This lasagne will cook in less than half the time of the oven version. I use fusilli pasta in the lasagne; however, you could use farfalle or even lasagne noodles broken up into 1cm pieces.
Preparation time: 10 minutes
Cooking time: 20-25 minutes
The following quantities will serve six.
Handy Hint 1: You will need a griller on your stove to melt and brown the cheeses on top of the lasagne.
Handy Hint 2: You could use reduced fat cheeses and lean beef mince to reduce the kilojoules in the stovetop lasagne.
- 1 tbsp olive oil
- 500g beef mince
- 1 onion, chopped
- 1-2 cloves garlic, crushed
- 400g tin chopped tomatoes
- 250g dried farfalle pasta
- 1 cup beef stock
- 1/4 tsp dried oregano
- A good pinch of dried chilli flakes
- Freshly ground salt and pepper to taste
- 200g mozzarella cheese, grated
- 1/2 cup parmesan cheese, freshly grated
- 180g ricotta cheese
Heat the olive oil in a large frypan over a medium heat. Add the beef mince to the pan and cook for about five minutes to brown the meat. Break the mince up with either a fork or spoon as you cook to ensure that there are no lumps. Stir in the onion and garlic and continue to cook for a further couple of minutes.
Add the tomatoes, pasta, stock, oregano, chilli flakes, salt and pepper to the pan, stir well and bring the mixture to the boil. Reduce the heat under the pan to medium low, cover the frypan and continue to simmer until the pasta is soft. This should take about 10 minutes or so. Remove the pan from the heat.
Preheat your grill to medium high.
Stir half of the mozzarella cheese as well as the parmesan cheese through the pasta mixture. Now dollop spoonfuls of the ricotta over the top of the pasta and then sprinkle with the remaining mozzarella. Pop the frypan under the grill for a few minutes to melt and brown the cheese. The stovetop lasagne is now ready to serve.
You could serve the lasagne with a fresh and crunchy green salad.
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