Can I make the lasagna ahead of time?

The lasagna keeps well for up to 5 days in the fridge, but, the pasta will continue to absorb liquid as it sits in the sauce, so the texture won't be quite the same as when it's freshly cooked. For that reason, if you want to get ahead, make the separate elements (the bolognese sauce and the ricotta topping), then simply jump down to step 4 in the recipe. Layer in the lasagna sheets, cook for 10 minutes then pop under the broiler for the topping to get all golden and bubbling. The bolognese sauce can be made 5 days ahead of time, and the ricotta/parmesan mix will also be fine in the fridge for 5 days.

Could I use a cheesy bechamel sauce instead of ricotta?

Yes, you can. The reason I skip it in this recipe is that it adds another pot and another cooking step, but you can 100% make this lasagna with a bechamel sauce. If you do, make your bechamel (my go-to recipe is 2 tablespoons butter, 2 tablespoons flour, 1 cup of milk, 1 cup of cheddar cheese, a little salt, pepper and paprika), then pour it on top of the lasagna after the pasta has cooked in the sauce. Scatter the mozzarella on top and transfer under the broiler.

Can I substitute ground beef with a plant-based alternative?

I haven't personally tried this, but I'm sure this would be perfectly fine.

Can I freeze the lasagna?

This is a perfect recipe for freezing. I find it's easier if you freeze it in portions (it'll defrost quicker). Defrost overnight in the fridge (or on the countertop for a few hours), then you can either cover it with aluminium foil and reheat in the oven at 360F/180C for 15 minutes, or reheat it in the microwave.

SUPER Easy One Pot Skillet Lasagna

Name: SUPER Easy One Pot Skillet Lasagna
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: mediterranean
Ingredients: 1 tablespoon olive oil; 1 onion, finely diced; 1 carrot, finely diced or grated; 1 celery stalk, finely diced; 6 garlic cloves, crushed; 1lb/500g ground beef mince; 14oz/400g tomato puree (tomato passata); 1/4 cup tomato paste; 2 teaspoons fish sauce; 1/4 cup red wine; 2 sprigs fresh rosemary, finely chopped (or 2 teaspoons dried rosemary); 7oz/200g dried lasagna sheets; 1 cup ricotta; 1/2 cup grated mozzarella; 1/4 cup grated parmesan; 2 tablespoons basil pesto; Handful of fresh basil leaves

Description

All the flavour of lasagna, in a fraction of the time AND all in one pot? This super easy skillet lasagna will be your new weeknight go-to. Just get a bolognese sauce cooking, nestle in lasagna sheets, top it with a quick, cheesy ricotta topping and wait for the magic to happen.

Ingredients

Units Scale

For the lasagna -

1 tablespoon olive oil
1 onion, finely diced
1 carrot, finely diced or grated
1 celery stalk, finely diced
6 garlic cloves, crushed
1lb/500g ground beef mince
14oz/400g tomato puree (tomato passata)
1/4 cup tomato paste
2 teaspoons fish sauce
1/4 cup red wine
2 sprigs fresh rosemary, finely chopped (or 2 teaspoons dried rosemary)
7oz/200g dried lasagna sheets
1 cup ricotta
1/2 cup grated mozzarella
1/4 cup grated parmesan

Optional, to garnish -

2 tablespoons basil pesto
Handful of fresh basil leaves

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Instructions

Soften your veggies. Add 1 tablespoon of olive oil to your pan or skillet, and set it over medium heat. Add the finely chopped carrot, celery, onion, crushed garlic cloves and 1 teaspoon of salt. Cook, stirring, for about 5 minutes, until the vegetables start to soften and change colour (the onion will look a little transparent and the carrot will look more muted in colour).
Brown the ground beef. Add your ground beef, then break it up with a wooden spoon or a spatula. Cook your beef, stirring occasionally, for about 5 minutes, until it’s brown all over.
Add the sauce ingredients. Pour in your tomato passata (puree), 1/4 cup tomato paste, 2 teaspoons of fish sauce if you’re using it, 1/4 cup of red win and your chopped rosemary. Stir, then reduce the heat to low and let the sauce simmer for 10 minutes, until it’s reduced slightly and starting to thicken up (it should still be quite saucy).
Add your lasagna sheets. After 10 minutes, snap your lasagna sheets in half and carefully nestle them amongst the bolognese sauce. Try to arrange them all around the pan, pushing some a little further down into the sauce so they’re well dispersed. Spoon a little of the sauce over the sheets so that they’re at least just submerged in the sauce (this will help them cook), then pop the lid on your pan (or use a wooden board/large dinner plate) and cook over low heat for another 10 minutes.
Mix your ricotta sauce. While the lasagna sheets are cooking, heat your broiler (grill) to 250C/480F. Then mix 1 cup of ricotta with 1/2 cup of parmesan in a small bowl. After 10 minutes, remove the lid from your pan. The lasagna sheets should be ‘al dente’ at this stage (cooked, still with a little bite to them). Spoon the ricotta and parmesan mix all over the top of your pan, smoothing it out so that it reaches around the edges. Scatter over the mozzarella, then transfer to the oven, to broil (grill) for 5 minutes, or until the sauce is golden, charred and bubbling.
Garnish and serve. Carefully remove the pan from the oven, then dollop over the basil pesto if you’re using it and scatter with the basil leaves. Divide between plates, and dig in.

Notes

STORAGE INSTRUCTIONS: The lasagna will keep well for at least 5 days, stored in a covered container in the fridge. You can either reheat it in the microwave, at 1-minute intervals or pop it in the oven, covered with aluminium foil, at 180C/360F for 15 minutes to warm through.

INGREDIENT NOTES: I LOVE the savoury, umami hit the fish sauce brings, but you can leave it out if you don’t like it or don’t have it to hand. If you can’t find tomato passata (puree), use two 400g/14oz tins of crushed or plum tomatoes. You will have to cook the sauce a little longer if you do this, so the tomatoes can properly break down. Skip the red wine for an alcohol-free version. I like to use a mini food chopper to chop the onion, carrot, celery and garlic to save time.

NO BROILER (GRILL): You don’t need to place the lasagna under your broiler – it just makes it look a little better because you’ll get all those lovely charred spots on top of the sauce. If you don’t want to use your oven, just pop the lid back on your pan after you’ve added the cheese, and set it over low heat for 5 minutes, until the cheese has melted.

Prep Time: 10
Cook Time: 35
Category: pasta
Method: stove top
Cuisine: mediterranean

Nutrition

Serving Size: 200g