Skillet Lasagna With Beef

Prepare the ingredients and oven. This is what awaits you on the plate - prepare the ingredients in advance so the work goes smoothly 🍝🔥 Preheat the oven to 200 C.

Brown the meat. Heat a large skillet over high heat, add oil (olive or sunflower/canola), add the meat, season with salt, and break it up into smaller pieces with a wooden spoon. Saute for about 6 minutes, until the meat is evenly browned.

Add the garlic. Meanwhile, peel the garlic cloves and finely grate them. Once the meat is browned, add the garlic to the skillet and saute everything for another 1-2 minutes to release the aroma of the garlic.

Deglaze with wine. Pour the wine into the skillet and deglaze - carefully, but thoroughly, scrape the bottom of the skillet. Let the wine reduce to about one third.

Add the tomatoes. Once the wine has reduced, add the canned tomatoes. Rinse the can with water and pour this water into the skillet, then add the bouillon.

Add the pasta. Reduce the heat and add the pasta to the skillet so it covers the entire surface of the skillet.

Mix the ricotta. In a bowl, mix the ricotta with some of the grated cheese.

Bake the lasagna. Spoon the ricotta mixture onto the pasta, sprinkle with the remaining cheese, and place the skillet in the oven. Bake for about 15 minutes, until the cheese is golden and the pasta is cooked, ideally al dente with lightly crispy edges.

Serve. Serve 🍽️✨ If you have any leftovers, no problem - the lasagna is often even better the next day.