Lazy Skillet Lasagna with Lavash
Fast, incredibly tasty, made from everyday ingredients — perfect for lunch or dinner! This lazy skillet lasagna is built from lavash flatbread, which makes it far quicker to put together than the classic version. Feel free to tweak the filling to your taste: different meat, different vegetables, herbs, or spices. It's absolutely delicious!
Cooking method
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Step 1:
How do you make lazy skillet lasagna? It's really easy. Start by gathering your ingredients. Use whatever ground meat you like — pork, beef, or a blend. I prefer ground beef.
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Step 2:
Begin with the filling. Peel the carrot and cut it into small cubes or matchsticks.
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Step 3:
Cut the tomato into small cubes. You can peel it first by scoring it and dropping it into hot water for a couple of minutes. You can also swap the fresh tomato for cherry tomatoes or diced canned tomatoes in their juice. If you have none of those on hand, 3 tablespoons of tomato paste or ketchup will do the trick.
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Step 4:
Cut the string beans into small pieces if they're whole. If you're using pre-cut frozen beans, just thaw them first.
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Step 5:
Grate the cheese on the coarse side of a grater.
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Step 6:
Finely chop the herbs.
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Step 7:
Heat the vegetable oil in a skillet and cook the ground meat, stirring, until all the excess moisture has cooked off.
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Step 8:
Add the prepared tomato, string beans, and carrot to the meat. Season with salt and pepper and cook, stirring, for another 4–5 minutes. The carrot and beans should be tender.
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Step 9:
At the end, stir in the herbs. Take the pan off the heat.
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Step 10:
For the base you'll need 2–3 sheets of lavash. Instead of lavash, you can also use 2–3 large flour tortillas. They're thicker, so the bottom of the lasagna won't get as soggy.
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Step 11:
Cut circles out of the lavash. Two of them should be larger than the skillet you'll assemble the lasagna in, and the rest a bit smaller. I ended up with 2 large circles and 4 smaller ones.
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Step 12:
Grease the skillet with oil. Lay in the two large lavash sheets so they come up the sides.
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Step 13:
Spread some of the meat filling over the lavash and sprinkle generously with cheese.
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Step 14:
Lay a smaller lavash circle on top of the meat. Spread it with more filling and cheese as well.
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Step 15:
Keep alternating layers of lavash and filling until you run out of meat. If you like, set aside a little grated cheese to top the lasagna. Cover the last layer of filling with the final lavash circle. Pour the broth (or plain water) over the dish and, if you like, sprinkle with the reserved cheese.
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Step 16:
Set the skillet on the stove, cover it, and cook the lasagna over medium heat for 8–10 minutes, until the cheese melts and the broth cooks away. Keep an eye on it so the bottom doesn't burn.
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Step 17:
If you like, you can slide the skillet (as long as the handle is ovenproof) under the broiler so the cheese on top turns golden and bubbly. Enjoy!
- How do you pick good lavash? First, check the production date on the package and skip anything past its date. Fresh lavash should smell pleasant — look it over closely to make sure there are no spots or signs of mold.
- Since everyone's tolerance for salt, sweetness, bitterness, heat, and acidity is different, always adjust the spices and seasonings to your own taste. If you're using a seasoning for the first time, go easy — some, like chili pepper, are especially easy to overdo.
Caloric content of the products possible in the composition of the dish
- Tomatoes - 23 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Dutch cheese - 352 kcal/100g
- Swiss cheese - 335 kcal/100g
- Russian cheese - 366 kcal/100g
- Kostroma cheese - 345 kcal/100g
- Yaroslavl cheese - 361 kcal/100g
- Altai cheese 50% fat - 356 kcal/100g
- Sovetsky cheese - 400 kcal/100g
- Steppe cheese - 362 kcal/100g
- Uglich cheese - 347 kcal/100g
- Poshekhonsky cheese - 350 kcal/100g
- Lambert cheese - 377 kcal/100g
- Appenzeller cheese 50% fat - 400 kcal/100g
- Cheshire cheese 50% fat - 363 kcal/100g
- Edam cheese 40% fat - 340 kcal/100g
- Mushroom cheese 50% fat - 395 kcal/100g
- Emmental cheese 45% fat - 420 kcal/100g
- Gouda cheese 45% fat - 356 kcal/100g
- Amadeus cheese - 364 kcal/100g
- Dom Blanc cheese (semi-hard) - 360 kcal/100g
- Lo Spalmino cheese - 61 kcal/100g
- Etorki cheese (sheep, hard) - 401 kcal/100g
- White cheese - 100 kcal/100g
- Full-fat yellow cheese - 260 kcal/100g
- Altai cheese - 355 kcal/100g
- Kaunas cheese - 355 kcal/100g
- Latvian cheese - 316 kcal/100g
- Limburger cheese - 327 kcal/100g
- Lithuanian cheese - 250 kcal/100g
- Lake cheese - 350 kcal/100g
- Gruyere cheese - 396 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley - 45 kcal/100g
- Mixed ground meat - 351 kcal/100g
- Vegetable oil - 873 kcal/100g
- Armenian lavash - 236 kcal/100g
- Lavash - 277 kcal/100g
- Salt - 0 kcal/100g
- String beans - 24 kcal/100g
- Meat broth - 34 kcal/100g
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- Лазанья
- Meat second course
- Minced meat
- Made of solid cheese
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- No eggs
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