(Almost) 15 Minute Lasagne

I’ve called this [almost] because while I got it done in 15 minutes, I was working really hard and the average cook would struggle. Most people should be able to get it done in 20 minutes though.

In the excitement of making the lasagne, I forgot about my ingredient count and ended up with 6. Woops. You could keep to 5 ingredients by skipping the butter and replacing it with a good drizzle of extra virgin olive oil.

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(Almost) 15 Minute Lasagne

Total Time 15 minutes minutes

Servings 4 people

Ingredients

• 500 g ground (minced) beef
• 4-6 tablespoons tomato paste
• 4 tablespoons butter
• 500 g full fat ricotta
• 3 handfuls grated parmesan cheese
• 3 large fresh lasagne sheets cut into 1/3s

Metric - US Customary

Instructions

• Preheat your over head grill on it’s highest setting and place a large fry pan (skillet) on a very high heat.
• Add a little olive oil and the beef to the pan. Cook stirring every minute or so until the meat is no longer pink.
• Meanwhile, combine ricotta and parmesan in a bowl.
• Add the tomato paste and butter to the beef and stir well. Cook for another few minutes until the butter is melted and everything is hot.
• Reduce the heat under the pan to medium. Remove 3/4 meat from the pan and smooth the remaining meat over the base.
• Cover with 3 of the lasagne sheet 1/3s. Then add more meat (1/4). Layer with more lasagne. Then layer with more meat (1/4) and grate over the parmesan. Layer with the remaining 3 lasagne sheet 1/3s then cover with the remaining meat (1/4).
• Scoop ricotta mixture over the top to cover then grate more parmesan over.
• Place under the hot grill for about 5 minutes or until the top is golden brown and everything is hot. If you have time let is stand for a few minutes before serving.

Variations

vegetarian – see this veggie lasagna recipe.

dairy-free – replace the ricotta and parmesan with grilled eggplant and roast mashed sweet potato. And use your best extra virgin olive oil instead of the butter. Be generous with the oil!

gluten-free – use GF lasagna sheets or replace with finely sliced zucchini, grilled eggplant or grilled red peppers.

carb lovers / more substantial – serve with garlic bread.

paleo (grain, legume & dairy-free) – sliced cooked sweet potato instead of pasta. And extra meat instead of the cheese. Or simply serve tomatoey beef on a bed of baby spinach or cooked greens.

Waste Avoidance Strategy

beef – freeze it

tomato paste – pantry unopened jar / tube. or freeze it.

butter – keeps in the fridge for months.

ricotta – in a tub will keep unopened for weeks. Unpackaged will need to be frozen.

Parmesan – keeps wrapped in baking paper and sealed in an airtight container or plastic bag in the fridge for months. Can be frozen.

fresh lasagne sheets – freeze.