Serves: 3

Preptime : 30 minutes



For the filling:

1/4 Cup. Olive oil

1 medium onion, diced

2 cloves garlic, minced

1 cup. chopped carrot

3/4 cup sliced mushroom

350 grams minced beef

1 peeled tomato

11/3 cup water

2 tbsp. tomato paste

Fresh chilly, chopped

3 tsp. beef stock powder or 2 small Maggie cubes

2 tsp. Italian seasoning

1/2 tsp. ground black pepper

½ tsp. salt

6 to 7 oven ready lasagna sheets (depending on the size of your skillet)

1 cup. grated mozzarella cheese

2 tbsp. fresh basil, julienned (optional)


1_ In a large, skillet set over medium-high heat, add the olive oil. When the oil is hot, add the onion and garlic saute until translucent. Add carrot and mushrooms sauté 3 minutes.

2_Add the beef and cook until browned, breaking it up as it cooks.

3_Add crushed peeled tomato, water, beef stock, along with the tomato paste, chilly, Italian seasoning, salt and pepper. Bring to a simmer, then reduce heat to medium-low and let simmer for 3minutes.

4_ Slide one lasagna sheet under the filling into the center of the skillet, then another two sheet into sides. Like this layer with another layer, push the sheets down to cover with the sauce. Cook for 5 minutes and cover the skillet with a piece of aluminum foil. Cook for another 6 to 7 minutes, check in between whether the lasagna sheets have been cooked.

5_ when the lasagna sheets are cooked then sprinkle on the cheese and cook uncovered until the cheese is melted and you can see little bit of oil from sides of skillet.

6_Remove from the stove and allow to set for 5 minutes. Garnish with basil, if desired.

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