Skillet lasagna recipe
This simple skillet version subverts all of lasagna’s usual pain points –all the prep bowls, all the layering, all the long bake times – by plopping everything together.
If you aren’t committed to lasagna made with lasagna sheets, you could instead use a smaller type of pasta, such as penne or conchiglie.
This recipe gives instructions for a camp stove but you could make it on the hob.
Ingredients
- 1 tbsp olive oil
- 455 g mild Italian sausagemeat
- 4 cloves garlic, finely chopped
- 1 tsp dried oregano
- 1 x 730g/24oz jar of tomato sauce
- 2 bay leaves
- 1 tsp salt
- 340 g lasagna sheets, broken into 2.5cm-wide (1inch) pieces
- 355 ml water
- 250 g whole-milk ricotta
- 27 g grated Parmesan
- 225 g fresh mozzarella, torn into 2.5cm (1inch) chunks
- 1 handful fresh basil for serving (optional)
Details
- Cuisine: Italian-inspired
- Recipe Type: Pasta
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 35 mins
- Serves: 4
Step-by-step
- In a 30cm (12inch) cast-iron skillet or frying pan, heat the olive oil over medium-high heat on your camp stove until it is shimmering.
- Then stir in the sausagemeat and cook, breaking apart the sausage into small pieces until it browns, about 5 minutes.
- Stir in the garlic and oregano and cook for about 1 more minute. Add the tomato sauce and the bay leaves and cook for 2 minutes, stirring occasionally.
- Add the salt, lasagna pieces, and water and stir well (or, at least, as well as you can without spilling over the sides of the skillet).
- Bring to a boil, then turn the heat down to medium-low to keep the pan at a peppy simmer. Cover your pan and cook for 15 minutes, removing the cover and stirring the pasta around every so often to keep them from sticking too much and to make sure they are all getting coated with sauce – any pieces that stay too stuck together may not cook through.
- In the meantime, stir the Parmesan into the ricotta in a small bowl.
- After the pasta has cooked for 15 minutes, uncover, fish out the bay leaves, and dollop the ricotta mixture throughout the pasta.
- Sprinkle the mozzarella chunks over the top, cover, and cook for 5 more minutes. Remove from the heat and sprinkle with torn basil, if you have it. Allow to cool for 5 minutes before serving.
This recipe is from The Family Camp Cookbook by Emily Vikre, £18.99, Harvard Common Press.
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