Wednesday, May 19, 2010

Simple Skillet Lasagna

I have never attempted to make lasagna ever. It seems like too much work and I never seem to have all of the stuff to make it. Lasagna is one of Brents favorite meals so when I found this recipe and couldn't resist. I loved it. I did change one thing... the original recipe says to just put dollops of the ricotta cheese on top, I decided to mix mine in. Either way, it was delicious!

Simple Skillet Lasagna

3 - 14.5oz cans Diced Tomatoes
1 - 8 oz can Tomato Sauce
1 Tbsp Olive Oil
1 med Onion, minced
3 med Garlic Cloves, finely minced
1/8 tsp Red Pepper Flakes
1 Tbsp Dried Basil
1/2 Tbsp Dried Oregano
1 lb Ground Beef
12 curly-edged Lasagna Noodles, broken into 1 inch lengths
1 cup Mozzarella Cheese, shredded
3/4 cup Parmesan Cheese, grated
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.

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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