Frying pan vegetable and ricotta lasagne

  • 15 mins preparation
  • 50 mins cooking
  • Serves 6
  • Print


Frying pan vegetable and ricotta lasagne
  • 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


Frying pan vegetable and ricotta lasagne
  • 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.

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