Skillet Beef & Mushroom Lasagna
PREP 15 MIN•COOK 30 MIN
GF
NF
Number of servings
2
1 onion finely chopped
1 garlic clove minced
200g ground beef
salt & pepper, to taste
200g mushrooms diced
1 can of diced tomatoes (14 oz can)
1 tbs tomato paste
1 cup (250ml) water
2 sprigs of fresh basil leaves picked & torn, plus extra to serve
100g fresh lasagna sheets (or gluten free)
1⁄3 cup (40g) mozzarella grated
Heat an 8 inch non-stick skillet (with a lid) over medium-high heat. Cook onion, stirring, for 5 minutes until soft.
Add garlic and cook for another minute. Add beef, season with salt and pepper and cook, breaking up with a spoon, for 5 minutes until browned.
Add mushrooms and cook for 2 minutes until softened.
Stir through diced tomatoes, tomato paste, water and basil. Bring to a simmer and cook for 5 minutes. Transfer to a bowl.
Spread sufficient sauce to cover the base of the skillet. Layer over half the lasagna sheets to cover the base. Add half of the sauce, remaining pasta and finish with remaining sauce.
Cover skillet with lid and return to low-medium heat. Bring to a gentle simmer and cook for 15 minutes or until pasta is cooked is cooked and sauce has thickened.
Sprinkle over mozzarella, cover and cook for a further 2 minutes to melt the cheese or place under a pre-heated broiler to brown.
Divide lasagna between plates and top with extra basil to serve.
Energy (kJ)
1859 kJ / 444 cals
Protein
37.7 g
Fat
15 g
Sat. Fat
7 g
Carbs
35.3 g
Sugar
9.8 g
Fiber
7.4 g
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