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A gluten-free, dish free lasagne that’s still easy to make and tastes great?
Open your mind to the wonderful world of skillet lasagne.
Simple, healthy, delicious and a little bit different.


500g ground beef
4 rashers bacon, diced
1 small onion, diced
4 cloves garlic, sliced
2 Tbsp tomato paste
1 tin crushed tomatoes
2 tsp dried oregano
1 tsp fennel seeds
2 tsp brown sugar
1 zucchini, grated
500g ricotta
2 cups grated mozzarella
½ cup grated parmesan

Makes 4-6 servings
Takes 1 hour 15 mins to make


Preheat oven to 180°C.
In a large deep sided fry pan or heavy bottom pot, cook bacon, beef, onion and garlic over a medium heat until well browned. Season generously with salt & pepper.

Stir in tomato paste, crushed tomatoes, oregano, fennel seeds, brown sugar and ½ cup water and simmer for 20 – 30 minutes, stirring occasionally until the sauce is thick. Remove from heat.

In a large mixing bowl add ricotta, 1 cup grated mozzarella and parmesan and stir to combine. Season well with salt & pepper.

To assemble, lay two wraps in the bottom of a well-greased skillet or cake tin. Spread over a ¼ of the ricotta mix and 1/3 of the mince mix. Sprinkle over a handful of grated mozzarella and top with two more wraps. Spread over the next 1/3 of mince mix, top with the grated zucchini, sprinkle over another handful of mozzarella and top with two more wraps. Spread over the remaining mince mix, sprinkle with a handful of grated mozzarella and top with the remaining two wraps. Spread over the remaining ricotta mix and sprinkle with remaining grated mozzarella.

Place in the oven for about 30 minutes or until the top is bubbling and golden.