Beef Spinach Lasagna Skillet

Instructions

1. 1

   Choose ordinary dry lasagna sheets with a 9-minute package boiling time. Break them into roughly 4 cm pieces, mince the garlic and use pre-shredded mozzarella.

2. 2

   Heat the olive oil in a deep 30 cm skillet over medium-high heat for 1 minute. Add the beef and cook uncovered for about 4 minutes, breaking it into small crumbles. Stir in the garlic, oregano, salt and pepper during the final 30 seconds. Check that the beef reaches 160°F/71°C with a food thermometer.

3. 3

   Add the crushed tomatoes and 400 ml water to the same skillet. Increase the heat to high and bring to a full boil, about 3 minutes, scraping up the browned bits.

4. 4

   Stir in the dry lasagna pieces, separating them and pressing them into the sauce. Reduce the heat to medium and simmer uncovered for the package's 9-minute cooking time, stirring every minute to prevent sticking. Stir in the spinach during the final minute. The pasta should be tender and the sauce thick enough to cling, without a pool of liquid.

5. 5

   Reduce the heat to low. Spoon the ricotta over the pasta in small dollops and scatter over the mozzarella. Cover for 1 minute, until the mozzarella melts, then divide everything among four plates.