This Italian favourite just got easier, quicker and tastier! Enjoy 30-minute Frying Pan Lasagne for dinner, then save the rest for lunch the next day or the day after.
Serves 4
Ingredients
- 2 teaspoons olive oil
- 1 finely chopped red onion
- 2 crushed garlic cloves
- 1 finely chopped red capsicum
- 2 teaspoons dried oregano
- 400g (one can) crushed tomatoes
- 3 fresh lasagne sheets, cut into thirds
- 125g light cream cheese
- 100g lean shaved leg ham
- 3/4 cup grated tasty cheese
- Chopped fresh flat-leaf parsley to serve
Method
Pour half the oil into your deep, heavy based large frying pan with a lid, and heat over a medium-high flame. Add onion, garlic and capsicum and cook until vegetables are tender. Add the oregano and tomato, and season with a little salt. Cook until heated through, then transfer the contents of the pan into a bowl. Give the pan a quick wipe clean, but don’t be too fastidious.
Spread cream cheese over one side of each lasagne sheet. Pour the rest of the oil into your frying pan, then place two of the lasagne sheets (cream cheese side up) into the pan. At this point your pan should not be on the heat. Add one third of the ham and one quarter of the tomato mixture. Repeat layers until each stack has three pieces of lasagne sheet. Top with one layer of tomato mixture, and sprinkle with tasty cheese.
Preheat your grill on high, then while it’s heating up place your frying pan on the stove on medium-low. Cover the pan with the lid and cook for eight to ten minutes, or until the lasagne sheets are tender. Remove the lid and grill your lasagne for five minutes, or until the cheese is melted and golden. Sprinkle with pepper and parsley and serve.
Spread 1 side of each piece of lasagne with cream cheese. Drizzle remaining oil over base of pan. Arrange 2 pieces of lasagne, cream cheese side-up, over base of pan. Top with one-third of the ham, then one-quarter tomato mixture. Repeat layers, finishing with 3 pieces of lasagne, then 1 layer of tomato mixture. Sprinkle with tasty cheese. Preheat grill on high.
Return pan to medium-low heat. Cook, covered, for 8 to 10 minutes or until lasagne sheets are tender. Remove lid. Grill for 5 to 6 minutes or until cheese is melted and golden. Season with pepper. Sprinkle with parsley. Serve.
Serving suggestion: Add olives for a Mediterranean flavour.
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Spinach and Mushroom Lasagne
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