Sunny's Pan-Sagna - One Pan Plan Lasagna
Serves: 2
Santos Walker
1 January 1970
Based on User reviews:
48
Spice
56
Sweetness
48
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Olive Oil1 cup
Vidalia Onion (chopped)2 tbsps
Italian Seasoning2 cloves
Garlic (minced or grated on a rasp)2 cups
Beef2 cups
RicottaDirections:
1
Watch how to make this recipe
2
In your largest pan with straight sides and a lid, add the olive oil on medium-high heat
3
When the oil begins to swirl, add the bell pepper, onions, Italian seasoning, a pinch of salt and a few grinds of pepper
4
Cook until the vegetables are tender and the onions become translucent, about 8 minutes
5
Add the garlic and stir
6
Add the sausage and beef in parts around the pan
7
Cook while breaking up with a wooden spoon until both are cooked through and browned, 10 to 12 minutes
8
Add the tomatoes and stir
9
Add enough stock to cover the contents by almost an inch
10
Bring the pan to a boil then add the broken lasagna sheets
11
Nudge and nestle them beneath the level of liquid
12
Cover the pot, lower the heat to a simmer and cook until the lasagna noodles are al dente, 6 to 8 minutes
13
In a medium bowl, mix the ricotta and the lemon zest
14
Evenly scoop the pan-sagna into shallow serving bowls
15
Immediately top each with some shredded cheese, a dollop of the ricotta blend, and garnish with some basil and parsley