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Recipe details
Parmesan Ruffled Lasagne Skillet Cakes
Fresh ruffled lasagne sheets are briefly boiled, folded into two compact skillet cakes, and warmed with mushroom-tomato sauce before being crisped and finished with Parmesan. A quick Italian dinner for one.
≈ 115 kcal/100 g · ≈ 340 kcal/serving
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Base quantities are stored for one person and recalculated automatically.
- ruffled lasagne, fresh durum-wheat semolina, no filling, ruffled surface; 2 sheets, each about 4 x 6 in (10 x 15 cm)100 g · 2 sheets, about 4 x 6 in each
- tomato passata180 g
- Parmesan, finely grated18 g
- cremini mushrooms, finely sliced60 g
- yellow onion, finely diced20 g
- olive oil15 ml
- garlic, minced3 g
- dried basil0.5 g
- salt1 g
Cookware and utensils
- wide nonstick skillet
- large pot
- slotted spoon
- cutting board and knife
Directions
- 01
Heat the olive oil in a wide nonstick skillet over medium heat.
- Products
- olive oil — 15 ml
- Action
- heat
- Time
- 2 min
- Temperature
- medium heat
- 02
Cook the onion and mushrooms until the mushrooms release their moisture and begin to brown.
- Products
- yellow onion, finely diced — 20 g; cremini mushrooms, finely sliced — 60 g
- Action
- cook
- Time
- 6 min
- Temperature
- medium heat
- 03
Stir in the garlic, basil, salt, and tomato passata
- Products
- garlic, minced — 3 g; dried basil — 0.5 g; salt — 1 g; tomato passata — 180 g
- Action
- simmer
- Time
- 4 min
- Temperature
- low heat
- 04
simmer the sauce until slightly thickened
- Products
- garlic, minced — 3 g; dried basil — 0.5 g; salt — 1 g; tomato passata — 180 g
- Action
- simmer
- Time
- 4 min
- Temperature
- low heat
- 05
Boil the fresh lasagne sheets in a large pot of salted water until flexible but still firm, about 2 minutes.
- Products
- ruffled lasagne, fresh durum-wheat semolina, no filling, ruffled surface; 2 sheets, each about 4 x 6 in (10 x 15 cm) — 100 g · 2 sheets, about 4 x 6 in each
- Action
- boil
- Time
- 3 min
- Temperature
- boiling water
- 06
Lift the sheets out with a slotted spoon and place one sheet on the cutting board.
- Products
- ruffled lasagne, fresh durum-wheat semolina, no filling, ruffled surface; 2 sheets, each about 4 x 6 in (10 x 15 cm) — 100 g · 2 sheets, about 4 x 6 in each
- Action
- lift
- Time
- 1 min
- Temperature
- hot
- 07
Fold the sheet into a compact three-layer rectangle
- Products
- ruffled lasagne, fresh durum-wheat semolina, no filling, ruffled surface; 2 sheets, each about 4 x 6 in (10 x 15 cm) — 100 g · 2 sheets, about 4 x 6 in each
- Action
- fold
- Time
- 1 min
- Temperature
- warm
- 08
repeat with the second sheet
- Products
- ruffled lasagne, fresh durum-wheat semolina, no filling, ruffled surface; 2 sheets, each about 4 x 6 in (10 x 15 cm) — 100 g · 2 sheets, about 4 x 6 in each
- Action
- fold
- Time
- 1 min
- Temperature
- warm
- 09
Set both folded sheets into the sauce and press them gently to coat the bottoms.
- Products
- ruffled lasagne, fresh durum-wheat semolina, no filling, ruffled surface; 2 sheets, each about 4 x 6 in (10 x 15 cm) — 100 g · 2 sheets, about 4 x 6 in each; tomato passata — 180 g
- Action
- place
- Time
- 1 min
- Temperature
- low heat
- 10
Cover the skillet and steam the cakes until their centers are hot and tender.
- Products
- ruffled lasagne, fresh durum-wheat semolina, no filling, ruffled surface; 2 sheets, each about 4 x 6 in (10 x 15 cm) — 100 g · 2 sheets, about 4 x 6 in each
- Action
- steam
- Time
- 4 min
- Temperature
- low heat; hot center
- 11
Uncover the skillet and cook until the undersides are crisp
- Products
- ruffled lasagne, fresh durum-wheat semolina, no filling, ruffled surface; 2 sheets, each about 4 x 6 in (10 x 15 cm) — 100 g · 2 sheets, about 4 x 6 in each; Parmesan, finely grated — 18 g
- Action
- crisp
- Time
- 3 min
- Temperature
- medium heat
- 12
sprinkle the Parmesan over the cakes
- Products
- ruffled lasagne, fresh durum-wheat semolina, no filling, ruffled surface; 2 sheets, each about 4 x 6 in (10 x 15 cm) — 100 g · 2 sheets, about 4 x 6 in each; Parmesan, finely grated — 18 g
- Action
- crisp
- Time
- 3 min
- Temperature
- medium heat
- 13
Serve the two cakes with the mushroom-tomato sauce from the skillet.
- Products
- tomato passata — 180 g; cremini mushrooms, finely sliced — 60 g; yellow onion, finely diced — 20 g
- Action
- serve
- Time
- 1 min
- Temperature
- hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.