Gooey cheesy fry pan lasagne

Recipes / Meat

Cheesy bechamel and rich bolognaise make this shortcut lasagne a new weeknight fave.

Recipe «Gooey cheesy fry pan lasagne» presented in category Recipes / Meat, to prepare this dish you will need no more 55 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbs olive oil, 300g pork and veal mince, 50g Primo Gourmet Selection Pancetta, finely chopped, 1 small onion, finely chopped, 1 small carrot, peeled, finely chopped , 1 celery stick, finely chopped, 2 garlic cloves, crushed, 500ml Massel chicken style liquid stock , 2 tbs tomato paste, 1 dried bay leaf, 500g btl Barilla Napoletana pasta sauce, 280g dried curly lasagne sheets, cut in half crossways, 30g coarsely grated mozzarella, Baby herbs, to serve, 25g butter, 1 tbs plain flour.

Ingredients:

  • 1 tbs olive oil 
  • 300g pork and veal mince 
  • 50g Primo Gourmet Selection Pancetta, finely chopped 
  • 1 small onion, finely chopped 
  • 1 small carrot, peeled, finely chopped 
  • 1 celery stick, finely chopped 
  • 2 garlic cloves, crushed 
  • 500ml Massel chicken style liquid stock 
  • 2 tbs tomato paste 
  • 1 dried bay leaf 
  • 500g btl Barilla Napoletana pasta sauce 
  • 280g dried curly lasagne sheets, cut in half crossways 
  • 30g coarsely grated mozzarella 
  • Baby herbs, to serve 
  • 25g butter 
  • 1 tbs plain flour 
  • 250ml milk 
  • 2 tbs shredded parmesan 
  • 2 tbs coarsely grated mozzarella 

Instructions

  1. Heat the oil in a large saucepan over medium-high heat. Add the mince and cook, stirring, for 3-4 minutes or until browned. Transfer to a bowl. Add the pancetta, onion, carrot, celery and garlic to pan and cook, stirring, for 3 minutes or until softened. Return mince to pan with stock, tomato paste, bay leaf and half the pasta sauce. Bring to the boil. Cover and simmer for 20 minutes. Season.
  2. Meanwhile, fill a large bowl with cold water and ice cubes. Cook the pasta sheets, in 3-4 batches, in a large saucepan of boiling water for 4 minutes or until just starting to soften. Use a large slotted spoon to transfer to the bowl of water. This stops the cooking process.
  3. Spoon half the remaining pasta sauce over the base of a 6.5cm-deep 19cm (base measurement) ovenproof frying pan. Top with a quarter of the pasta. Top with a third of the mince mixture. Repeat the layers with the pasta and remaining mince mixture, finishing with a loose layer of pasta on top. Top with the remaining tomato pasta sauce.
  4. Bring the lasagne to a gentle simmer over medium heat. Reduce heat to medium-low and carefully cover the frying pan with a layer of foil to seal. Cook for 20 minutes. Remove from the heat and discard the foil.
  5. Meanwhile, for the bechamel, melt butter in a small saucepan over medium heat until foaming. Add the flour and cook, stirring, for 1 minute or until mixture bubbles. Remove from heat. Gradually stir in milk until smooth. Stir over medium heat for 3 minutes or until thickened. Stir in the combined cheese. Season. Cover the surface of the bechamel with plastic wrap to prevent a skin forming.
  6. Preheat grill on high. Top lasagne with the bechamel and sprinkle with mozzarella. Grill, rotating the pan occasionally, for 7 minutes or until golden. Top with herbs.