Skillet Lasagna
Skillet Lasagna is a delicious quick lasagna, made in one pan. All the flavor, none of the mess.
Ingredients
- ¾ pound lean ground beef
- ½ pound mild Italian sausage removed from casings if necessary
- 1 tablespoon extra virgin olive oil
- 1 cup chopped onion
- 3 cloves garlic minced
- 1 25-ounce jar marinara sauce or your own homemade
- ¼ - ½ cup dry red wine (optional)
- ½ to 1 cup water depending on if you used the wine
- ⅛ teaspoon red pepper flakes or to taste
- ¼ to ½ teaspoon Italian herbs (optional)
- Salt and freshly ground pepper to taste
- 8 ounces mafalde pasta broken into 3rds, or bow-tie or rotini, or other pasta broken into pieces
- ½ cup freshly grated parmesan cheese
- 1 cup low-fat or part-skim ricotta cheese
- 2 ounces mozzarella cheese grated or sliced
Instructions
- In a large 12-inch skillet, with a lid, cook the meats over low heat until just no longer pink. Drain in a sieve if there is a lot of fat. Add the onion and garlic to the meat and sauté until the onion is soft, about 5 - 7 minutes. Add the red pepper flakes and Italian herbs, if using, mix well.
- Pour in the marinara sauce along with the wine and water; stir then add the broken pasta pieces, stir. Cover and lower the heat to is, simmer for 15 minutes, stirring occasionally. (After 15 minutes the sauce should still be slightly watery if not, add a bit more water); cover and cook another 5 minutes or until the pasta is tender.
- Uncover the skillet, stir in parmesan cheese; dot the ricotta over the top then sprinkle or layer on the mozzarella. Cover and allow to stand for 5 minutes, or until the cheese is nicely melted. LindySez: If making this at home, you can pop it under the broiler to melt and get a little bit of browning on the cheese.
Nutrition
Serving: 1gCalories: 594kcalCarbohydrates: 37gProtein: 31gFat: 35gSaturated Fat: 14gPolyunsaturated Fat: 18gCholesterol: 98mgSodium: 706mgFiber: 2g
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