Spicy meatball pan lasagne
- Janine Ratcliffe
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Serves 4
Easy
Prep: 5 mins
Cook: 40 mins
0 reviews
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Pre-seasoned meatballs make the perfect base for this easy, one-pot cheat's lasagne. Look for chilli and herb-flavoured meatballs for extra oomph
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Try this recipe for spicy meatball pan lasagne, then check out our tomato pasta bake, meatball pasta bake, chorizo pasta bake, cheeseburger pasta and more lasagne recipes.
Spicy meatball pan lasagne recipe
Ingredients
Nutrition
-
2 tbsp olive oil
-
20 ready-made pork meatballs
-
1 tsp fennel seeds
crushed
-
½ tsp chilli flakes
-
100g frozen sofrito mixture
-
400g finely chopped tomatoes
-
1 chicken stock cube
-
8 fresh lasagne sheets
each cut into four triangles
-
1 ball mozzarella
torn into pieces
-
fresh basil pesto
to serve
Nutrition: per serving
- kcal609
- fat39.8g
- saturates14.7g
- carbs32.7g
- sugars8.3g
- fibre3.3g
- protein28.4g
- salt2.4g
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Method
-
step 1
Heat the olive oil in a large, deep frying pan. Fry the meatballs until browned all over, seasoning while you cook. Scoop the meatballs out of the pan and fry the crushed fennel seeds with the chilli flakes for 1 min.
-
step 2
Add the frozen sofrito mixture and cook for 10 mins until softened. Add the tin of finely chopped tomatoes, 400ml of water and the stock cube. Simmer for 10 mins, then add the meatballs back in.
-
step 3
Cook until the sauce has thickened, then add the pieces of fresh lasagne sheets. Simmer until the lasagne is tender, adding a splash of water if it thickens too much (it should be juicy). Top with the torn mozzarella and a good drizzle of fresh basil pesto.
Discover more one-pan recipes.
Authors
Janine RatcliffeFood director
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