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.
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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