Panlasagne with fresh pasta sauce

Name: panlasagne with fresh pasta sauce
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 300 g minced beef; 2 toe garlic; 400 g Italian stir fry vegetable mushrooms; 475 g fresh tomato olive pasta sauce cup; 500 ml water; 250 g fresh lasagne sheets; 75 g Parmigiano Reggiano broken; 250 g Cherry tomatoes

Lasagne from the pan of minced beef, garlic, stir-fried vegetables, pasta sauce, fresh lasagne, cheese and cherry tomatoes.

Ingredients

Directions

Heat a large frying pan without oil or butter and fry the minced meat over medium heat in 3-4 min.
In the meantime, cut the garlic finely. Add with the vegetable mix to the mince and cook for another 5 minutes. Season with pepper and salt.
Add the pasta sauce and the water and mix.
Cut each lasagne sheet into four squares, put in the sauce but do not shave. Make sure they are well underneath and do not touch each other.
Cook the sauce over medium heat for about 10 minutes. Add a little water if the pasta sheets dry out.
After 10 minutes, grate the Parmesan cheese over the sauce and spread the tomatoes over it. Boil for another 3 minutes with the lid on the pan so that the cheese melts.
Serve immediately.