One‑skillet delight: A quick take on Italian lasagna
Italian lasagna is a pasta casserole that ensures no one leaves the table hungry. Aromatic and filled with a meaty stuffing and tomato sauce, it will delight all fans of Italian flavours.
In this recipe, you don’t need to turn on the oven or search through kitchen cabinets for an ovenproof dish—the entire meal is prepared in one skillet. The pasta will be soft, the sauce will be flavourful, and you won’t make any unnecessary mess. It's the perfect recipe for a delicious family dinner.
Lasagna from the skillet - a recipe for a delicious dinner
Simple lasagna without béchamel will quickly win over all household members. This recipe is easier than traditional lasagna, and additionally, you don’t need to pre-cook the sheets—they will soften directly in the pan. Ground meat, aromatic sauce, a touch of mascarpone—it leaves nothing to chance.
In addition to minced meat, the sauce also contains Italian salsiccia sausage. If you can’t find it in the store, you can confidently replace it with a good quality raw white sausage. The recipe also includes wine—don’t worry about the alcohol, as most will evaporate during cooking, leaving only the characteristic taste of red wine. You can, however, skip this addition if preferred.
Ingredients:
- 2 carrots,
- 3 stalks of celery,
- 1 onion,
- 6 tablespoons of olive oil,
- 200 g of Italian sausage,
- 400 g of ground beef,
- 800 g of tomato passata,
- 1 tablespoon of salt,
- 1 teaspoon of pepper,
- 120 mL of red wine,
- 1 handful of fresh basil,
- 30 g of grated parmesan,
- 8 sheets of lasagna noodles,
- 140 g of mascarpone,
- 200 g of shredded mozzarella.
Instructions:
Step 1. Dice the carrots, celery, and onion into small pieces. Place them in a skillet and sauté until the vegetables are translucent. Then, add the sausage, remove it from its casing, and crumble it apart. Brown the entire mixture.
Step 2. Add the ground beef and sauté for a few more minutes. Then pour in the tomato passata, season with salt and pepper, and cook covered on low heat for about 2 hours.
Step 3. Next, add the red wine, fresh basil leaves, and grated parmesan, and cook for an additional 40 minutes. After this time, add the broken-up lasagna noodles and simmer for another 30 minutes until the lasagna sheets are soft.
Step 4. Once the pasta is soft, spread the mascarpone over the surface. Sprinkle with mozzarella and wait a moment until it melts.
Step 5. Transfer the ready lasagna onto plates and serve warm. Enjoy your meal!
