One-pan lasagna with ricotta
After Christmas, you still don’t feel like spending hours in the kitchen, but you’re already really hungry?
We have a suggestion: one-pan lasagne with ricotta - everything is ready super fast in our Adamant® Comfort Frying Pan by @tinastausendschoen.
The Adamant® Comfort Frying Pan is ideal for preparing this dish and is suitable for all stovetops. Thanks to the excellent heat conductivity of the frying pan, you can use it for both gentle and crispy frying. That makes the Adamant® Comfort Frying Pan a true all-rounder on the stovetop.
Have fun trying it out!
35 min
Total Time
25 min
Cooking Time
10 min
Preperation Time
Ingredients
| 1 EL | Olivenöl |
| 400 g | Rinderhack |
| 200 g | Suppengemüse, gewürfelt (Karotten, Sellerie, Lauch) |
| 1 | kleine Zwiebel |
| 1 | Dose Tomaten (440g) |
| 250 ml | Rinderfond |
| 4-6 | Lasagneblätter (am besten eignen sich frische, es funktioniert aber auch mit getrockneten) |
| Salz | |
| Pfeffer | |
| 1 TL | Oregano + Kräuter der Provence |
| 3 EL | Ricotta |
| 50 g | Parmesan, gerieben |
| Basilikum |
Instructions
Step 1 of 5:
Peel and finely dice the onion. Heat the oil in a Frying Pan and brown the minced meat in it over high heat until crumbly, then remove.
Step 2 of 5:
Sweat the onion and the finely diced soup vegetables in the frying fat over medium heat, then add the minced meat back in.
Step 3 of 5:
Add the tomatoes, spices, and beef stock, give everything a quick stir, and let it simmer over low heat for about 20 minutes.
Step 4 of 5:
Halve the lasagne sheets lengthwise and place them in the tomato sauce. Let simmer again for about 5 minutes.
Step 5 of 5:
Mix the ricotta with 1 tsp Parmesan and spoon dollops onto the sauce. Cover with a Lid and leave to stand briefly. Scatter the remaining Parmesan on top and serve immediately.
