Ultimate Skillet Lasagna
The Ultimate Skillet Lasagne
Recipe by Abbigail Damon
600g Beef & Lamb frikkadels, broken up
50g diced pancetta
1 red onion, chopped
4 cloves roasted garlic, mashed to form a paste
2 sprigs thyme, chopped
2 sprigs rosemary, chopped
600g Sundried tomato and pecorino pasta sauce
1 cup water
250g Lasagna sheets, broken into quarters
1 cup Ricotta
½ cup parmesan cheese, grated
1 cup mozzarella, grated
Salt & pepper
In a large oven proof pan or pot brown the beef & lamb frikkadel mince along with the pancetta. Once browned remove from the pan and add the chopped onion, fry until soft and translucent. Add the garlic, rosemary and thyme. Season with salt and pepper. Fry until fragrant before adding the browned mince and pancetta.
Add the pasta sauce, water and the pasta. Stir to combine and gently push pasta down into the sauce until they are covered in the liquid. Cover and allow to simmer for 15-20 minutes or until the pasta is al dente, stirring occasionally.
Once the pasta is cooked, remove the lid stir through the ricotta and parmesan cheese. Sprinkle with the mozzarella and cover again for 3-4 minutes until the cheese has melted. Alternatively place under the grill of the oven until melted and golden brown. Garnish with basil and serve immediately with a fresh green salad and toasted ciabata!