Ingredients
- 8 oz (225 g) lasagna noodles, broken into pieces
- 450 g ground beef
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 2 cups tomato/passata sauce
- 1 tbsp tomato paste
- 1½ cups beef or chicken broth
- 1 tsp Italian seasoning
- ½ tsp paprika
- ½ tsp black pepper
- Salt, to taste
- 1½ cups shredded mozzarella cheese
- ½ cup ricotta cheese
- ¼ cup grated Parmesan
- 1–2 tbsp olive oil
- Fresh parsley or basil, for garnish
👨🍳 Instructions
- Brown the beef:
Heat olive oil in a large oven-safe skillet over medium-high heat. Add the onion and cook for 2–3 minutes. Add ground beef and cook until browned. - Add the garlic and seasoning:
Stir in garlic, Italian seasoning, paprika, black pepper, and a little salt. Cook for about 1 minute. - Make the sauce:
Add tomato paste and tomato sauce. Pour in the broth and stir everything together. - Add the lasagna noodles:
Break the noodles into smaller pieces and add them directly to the skillet. Stir gently so the noodles are mostly covered by the sauce. - Simmer:
Cover and cook over medium-low heat for 15–20 minutes, stirring occasionally, until the noodles are tender and the sauce has thickened. - Add the cheese:
Spoon ricotta over the top, then generously cover with mozzarella and Parmesan. - Melt and brown:
Cover for 2–3 minutes until the cheese melts. For a golden bubbly top, place the skillet under the broiler for 1–2 minutes, watching carefully. - Garnish & serve:
Sprinkle with fresh parsley or basil. Let it rest for a few minutes, then serve straight from the skillet. 🧀🔥
🔥 Tip: Keep a little extra sauce or broth nearby. If the noodles absorb too much liquid while cooking, add a splash to keep the lasagna rich and saucy.