Enjoy the full flavours of a classic lasagna for a fraction of the effort with this skillet version, which features a creamy spinach-and-ricotta filling and a meaty ragù.
- Prep time 50 minutes
- Total time 1 hour & 15 minutes
In deep 12-inch ovenproof skillet, heat oil over medium-high heat; cook onion, stirring, until softened, 2 to 3 minutes. Add beef, sausages and garlic; cook, stirring and breaking up with spoon, until beef and sausages are no longer pink, about 4 minutes.
Stir in tomato paste, 1/2 tsp of the salt and hot pepper flakes; cook, stirring occasionally, until slightly thickened, about 2 minutes. Stir in tomatoes. Reduce heat to medium; cook, stirring occasionally, until slightly thickened, 12 to 15 minutes. Scrape into large bowl; wipe pan clean.
Meanwhile, in bowl, stir together ricotta, spinach, egg, 3/4 cup of the Parmesan and remaining 1/2 tsp salt.
In same pan, spread 1 cup of the meat sauce to coat bottom. Arrange 2 lasagna noodles over top; top with 1 cup of the remaining meat sauce and half of the ricotta mixture. Repeat layers; top with remaining lasagna noodles and meat sauce. Bring sauce to boil over high heat. Reduce heat to medium; cover and simmer until noodles are tender, 15 to 18 minutes.
Arrange rack in oven 6 inches from broiler. Sprinkle lasagna with mozzarella and remaining 1 cup Parmesan. Transfer to oven; broil until top is golden and cheese is melted, about 2 minutes. Let stand for 15 minutes before serving.
Test Kitchen Tip: To chop canned tomatoes with ease, use a pair of kitchen shears to cut them into chunks while still in the can, allowing you to retain the juices.
Makes 8 to 10 servings.
Nutritional facts PER EACH OF 10 SERVINGS: about
- Fibre 2 g
- Sodium 782 mg
- Sugars 5 g
- Protein 24 g
- Calories 400
- Total fat 20 g
- Potassium 584 mg
- Cholesterol 74 mg
- Saturated fat 9 g
- Total carbohydrate 11 g
- Iron 22
- Folate 36
- Calcium 35
- Vitamin A 14
- Vitamin C 28