"Broken Lasagna" - Everyday lasagna made in 15 minutes.
When you want lasagna, but you have little time!
Ingredients
- 400 gram minced meat
- 1 pcs onion
- 1 pcs carrot
- 4 clove garlic
- 2 tbsp tomato purée
- 1 tin canned tomatoes
- 2 tsp red wine vinegar
- 1 tsp salt
- 1 tsp sugar
- 0,5 tsp cayennepepper
- 8 pcs lasagna plates
- 1 pcs fresh mozzarella
- 50 gram parmesan cheese
- oil for frying
- fresh basil
This dish has become popular lately and I understand why. If you want lasagne, but have little time, then you can make a "Broken Lasagna". Many have leftovers of lasagna plates in the cupboard and these have a very short cooking time. A good meat sauce, plenty of cheese and grilled in the oven, will give you a lovely dinner. Here I show you how to make this trendy dish. I took the time when I made this dish and spent 15 minutes from from beginning to end.
Step 1
In order to have time to finish this dish in 15 minutes, the sequence is important. I start by turning on the grill function in the oven and find a frying pan with high edges and a saucepan. Pour salted water into the pan and put maximum heat on both the frying pan and the saucepan. Pour some oil into the frying pan and add to the minced meat. Finely chop the carrot, onion and garlic and add together with the minced meat.
Step 2
Break the lasagna plates into large pieces.
Step 3
When the minced meat is done cooking, I add tomato paste, salt, sugar, red wine vinegar and cayenne pepper. Let fry for a few minutes and add the canned tomatoes. Boil the meat sauce for a few minutes. Cook the lasagna plates for about 3 minutes and place together with the minced meat. Mix in the mozzarella and sprinkle with plenty of parmesan cheese. Feel free to mix in some chopped basil as well.
Step 4
Place the entire pan on a grate high in the oven under the grill element. After 2-3 minutes, the cheese has melted and you get a little crust on top. Then your "broken lasagna" is ready to be enjoyed. Sprinkle with some fresh basil and a few drops of good olive oil. Good luck.
