Feel like comfort food tonight, but don’t have hours to slow cook? No problem! This pan lasagne is ready in 40 minutes!
Ingredients
- 1 tablespoon olive oil
- 1 medium brown onion, finely chopped
- 2 garlic cloves, crushed
- 400g can diced tomatoes with oregano and basil
- 250g baby spinach
- 250g fresh ricotta, crumbled
- 100g Hans sliced leg ham, thickly sliced
- 4 sheets fresh lasagne, cut into thirds
- 50g mozzarella, thinly sliced
- 50g tasty cheese, thinly sliced
- Mixed salad leaves, to serve
Equipment
- You'll need a frying pan with an ovenproof handle
Method
- Step 1Heat half the oil in an 18cm (base), heavy-based, ovenproof non-stick frying pan over medium-high heat. Add onion and garlic. Cook, stirring, for 3 minutes or until onion has softened. Add tomato. Season with salt and pepper. Bring to the boil. Reduce heat to low. Simmer for 5 minutes or until thickened. Transfer to a bowl. Wipe pan clean.
- Step 2Meanwhile, place spinach in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until wilted. Drain. Squeeze out any excess liquid. Roughly chop. Transfer to a bowl. Add ricotta. Season with salt and pepper. Stir to combine.
- Step 3Drizzle remaining oil over base of pan. Arrange 3 pieces of lasagne over base of pan. Top with one-third ricotta mixture, one-third ham and one-quarter tomato mixture. Repeat layers twice. Top with remaining 3 pieces of lasagne. Spoon over remaining tomato mixture. Top with cheeses. Preheat grill on high.
- Step 4Return pan to medium-low heat. Cook, covered, for 8 to 10 minutes or until lasagne sheets are tender. Grill, uncovered, for 4 minutes or until cheese is melted and golden. Serve with mixed salad leaves.
- Low carb
- Low kilojoule
- Lower gi
Nutrition
1763 kj
Energy
21.4g
Fat Total
10.2g
Saturated Fat
6.2g
Fibre
26.6g
Protein
64mg
Cholesterol
1056mg
Sodium
29.5g
Carbs (total)
All nutrition values are per serve
Notes
Variation: Try using 1 1/2 cups shredded, cooked chicken meat instead of sliced ham.
Related Video
- Author: Kirrily La Rosa
- Image credit: Craig Wall
- Publication: Super Food Ideas
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