Vegetarian Skillet Lasagne
Who ever said you need an oven to make lasagne? This one pan recipe is simply delicious! Zingy tomato, creamy cheese with spinach and crunchy pine nuts! Soooooo good!
Skillet Pan (with a lid)
- 5 Fresh Pasta Sheets Cut into strips
- 400 g Tomato Tinned
- 1 tbsp Tomato Puree
- 3 tbsp Mascapone Cheese
- 3 Shallots
- 2 cups Spinach
- 1 cup Mozzarella Cheese Grated
- 2 Cloves Garlic
- 1 tbsp Olive Oil Extra Virgin
- ¼ cup Pine Nuts
- 1 tbsp Oregano Dried
- ½ tsp Salt
Heat your skillet pan over a medium heat and dry roast your pine nuts for 2 minutes. Remove from the pan and leave in a bowl for later.
Add the olive oil to the hot pan and add the chopped shallots. Fry for 2 minutes.
Add the garlic, tomato, the tomato puree, salt and the dried oregano to the pan and give it a good mix. Let it simmer with the lid off for 3 minutes.
Stir in the mascapone cheese, spinach and the pasta sheet strips. Place the lid on the skillet and leave to simmer for 20 minutes. Important – Stir and add a splash of water half way through.
Remove the lid and stir in the cup of mozzarella cheese and the pine nuts.
Serve in a bowl with a side of crusty bread.
Calories: 831kcalCarbohydrates: 80gProtein: 32gFat: 44gSaturated Fat: 16gCholesterol: 143mgSodium: 1014mgPotassium: 1177mgFiber: 6gSugar: 10gVitamin A: 5312IUVitamin C: 41mgCalcium: 444mgIron: 8mg