Comfort food in one pan with the minimum of fuss, this skillet lasagne is a dinner winner – especially on a chilly winter’s night.

Skillet lasagne
serves 4

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

Preheat oven to 200 degrees Celsius. Heat a 20-centimetre oven-proof 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 two-centimetre 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 SALIFE magazine and is republished here with permission