Lasagnette (pan-baked Lasagne)


This easy, baked pasta dish combines loads of vegetables with pasta pieces torn from lasagne sheets. You don't even need an oven dish for this recipe!

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Lasagnette (pan-baked lasagne)
Veronique van Ohmydish

Made by Véronique

Published at 2023-07-13, this recipe is for 4 people and takes 40 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 13-07-2023

40 minutes 4 people Main course
Lasagnette (pan-baked lasagne)


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  • 5 - 6 fresh lasagne sheets
  • 500 grams of beef and pork mince (combined weight)
  • 2 cloves of garlic
  • 1 onion
  • 200 grams of mozzarella
  • ½ courgette
  • 500 ml passata
  • 400 grams of canned chopped tomatoes
  • A handful of fresh spinach leaves
  • ¼ broccoli
  • Herbes de Provence
  • Olive oil
  • Pepper
  • Salt
Lasagnette (pan-baked lasagne) ingredients
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Kitchen equipment

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  • Chopping board
  • Chef's knife
  • Deep oven-proof frying pan
  • Wooden spatula
  • Tea towel
  • Small saucepan (optional)

Lasagnette (pan-baked Lasagne)

40 minutes 4 people Main course

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Preparation – 15 minutes

Peel and chop the onion and 2 cloves of garlic as finely as possible. Let the mozzarella drain. If you are not using mozzarella balls, cut the mozzarella into bite-sized pieces first.

Wash half a courgette and cut it into small cubes. Wash the fresh spinach and dry it with a tea towel or salad spinner.

Cut ¼ of a head of broccoli into small florets. If you prefer your broccoli well cooked, rather than al dente, then pre-cook the broccoli in a small saucepan of boiling water and drain.

Add a dash of olive oil to the frying pan, sauté the onion and the garlic, then add the beef and pork mince and fry until it has browned. Add 500 ml of passata and 400 grams of canned chopped tomatoes and stir well. Add the broccoli, cut into florets, the diced courgette and the washed fresh spinach.

Lower the heat and let it simmer for about 5 minutes. Season to taste with salt, pepper and herbes de provence.

Preheat the oven to 180 degrees celsius or 355 fahrenheit.

Tear the fresh lasagne sheets, by hand, and carefully push the pieces into the sauce (with a wooden spatula). Turn off the heat and scatter the mozzarella balls (or pieces) over the surface.

Lasagnette (pan-baked lasagne)
Lasagnette (pan-baked lasagne)

Cooking the pan-baked lasagne – 25 minutes

Place the pan in the oven and cook the lasagne for around 20 - 25 minutes. Remove the pan from the oven and serve immediately. Enjoy your meal!

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Lasagnette (pan-baked Lasagne): frequently asked questions

Can I use regular lasagne sheets?

If you want to use dried (not fresh) lasagne sheets, you will need to pre-cook them first. To do this, put a pan of water on the hob, bring it to a boil and cook the lasagne sheets until al dente. Leave to cool and then use them in this recipe.

What can I use to replace the beef and pork mince for a vegetarian version of this dish?

The vegetarian mince from Quorn can easily be used in place of the beef and pork mince. Don't fry vegetarian mince for as long as you would with regular mince, as it dries out quickly.

I don't have an oven-proof pan, what can I use instead?

You can make this lasagne in a standard oven dish. Do not use a dish or pan with plastic handles, as these can crack or melt!