30-minute skillet lasagna (no oven)

Ingredients

• Olive oil
• 1 garlic clove, chopped
• 1 onion, chopped
• 500 g ground beef
• 2 tbsp tomato paste
• 1–2 cups vegetable broth (plus 1/2 cup extra if needed)
• 500 g tomato puree or passata
• 8 lasagna sheets, broken in pieces
• Salt, pepper, garlic powder, paprika
• Whipping cream or cottage cheese
• 50 g Parmesan
• 200 g mozzarella
• Fresh basil, to finish

Instructions

1. Sauté the onion a few minutes, then add the garlic.
2. Add the ground beef and cook until well browned.
3. Stir in the tomato paste and broth, cook 2 minutes, then add the passata, seasonings and the cream or cottage cheese. Simmer 4 minutes until deep red.
4. Tuck in the broken lasagna sheets, cover, and cook about 30 minutes, adding broth if the pasta drinks it up.
5. Blanket with mozzarella, cover 3 minutes to melt, and finish with fresh basil and Parmesan.