Comfort food in one pan with the minimum of fuss, this skillet lasagne is a dinner winner.

Recipes & Styling Natalie Homan | Photographs Brendan Homan

Skillet lasagne
serves 4

2 tbsp olive oil
1 onion, finely chopped
2 garlic cloves, finely chopped
400g beef mince
2 tbsp tomato paste
1⁄3 cup milk
400g tinned crushed tomatoes
chicken stock (fill the emptied tomato tin from above)
salt & pepper
4 fresh lasagne sheets
1 zucchini
4 bocconcini
basil leaves

Preheat oven to 200C. Heat a 20cm ovenproof pan over medium heat. Add olive oil and onion and sauté until softened. Add garlic and beef mince, breaking up the mince with a wooden spoon and cook until the meat has browned. Add tomato paste, mix through, then add milk, tinned tomato and chicken stock. Stir well and season with salt and pepper. Simmer for 20 minutes.

Meanwhile, cut the lasagne sheets into 2cm strips and thinly slice the zucchini (a mandolin makes this a quick process). Add the pasta and zucchini to the sauce when it is ready, leaving some of the pasta exposed to ensure crispy bits. Dot the lasagne with torn pieces of bocconcini and place the pan in the oven to bake for 15 minutes.

Serve lasagne topped with fresh basil leaves.

This recipe first appeared in the April 2022 issue of SALIFE magazine.