Cooking for Two's Skillet Lasagna - Everyday Cooking Adventures

So much quicker than normal lasagna! You don’t have to prep the lasagna noodles or anything. I was excited to try this skillet lasagna recipe tonight because I had ground beef in the fridge and was thinking of either trying meatballs or lasagna. We were gone all day fishing so I wasn’t in the mood for a big, long process tonight. I found this recipe for a quicker version of lasagna but with almost all the same ingredients.

©EverydayCookingAdventures 2012

It came out looking and tasting divine. It wasn’t watery or dry–just perfect! We both really liked it (and I loved that it was short on hands-on time). I’m sure that you could substitute ground turkey but you’d have to think about how to not make it too dry since ground turkey has a much lower fat content. Do not use “no-boil” lasagna noodles because they apparently will just fall apart. NOTE: This makes enough for at least one more meal worth of leftovers or enough for 4 people!! Here’s my Skillet Lasagna:

Skillet Lasagna ©EverydayCookingAdventures 2012

Skillet Lasagna

From: Cooking For Two

Serves 2

Ingredients:

1 (28 oz.) can diced or stewed tomatoes
2 tsp olive oil
1 small onion, chopped fine
salt and pepper
1 garlic clove, pressed or minced
pinch red pepper flakes
8 oz. ground beef (85% lean)
5 curly lasagna noodles, broken into 2″ length (less messy performed inside a kitchen towel)
1/4 cup grated Parmesan cheese
1/4 cup mozzarella cheese, shredded
1/2 tbsp dried or fresh chopped basil
1/2 cup ricotta cheese

DIRECTIONS

1. Heat oil in a 10-inch non-stick skillet over medium heat until shimmering.
2. Add onion and 1/4 tsp salt and cook until softened, about 5 minutes.
3. Stir in garlic and red pepper flakes and cook about 30 seconds.
4. Add ground meat and cook, breaking up meat with wooden spoon, until lightly browned and no longer pink, 3 to 5 minutes
5. Scatter the lasagna noodles (already broken) on top of the meat. Pour the diced or stewed tomatoes on top of the noodles. Cover and simmer vigorously for 20 minutes. Stir once in a while. The pasta should be tender at the end.
6. Off the heat, stir in half of the mozzarella and half of the parmesan. Season with salt and pepper. Dollop the ricotta mixture all over the top of the pasta. Then sprinkle with the remaining parmesan and mozzarella. Cover and keep off the heat for 2 to 4 minutes.
7. Sprinkle with basil and serve.