Pork and beef sausages get reinvented as tasty bite-sized meatballs in this hearty frying pan lasagne.
Cooking Time
Preparation Time :30 Min
Cook Time : 30 Min
Total Time : 1 Hr 0 Min
Ingredients
Serves :
1 tablespoon extra virgin olive oil
1 large brown onion, halved, thinly sliced
2 garlic cloves, crushed
1/4 teaspoon dried chilli flakes
420g packet Italian-style beef and pork sausages
500g jar tomato pasta sauce
250g dried instant lasagne sheets, broken into 5cm pieces
100g baby spinach
1/2 cup fresh basil leaves, torn
1 cup grated pizza cheese
250g tub cherry bocconcini
Small fresh basil leaves, to serve
Directions
Heat oil in a 6cm-deep, 23cm (base) x 27cm (top) flameproof, ovenproof frying pan. Cook onion, garlic and chilli for 5 minutes or until softened.
Remove sausage meat from casings. Add to pan. Cook, breaking up with a wooden spoon to form rough meatball shapes about 2cm in size. Cook for 5 minutes or until browned.
Add pasta sauce and 1 2/3 cups water to pan. Stir to combine. Sprinkle lasagne sheets over mixture. Stir to combine. Bring to the boil. Reduce heat to low. Cover. Simmer, stirring occasionally, for 12 minutes or until lasagne is tender. Stir in spinach and basil. Season with pepper.
Preheat grill on high. Top lasagne with pizza cheese, then bocconcini. Grill for 5 minutes or until cheese is golden and melted. Stand for 10 minutes. Serve sprinkled with basil leaves.
