Name: Frying pan vegetable and ricotta lasagne
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 6
Ingredients: 1 tablespoon olive oil; 1 large brown onion (200g), chopped finely; 2 clove garlic, crushed; 1 x 250g (8-ounce) packet instant lasagne sheets (you need 11 sheets); 150 gram (4½ ounces) baby spinach leaves; 500 gram (1 pound) antipasto vegetable mix; 700 gram (1½-pounds) bottled tomato pasta sauce (passata); 1 cup (250ml) water 1½ cups (360g) firm ricotta, crumbled; 1 1/2 cups (150g) coarsely grated pizza cheese

The whole family will be fighting over washing up duty for this one. An easy one-pan meal that is just as easy to clean up after as it is to make, and eat. Packed with antipasto vegies and oozing with ricotta and pizza cheese it’s absolutely bursting with flavour as well. Your new family favourite is sorted.

Looking for more vegetarian lasagnes or more one pan meals?

Ingredients

1 tablespoon olive oil

1 large brown onion (200g), chopped finely

2 clove garlic, crushed

1 x 250g (8-ounce) packet instant lasagne sheets (you need 11 sheets)

150 gram (4½ ounces) baby spinach leaves

500 gram (1 pound) antipasto vegetable mix

700 gram (1½-pounds) bottled tomato pasta sauce (passata)

1 cup (250ml) water 1½ cups (360g) firm ricotta, crumbled

1 1/2 cups (150g) coarsely grated pizza cheese

Method

1.Heat oil in a large deep frying pan; cook onion and garlic, stirring, until onion softens.

2.Meanwhile, break lasagne sheets lengthways into strips; put long strips aside, save any small broken pieces. Sprinkle small broken pasta pieces, spinach and antipasto into pan with onion; mix gently to combine.

3.Pour combined pasta sauce and the water into pan; insert long pasta strips into the mixture. Sprinkle with both cheeses. Bring the pan to the boil over high heat; reduce heat to low, cover, simmer, for 20 minutes.

4.Preheat grill (broiler).

5.Grill lasagne for 5 minutes or until cheese browns. Cover, stand for 5 minutes before serving.

Use a large round deep frying pan, instead of a square one, with a base measurement of 28cm (11¼ inches) and a domed lid; cover the handle with aluminium foil to protect it from the heat of the grill. You could use a large flameproof baking dish (about 3-litres/12-cups) instead of the frying pan, if you prefer. Instead of breaking the pasta into long strips, simply break it all into bite-sized pieces; mix the pieces into the spinach and tomato sauce mixture, sprinkle over the cheese and cook the lasagne as directed.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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