Cheat's Fry Pan Lasagne

Prep Time: 10 mins.

Cook Time: 30 mins.

Serves: 4

90 g (1/3 cup) tomato passata

500 g tub Perfect Italiano Ricotta

2 tbsps. sour cream

1 egg

Salt & pepper, to season

6 fresh lasagne sheets

3 cups Basic Bolognese or any leftover Bolognese sauce , warmed

2 cups (180 g) Perfect Italiano Mozzarella

Preheat oven to 200°C / 180°C fan-forced. Line an oven tray with foil. Spoon tomato passata over base of a 20cm (8 cup capacity) heavy based ovenproof fry pan.

Whisk ricotta, sour cream and egg in a jug. Season with salt and pepper as desired.

Top tomato passata in pan with 1½ lasagne sheets, tearing if necessary, to cover base of pan. Spoon over ¾ cup of the Basic Bolognese, then dollop with about 3 tbsps. of the ricotta mixture. Sprinkle with ½ cup of mozzarella. Repeat with another 2 layers of ingredients, ending with lasagne sheets. Spread the top evenly with remaining ricotta mixture and sprinkle evenly with remaining mozzarella.

Bake on prepared oven tray for 30 minutes or until golden brown and bubbling (cover loosely with foil if over-browning). Remove from oven. Allow to stand for about 10 minutes, before serving as this helps make the lasagne easier to cut into portions.

Prep and cook times based on using leftover Bolognese, alternatively use the Perfect Italiano Basic Bolognese recipe