Pork and beef sausages get reinvented as tasty bite-sized meatballs in this hearty frying pan lasagne.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 large brown onion, halved, thinly sliced
- 2 garlic cloves, crushed
- 1/4 teaspoon dried chilli flakes
- 420g packet Italian-style beef and pork sausages
- 500g jar tomato pasta sauce
- 250g dried instant lasagne sheets, broken into 5cm pieces
- 100g baby spinach
- 1/2 cup fresh basil leaves, torn
- 1 cup grated pizza cheese
- 250g tub cherry bocconcini
- Small fresh basil leaves, to serve
Method
- Step 1Heat oil in a 6cm-deep, 23cm (base) x 27cm (top) flameproof, ovenproof frying pan. Cook onion, garlic and chilli for 5 minutes or until softened.
- Step 2Remove sausage meat from casings. Add to pan. Cook, breaking up with a wooden spoon to form rough meatball shapes about 2cm in size. Cook for 5 minutes or until browned.
- Step 3Add pasta sauce and 1 2/3 cups water to pan. Stir to combine. Sprinkle lasagne sheets over mixture. Stir to combine. Bring to the boil. Reduce heat to low. Cover. Simmer, stirring occasionally, for 12 minutes or until lasagne is tender. Stir in spinach and basil. Season with pepper.
- Step 4Preheat grill on high. Top lasagne with pizza cheese, then bocconcini. Grill for 5 minutes or until cheese is golden and melted. Stand for 10 minutes. Serve sprinkled with basil leaves.
- Low carb
- Lower gi
Nutrition
2118 kj
Energy
25.7g
Fat Total
12g
Saturated Fat
4.9g
Fibre
28.1g
Protein
54mg
Cholesterol
922mg
Sodium
37.9g
Carbs (total)
All nutrition values are per serve
- Author: Emma Braz, Kim Coverdale and Liz Macri
- Image credit: Craig Wall
- Publication: Super Food Ideas
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