November 26, 2007 Skillet Lasagna

Easy Tastebud Delights

11.26 Edition (November 26, 2007)

Easy Recipes

45 minutes+

Hi Everyone! We're off to another week. I hope you had a great weekend. Can you believe it is less than a month until Christmas? Are you all ready for it? I picked up some Christmas cards today and hope to send them by the beginning of December.

On Saturday, I made my Meaty Lasagna and although I love making it, (and everyone enjoys eating it!), there are instances that time just isn't on our side and a skillet lasagna just makes more sense. I hope to try this recipe soon. Enjoy!

Skillet Lasagna

1 can diced tomatoes
water
1 tbsp. olive oil
1 medium minced onion
2 tsp. minced garlic
1/8 tsp. red pepper flakes
1 lb. ground beef
10 lasagna noodles, broken into 2-inch lengths
1 can tomato sauce
1/2 cup grated parmesan cheese, plus additional 2 tbsp. for sprinkling on top
fresh cracked black pepper
1 cup ricotta cheese
3 tbsp. chopped fresh basil
sprinkle of oregano

1. Pour tomatoes with their juices into 1-quart liquid measuring cup. Add water until mixture measures 1 quart.

2. Heat oil in large nonstick skillet over medium heat until simmering. Add onion and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.

3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes.

4. Remove skillet from heat and stir in 1/2 cup parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and sprinkle with parmesan. Serve.

4-6 servings
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