Pan Lasagne with Burrata and Fresh Spinach
This Dutch-style pan lasagne is a deconstructed take on the classic baked pasta, cooked entirely in one large, shallow pan. Unlike traditional layered lasagne, the noodles are broken into strips and stirred directly into a cooked tomato sauce with sautéed vegetables, creating a looser, more rustic texture. The magic comes from the interplay of sweet courgette, earthy spinach, and bright fresh basil, finished with creamy burrata that melts slightly from the warm pasta. It's perfect for weeknight cooking when you want impressive results without oven time. Serve this to anyone who loves Italian flavors but appreciates ease and speed. The burrata on top distinguishes this from standard pan pasta, adding luxury and richness in the final moments. Make it when you want comfort food that feels special.
Ingredients
- 1 zucchini, small diced
- 3 ½ oz peas
- 4 ½ oz fresh spinacharugula or kale1:1vegetable
use raw arugula for peppery bite or pre-wilt kale for earthier flavor
Full guide → - 1 onion, medium, peeled and finely chopped
- 2 cloves garlic, finely chopped
- 3 ¼ cups tomato passatacrushed tomatoes1:1vegetable
crushed tomatoes slightly thicker; adjust water as needed
- 9 oz fresh lasagne sheets, cut into strips
- 1 ball burratafresh mozzarella1:1dairyadds dairy
burrata has creamier center; mozzarella works but less luxurious
Full guide → - ¼ cups Parmesan cheese, grated
- 3 tbsp pestobasil oil + lemonnullvegetable
if no pesto available, blend fresh basil with olive oil and lemon zest
Full guide → - 1 handful fresh basil
- 2 tsp oregano
- pepper, to taste(optional)
- salt, to taste(optional)
- olive oil, for sautéing(optional)
Instructions
- 1
Peel and finely chop the onion and garlic. Sauté them in a large shallow pan with olive oil.
- 2
Cut the zucchini into small dice and cook it in the pan with the aromatics.
- 3
Add the passata and peas, then season with pepper, salt, and oregano.
- 4
Cut the lasagne sheets into strips and add them to the pan, stirring occasionally so they don't stick together. If the sauce becomes too dry, add water as needed. Gradually add the spinach in batches, stirring until it wilts. Cook until the lasagne is tender, about 10 minutes.
- 5
Top with the burrata, then garnish with pesto, grated Parmesan, and fresh basil.
Tips
Break lasagne sheets into irregular strips rather than perfect noodles; the rough edges catch more sauce and create better texture throughout the pan.
Add spinach gradually in batches while stirring constantly. It releases moisture as it wilts, preventing the dish from becoming watery.
Burrata is delicate and expensive; add it only at the end so residual heat slightly softens it without breaking down the creamy center.
Good to Know
Keep leftovers in an airtight container in the refrigerator for up to 2 days. The burrata is best added fresh before eating.
Prepare the tomato sauce base with courgette and peas the day before. Reheat gently and add fresh lasagne strips just before serving, then top with burrata.
Serve immediately while the pasta is warm and the burrata is still creamy. Pair with a simple green salad or garlic bread. A crisp white wine or light red complements the fresh herbs and tomato.
Common Mistakes
Stir the pasta regularly to prevent sticking and ensure even cooking.
Add spinach too quickly, which releases excess moisture and creates a watery sauce; add it gradually.
Add burrata too early and the heat breaks down the delicate cream; place it on top just before serving.
Substitutions
Dairy-Free Swaps
burrata has creamier center; mozzarella works but less luxurious
Full guide →General Alternatives
use raw arugula for peppery bite or pre-wilt kale for earthier flavor
Full guide →if no pesto available, blend fresh basil with olive oil and lemon zest
Full guide →FAQ
Can I use dried lasagne sheets instead of fresh?
Yes, but pre-cook dried sheets according to package directions before cutting and adding to the pan. Fresh sheets cook directly in the sauce and create a more tender, integrated texture. Dried sheets risk remaining firm in the middle.
What if I don't have burrata?
Use fresh mozzarella, ricotta, or even a dollop of mascarpone. Burrata's creamy center is its signature, but any soft cheese adds richness. Stir it gently into the warm pasta for a creamier dish, or place it on top like burrata.
How long does this keep and can I freeze it?
Store in the refrigerator for up to 2 days without the burrata, which should be added fresh. Freezing is not recommended because the fresh vegetables break down and burrata loses its texture. Freeze the sauce base only before adding pasta.