Dinner — Italian Gladiator Beef Lasagne Skillet

Let's Cook

1. Step 1.

   Heat the olive oil in a large ovenproof skillet over medium-high heat. Add the extra-lean beef mince, chopped onion, and minced garlic, and cook, breaking up the meat with a spoon, until the beef is browned and the onion is softened, about 5–7 minutes.

2. Step 2.

   Pour in the tomato passata and stir in the basil and oregano. Bring the sauce to a simmer, then reduce the heat to low and let it bubble gently while you cook the pasta, stirring occasionally.

3. Step 3.

   While the sauce simmers, bring a large pot of salted water to a boil. Break the dry lasagne sheets into bite-sized pieces and cook them in the boiling water until just tender, about 8–10 minutes or according to package directions. Drain the pasta well.

4. Step 4.

   Preheat the oven to 200°C (400°F). In the ovenproof skillet, spread a thin layer of the beef sauce, then add a layer of cooked pasta. Dollop some cottage cheese and scatter a handful of spinach over the pasta, then spoon more beef sauce on top. Repeat the layers, finishing with a layer of pasta and the remaining beef sauce.

5. Step 5.

   Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the lasagne. Bake in the preheated oven until the cheese is melted, bubbling, and golden brown, about 20–25 minutes. Let the skillet rest for 5 minutes before serving.