Frypan meatball lasagne
A twist on a classic, this frypan lasagne is a clever way to save on the washing up. Topped with meatballs, it’s a winning dish.
Note: + 10 mins cooling time
- 560g pkt Coles Classic Beef & Pork Meatballs
- 500g jar Coles Mum’s Sause Bolognese
- 375g pkt fresh lasagne sheets
- 425g Coles Creamy Cheese Sauce
- 60g baby spinach leaves
- 1/2 cup (60g) coarsely grated pizza cheese
Preheat oven to 200°C. Cut each meatball into quarters. Heat a large non-stick ovenproof frying pan over medium-high heat. Add half the meatballs and cook, turning, for 2 mins or until brown all over. Transfer to a large heatproof bowl. Repeat with the remaining meatballs. Return meatballs to the pan with pasta sauce and 1/4 cup (60ml) water. Cook, stirring, for 10 mins or until the sauce thickens slightly. Return to the heatproof bowl.
Place the lasagne sheets in a large heatproof bowl. Pour over enough boiling water to cover. Drain well.
Spoon one-third of the meatball mixture over the base of the frying pan. Top with one-third of the lasagne sheets, overlapping slightly. Spoon over one-third of the cheese sauce. Top with half the remaining meatball mixture and half the spinach leaves. Top with half the remaining lasagne sheets. Continue layering with the remaining cheese sauce, meatball mixture, spinach and lasagne sheets, finishing with a layer of cheese sauce. Sprinkle lasagne with the pizza cheese.
Bake for 20-25 mins or until the lasagne is golden and heated through. Set aside for 10 mins to cool slightly. Season to serve.