Ricotta lasagna in a pan

165

• 2

• Time for preparing

  Contents

  • • 0.0.1 45 min
    • 0.0.2 Simple dish
    • 0.0.3 148.95kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  45 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  148.95kcal

• Rating

• Recipe

This recipe is easier to cook at home than classic lasagna. For it, you can use the broken pieces of the finished dough for lasagna. It turns out no less tasty!

Let’s get started!

Ingredients

0/12 ingredients

• Lasagna Sheets – 10 pcs.
• Stuffing – 500 g
• Canned Tomatoes – 900 g
• Olive oil – 1 tbsp.
• Onions – 1 pc.
• Salt
• Garlic – 3 cloves
• Tomato Sauce – 240 g
• Pepper
• Parmesan Cheese – 100 g
• Ricotta Cheese – 100 g
• Basil – 1 bunch

45 мин45 мин 148,95

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Steps

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1. Cut tomatoes into small cubes. Add water to get together with tomato juice it turned out 1 liter.
2. Finely chop the onion and garlic. Fry in warmed olive oil. Add garlic, salt, pepper. Stir and fry 2 more minutes.
3. Put minced meat in a pan with onion, fry for 5 minutes.
4. Break the lasagna sheets into pieces of 5 cm. Put in a frying pan over the minced meat. Do not mix!
5. Put tomatoes on top and pour tomato juice.
6. Cover the pan. Boil. Simmer on low heat for 20 minutes – until the dough is ready.
7. Remove the pan from the heat. Add salt and pepper to taste. From above put parmesan grated on a fine grater. Put ricotta on top lasagna.
8. Cover the pan again and leave to stand 5 minutes.
9. Before serving, the dish can be decorated with leaves the basilica.