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Recipe details
Fresh Ruffled Lasagne Tomato-Parmesan Hash
A one-pan hash of tender fresh ruffled lasagne, zucchini, tomato and Parmesan. The pasta cooks directly in the measured tomato-water sauce, which is then reduced uncovered for a thick, lightly crisp finish. An easy dinner recipe with step-by-step instructions.
≈ 114 kcal/100 g · ≈ 689 kcal/serving
35 minEasyItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
fresh ruffled lasagne, durum-wheat semolina, no filling, torn into 5-cm pieces100 g · torn pieces about 5 cm long × 2 cm wide × 1.5 mm thick
crushed tomato150 ml
finely grated Parmesan25 g
water for simmering the fresh lasagne120 ml
olive oil15 ml
zucchini, diced150 g
yellow onion, finely diced40 g
garlic, minced3 g
dried basil1 g
fine salt1 g
Cookware and utensils
Large nonstick skillet with lid
Tongs
Knife and cutting board
Directions
01
Heat the olive oil in the covered skillet over medium heat.
Products
olive oil — 15 ml
Action
Heat
Time
2 min
Temperature
medium heat
02
Cook the onion and zucchini for 6 minutes until the zucchini softens.
Stir in the garlic, basil, and salt for 30 seconds.
Products
garlic, minced — 3 g; dried basil — 1 g; fine salt — 1 g
Action
Season
Time
1 min
Temperature
medium heat
04
Add the tomato and water, and bring the mixture to a simmer.
Products
crushed tomato — 150 ml; water for simmering the fresh lasagne — 120 ml
Action
Simmer
Time
3 min
Temperature
simmering
05
Add the torn fresh lasagne and turn the pieces with tongs until coated.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, torn into 5-cm pieces — 100 g · torn pieces about 5 cm long × 2 cm wide × 1.5 mm thick
Action
Combine
Time
2 min
Temperature
simmering
06
Cover the skillet and simmer for 8 minutes, turning the pasta twice, until the fresh lasagne is tender.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, torn into 5-cm pieces — 100 g · torn pieces about 5 cm long × 2 cm wide × 1.5 mm thick; crushed tomato — 150 ml; water for simmering the fresh lasagne — 120 ml
Action
Cook
Time
8 min
Temperature
gentle simmer
07
Remove the lid and cook for 5 minutes until the sauce is thick and the bottom edges lightly crisp.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, torn into 5-cm pieces — 100 g · torn pieces about 5 cm long × 2 cm wide × 1.5 mm thick; crushed tomato — 150 ml
Action
Reduce
Time
5 min
Temperature
medium heat
08
Fold in half the Parmesan and scatter the remaining Parmesan over the top.
Products
finely grated Parmesan — 25 g
Action
Finish
Time
2 min
Temperature
hot
09
Rest the hash for 5 minutes before serving.
Products
fresh ruffled lasagne, durum-wheat semolina, no filling, torn into 5-cm pieces — 100 g · torn pieces about 5 cm long × 2 cm wide × 1.5 mm thick; crushed tomato — 150 ml; finely grated Parmesan — 25 g; zucchini, diced — 150 g
Action
Rest
Time
5 min
Temperature
warm
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
Saved image, when available