Sunday, July 26, 2009

Simple and Meaty Skillet Lasagna

This is for sure an easy way to make Lasagna!
It is easy, quick, and very VERY good.
Skillet meals are nice because you only use one pan, only one pan to wash is such a great thing.
I served this with a green salad and Garlic bread.
This Recipe made enough for our family of four to have it for two meals, I love leftovers.


Simple and Meaty Skillet Lasagna
adapted from My Kitchen Cafe

3 (14.5 ounce) cans whole peeled tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon olive oil
1 medium onion, minced
Salt
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
(you can substitute 1 1/2 Tablespoons of Shirley J Italian seasoning for the basil and oregano)
2 Tablespoons of sugar
1 1/2 pound ground beef (I used 85% lean)
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)

1. 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 pulses0.

2. 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.

3. 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, oregano, and sugar. 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.

4. 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.

3 comments:

Merilee said...

Jessica,
I gave your blog an award, because I love to read this blog! Check out my blog.
Merilee

Becky said...

Jess, you blow me away. This is quickly becoming one of my favorite/go-to food blogs. So I have to echo what merilee is saying! YOU ROCK!

I have always wanted to make a skillet meal. Thanks for sharing!

Becky said...

p.s. hope you'll enter the Shirley J BBQ Recipe Contest...you are the defending champion afterall!

Here's the link: http://shirleyjsoupbasesandseasonings.wordpress.com/2009/07/20/light-up-the-grill-its-time-for-some-bbq/

Deadline is this Friday.