Beef & Mushroom Skillet Lasagne with Mozzarella & Pesto

Steps

1. Before you start. Preheat 220°C (or 200°C fan bake). If you don’t have an oven-proof fry-pan, set aside a medium baking dish.
2. Prep veggies. Prep onion, garlic, mushrooms and roasted capsicum.
3. Cook lasagne. Heat oil in a large oven-proof fry-pan on high heat. Cook onion, garlic and beef for 4-5 minutes, until browned. Add mushrooms and Italian fennel spices and cook for 1-2 minutes, until fragrant.
4. Add lentils, tomato paste, rosted capsicum, stock, canned tomatoes and salt to pan and bring to a simmer. Reduce heat to minimum and simmer for about 5 minutes, until sauce has reduced slightly. Fold through spinach and season to taste with salt and pepper. Transfer mixture to baking dish, if using.
5. Prep lasagna sheets. Separate lasagna sheets and cut each sheet into rectangles, measuring roughly 10x5cm.
6. Finish lasagne. Gently fold individual sheets evenly through the sauce, ensuring sheets are not sticking together and are coated well. Sprinkle over Parmesan cheese and dollop over chunks of mozzarella. Bake on upper oven rack for 15- 20 minutes, until golden on top and pasta is tender.
7. Serve. Lasagne topped with dollops of pesto and basil leaves.