then stick it in the oven for further cooking. So if you come across any oven safe pans, would be awesome to get one!
Anyway, for this recipe, you don’t necessarily need an oven safe pan – you just have to be very very careful. I personally don’t like having the plastic handle coming anywhere close to the oven, but you can just stick this under the grill, with the handle sticking out of the oven. Works the same way anyhow.
Less talk – on to the recipe:
fastfast lasagne (adapted from stonesoup)
half an onion
fresh lasagna sheets
lotsa (~ 3 handfuls) parmasen cheese
4-6 tbsp tomato paste
2-3 tbsp butter
salt + pepper
1. heat a pan with some oil in it. when it heats up, fry the onions till it browns to a nice colour. add the mushrooms after that. heat up the grill while you’re at this stage too so it’s nice and hot later.
2. add the mince till it goes pretty brown overall. while this happens, combine the ricotta and the parmesan cheese.
3. add tomato paste and butter (omit if you’re watching that waistline).
4. season with salt and pepper.
5. transfer the majority of the mince and sauce into another bowl, leaving just enough in the pan to cover the base. (while the steps below are performed, turn the heat down to low-medium)
6. arrange a layer of lasagne sheets over the base layer of mince, being careful not to have the sheets overlap too much.
7. spread some mince over the lasagne sheets then layer more lasagne sheets on top.
8. repeat until you run out of mince (or lasagne sheets).
9. spread the ricotta-parmesan cheese mix over the lovely layered goodness, shaving some parmesan over the top so it melts nicely.
10. pop the whole pan into the oven under the nice and hot grill.
11. when it’s nice and brown, it’s ready!
Some adaptations can be made with this recipe, e.g.:
- Substituting the ricotta with mashed potato (I preferred the ricotta)
- Using pasta sauce instead of tomato paste.
Me thinks this recipe is a keeper. So easy!