CHEAT,S FRYING PAN LASAGNE

SERVES 6

PREP AND COOK: 55 MINS

1 tblsp olive oil

500g beef mince

1 onion, finely chopped

1 tsp dried Italian herbs 500g jar tomato pasta sauce

with garlic and red wine 400g can diced tomatoes 250g packet dried instant lasagne sheets, broken into large pieces

300ml tub light thickened cooking cream

½ cup finely grated parmesan 1 cup grated mozzarella Mixed salad leaves, to serve

1 Heat oil in a large, deep ovenproof frying pan over a medium to high heat.

Add beef, onion and herbs. Cook, stirring, to break up mince, until browned.

2 Stir in sauce, tomatoes and 2 cups of water. Season with salt and pepper. Add pasta. Bring to a boil. Simmer, covered, for 10 minutes. Uncover. Cook for a further 5 minutes, or until pasta is cooked and sauce is slightly thickened. Remove from heat.

3 Combine cream and parmesan in a medium jug. Pour over pasta in pan. Sprinkle with mozzarella.

4 Cook in a hot oven (200°C) for 15 to 20 minutes, until golden. Stand 5 minutes.

5 Serve lasagne with salad leaves.

Any flavoured tomato pasta sauce can be used in this recipe. And, for a change, replace beef mince with chicken or pork and veal mince. Try this