Frying pan beef and spinach lasagne

This easy frying pan lasagne can be ready in under 30 minutes.

  • 30 mins cooking
  • Serves 6
  • Print


  • 1 tablespoon olive oil
  • 1 large brown onion (200g), chopped finely
  • 2 cloves garlic, crushed
  • 375 grams packet fresh lasagne sheets
  • 60 grams baby spinach leaves
  • 900 grams ready-made fresh bolognese pasta sauce with beef (see tips)
  • 1 cup (250ml) water
  • 1½ cups (360g) firm ricotta, crumbled
  • 1½ cups (150g) coarsely grated pizza cheese
  • ⅓ cup loosely packed fresh small basil leaves


  • 1
    Heat oil in a large deep frying pan over medium-high heat; cook onion and garlic, stirring, about 5 minutes or until onion softens.
  • 2
    Meanwhile, tear lasagne sheets lengthways into strips;
    put long strips aside, save any small broken pieces. Sprinkle small broken pasta pieces and spinach into pan with onion; mix gently to combine. Pour combined pasta sauce and the water into pan; mix gently to combine.
  • 3
    Insert long pasta strips, standing upright on long sides, into the mixture. Sprinkle with both cheeses. Bring the pan to the boil over high heat. Reduce heat to low; simmer, for
    2 minutes or until pasta is tender.
  • 4
    Preheat grill (broiler).
  • 5
    Grill lasagne for 5 minutes or until cheese browns. Cover, stand for 5 minutes before serving. Sprinkle with basil.


You need a frying pan with an ovenproof handle for this recipe, or cover the handle with a few layers of 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. We used a ready-made fresh bolognese pasta sauce containing beef and herbs; you'll find it in the refrigerated section in most supermarkets. Instead of breaking the pasta into long strips, simply break it all into bite-sized pieces; mix the pieces into the spinach and pasta sauce mixture, sprinkle over the cheese and cook the lasagne as directed.

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