Sunny's Pan-sagna - One Pan Plan Lasagna

1. 1

   In your largest pan with straight sides and a lid, add the olive oil on medium-high heat.

2. 2

   When the oil begins to swirl, add the bell pepper, onions, Italian seasoning, a pinch of salt and a few grinds of pepper.

3. 3

   Cook until the vegetables are tender and the onions become translucent, about 8 minutes.

4. 4

   Add the garlic and stir.

5. 5

   Add the sausage and beef in parts around the pan.

6. 6

   Cook while breaking up with a wooden spoon until both are cooked through and browned, 10 to 12 minutes.

7. 7

   Add the tomatoes and stir.

8. 8

   Add enough stock to cover the contents by almost an inch.

9. 9

   Bring the pan to a boil then add the broken lasagna sheets.

10. 10

    Nudge and nestle them beneath the level of liquid.

11. 11

    Cover the pot, lower the heat to a simmer and cook until the lasagna noodles are al dente, 6 to 8 minutes.

12. 12

    In a medium bowl, mix the ricotta and the lemon zest.

13. 13

    Evenly scoop the pan-sagna into shallow serving bowls.

14. 14

    Immediately top each with some shredded cheese, a dollop of the ricotta blend, and garnish with some basil and parsley.

* Per serving · 4 servings · Values may vary.