Go Back

Spicy Meatball Pan Lasagne (No Red Meat)

This spicy meatball pan lasagne is a delicious no-red-meat twist onclassic Italian comfort food,
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Italian
Ingredients Method Notes

Ingredients
  

  • 500 g chicken or turkey mince
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 50 g breadcrumbs
  • 1 egg
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • ½ teaspoon chilli flakes or more to taste
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 700 ml passata
  • 1 tablespoon tomato purée
  • 1 teaspoon dried Italian herbs
  • ½ teaspoon chilli flakes
  • 150 ml chicken stock
  • 8 –10 lasagne sheets broken into large pieces
  • 125 g mozzarella torn or grated
  • 40 g grated Parmesan
  • Fresh basil or parsley to garnish

Method
 

  1. Prepare the meatballs: In a large bowl, combine the chicken or turkey mince, chopped onion, garlic, breadcrumbs, egg, oregano, smoked paprika, chilli flakes, salt, and black pepper. Mix gently until just combined.
  2. Shape the meatballs: Roll the mixture into small meatballs, roughly the size of a walnut. You should get approximately 20–24 meatballs.
  3. Brown the meatballs: Heat the olive oil in a large, deep ovenproof frying pan over medium heat. Add the meatballs in batches if necessary and cook for 5–7 minutes, turning regularly, until browned on the outside. Remove and set aside.
  4. Make the sauce: In the same pan, add the diced onion and cook for 2–3 minutes until softened. Add the garlic and cook for another 30 seconds.
  5. Add the tomatoes: Stir in the passata, tomato purée, Italian herbs, chilli flakes, and chicken stock. Season with salt and black pepper and bring the sauce to a gentle simmer.
  6. Return the meatballs: Place the browned meatballs back into the pan and simmer gently for 8–10 minutes, allowing them to cook through and absorb the spicy tomato sauce.
  7. Add the lasagne sheets: Tuck the broken lasagne sheets into the sauce, making sure they are mostly covered. Cover the pan and simmer for 10–12 minutes, stirring gently once or twice to prevent the pasta from sticking.
  8. Add the cheese: Remove the lid and scatter the mozzarella and Parmesan evenly over the top.
  9. Bake until golden: Place the pan under a preheated grill for 3–5 minutes, or transfer it to a 200°C oven for 8–10 minutes, until the cheese is melted, bubbling, and golden.
  10. Rest and serve: Allow the lasagne to rest for 5 minutes before serving. Garnish with fresh basil or parsley and enjoy while hot.

Notes

  • Choose your mince: Chicken and turkey both work well. Turkey gives the meatballs a slightly richer flavour, while chicken creates a lighter result.
  • Don't overmix: Mix the meatball ingredients just until combined to keep the meatballs tender and juicy.
  • Control the spice: Adjust the chilli flakes according to your preference. Add fresh sliced chilli for extra heat.
  • Use a deep pan: A wide, deep ovenproof frying pan works best for keeping the sauce contained while giving the lasagne sheets enough room to cook.
  • Check the pasta: Lasagne sheets can vary in cooking time, so check them before adding the cheese to make sure they are tender.
  • Make it extra cheesy: Add a layer of ricotta or mascarpone between the pasta and meatballs for an even creamier finish.
  • Let it rest: Resting for a few minutes allows the sauce to thicken slightly and makes the lasagne easier to serve.
  • Serving suggestion: Pair with a fresh green salad, steamed vegetables, or garlic bread for a complete and comforting meal.