Pan Baked Lasagna Eva Koper

Pan Baked Lasagna

Italians will hate me for this, but it’s one of the best things ever. Such an easy way to make lasagna 😍 and super cheesyyy 💗
5 van 1 stem
Cooking time 30 mins
Total time 30 mins
course Main
cuisine Mediterranean
servings 2 portions



  • 1 onion
  • 1 clove garlic
  • 125 g carrot
  • 100 g celery
  • 400 ml tomato cubes
  • 70 g tomato paste
  • 500 ml beef broth
  • 250 g minced meat
  • 5 lasagne leaves
  • 1 tsp oregano
  • fresh basil

Cheese layer

  • 75 g mozzarella
  • 25 g Parmesan
  • 60 g ricotta


  • Cut the onion, carrot and celery finely. Add it to the onion and garlic to a big frying pan.
  • Add the minced meat, fry for a few minutes. It does not have to be completely cooked.
  • Add the tomato cubes, tomato paste, and beef broth.
  • Stir in the oregano and basil. Break the lasagne leaves and stuff them in the sauce.
  • In a bowl, mix together the ingredients for the cheese layer. Place it on top of the sauce. Cover the pan and let it simmer for 12 minutes.
course Main
cuisine Mediterranean
keyword lasagna, One pan dish, Panbaked lasagna
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