One-pan lasagna

79

PREP TIME

30 min

TOTAL TIME

1 h 10 min

Serves

8

One-pan lasagna

Photo, Roberto Caruso.

Ingredients

  • 2 tsp olive oil
  • 1 large white onion , finely chopped
  • 3 Italian sausages , casings removed
  • 227 g sliced cremini mushrooms , (3 cups)
  • 3 cloves garlic , minced
  • 1/2 tsp hot pepper flakes
  • 796-mL can plum tomatoes , chopped
  • 1 egg , beaten
  • 454-g tub smooth ricotta
  • 1 1/2 cups grated parmesan , divided
  • 6 fresh lasagna noodles
  • 1 cup shredded part-skim mozzarella

Instructions

  • HEAT oil in a deep 10-in. oven-safe frying pan over medium-high. Add onion and cook until almost soft, 3 min. Add sausages and cook until browned, 3 to 4 min. Add mushrooms, garlic and pepper flakes and cook until mushrooms are soft, 5 min. Stir in tomatoes and reduce heat to medium. Gently boil until sauce thickens slightly, 12 to 15 min. Transfer to a large bowl.
  • STIR egg, ricotta and 1/2 cup of the parmesan in a medium bowl.
  • SPREAD 1 heaping cup of the meat mixture in bottom of same frying pan. Cover with 2 lasagna noodles, cutting to fit pan. Layer with 1 heaping cup of meat mixture and half of the ricotta mixture. Repeat layers, ending with meat mixture.
  • BRING to a boil, then reduce heat to medium-low. Cover and simmer until noodles are cooked through, 12 to 15 min. Remove from heat. Sprinkle with remaining 1 cup parmesan and mozzarella.
  • BROIL in centre of oven until cheese is melted and browned, 1 to 2 min.

Mastering the basics: lasagna

[bc_video video_id=”4142688294001″ account_id=”10190175001″ player_id=”r1zRQqV3″]

Nutrition (per serving)

  • Calories
  • 597,
  • Protein
  • 33 g,
  • Carbohydrates
  • 57 g,
  • Fat
  • 26 g,
  • Fibre
  • 4 g,
  • Sodium
  • 869 mg.
  • Excellent source of
  • vitamin B6
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