Simple and Meaty Skillet Lasagna
Oh how I love one-pot (or skillet in this case) meals. They scream easy cleanup and are usually quick to prepare.
This skillet lasagna was incredible.
The noodles cook in a tomato garlic sauce and are packed with flavor by the end of their boiling bath.
The creamy ricotta is like icing on a cake – I was hunting for all the smooth pockets of ricotta cheese in my helping of dinner (make that two helpings of dinner).
This dinner will be making a frequent appearance on our kitchen table.
Flavorful, delicious lasagna….without all the layers and without all the work. Dreamy.
Divine Breadsticks or Cheesy Garlic Bread
Steamed vegetable like broccoli or peas
Simple green salad (or something more fancy like this Gourmet Green Salad)
Recipe Source: adapted from The Best Skillet Recipes
3 (14.5 ounce) cans whole peeled tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon olive oil
1 medium onion, minced
3 medium garlic cloves, finely minced
1/8 teaspoon red pepper flakes (these do not add spice – just flavor)
1 tablespoon dried basil
1/2 tablespoon dried oregano
1/2 pound ground pork
1/2 pound ground beef (I used 80% lean) or lean ground turkey
12 curly-edged lasagna noodles, broken into 1 inch lengths
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese (do not use fat-free)
- Pulse the tomatoes with their juice in a blender or food processor until they are coarsely ground and no large pieces remain (in a food processor, that is about 12 pulses).
- Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring often, until the onion is softened and translucent, about 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until it is lightly browned and no longer pink, 5 to 6 minutes.
- Scatter the broken lasagna noodles over the meat and then pour in the ground tomatoes and tomato sauce over the pasta. Stir in the basil and oregano. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.
- Off the heat, stir in half the mozzarella and half of the parmesan. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Serve.
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