Skillet Lasagne
Recipe & Photos By: @maedtostyle_creative for San Elk
All the delicious flavours of traditional lasagne, without the fuss of layering! Rich beef mince, mushrooms and tender pasta are cooked together with our San Elk Beef Stock, then topped with creamy ricotta, melted mozzarella and fresh herbs. Made in one skillet, this family favourite delivers all the goodness of a homemade lasagne with less washing up. Perfect for those busy spring evenings when you want something delicious without spending hours in the kitchen.
INGREDIENTS
1 tbs olive oil
400g beef mince
1 medium brown onion, peeled and finely chopped
2 garlic cloves, minced
200g Swiss Brown Mushrooms, diced
2 tsp San Elk Beef Stock
2 tsp dried Italian herbs
3 cups passata
60g baby spinach
4 fresh lasagna sheets, cut into thick strips
½ cup ricotta cheese
1 cup mozzarella
Salt and pepper to taste
2 tbs parsley, finely chopped
Fresh basil leaves, garnish
DIRECTIONS
1. Pre heat oven to 200 C
2. Heat oil in an oven safe skillet (recipe used for 26cm diameter/6cm deep skillet) over medium-high.
Brown ground beef, breaking the mince up with a wooden spoon. Add onions, mushrooms and garlic.
Continue to cook until onions become transparent.
3. Add in San Elk Beef Stock and dried Italian herbs until well combined. Stir in passata and baby spinach and cook until leaves are slightly wilted.
Turn off heat and reserve 1 cup of mince filling into a jug until ready to use.
4. Add cut up lasagne strips and gently coat with filling until all of the pasta is covered and spread into an even layer.
Evenly spread the ricotta over the top, season with salt and pepper and pour over the reserved mince filling making sure to cover any exposed pasta.
Sprinkle mozzarella and parsley over the top and bake in the oven for 20-25 minutes until the cheese has melted and brown.
Sprinkle with extra fresh parsley and basil to garnish.
Serves 4
Prep time 15 minutes
Cook time 35 minutes
We love seeing your creations!
Take a photo and then tag us @san_elk on Instagram!
Comments