Monday, August 18, 2014

Skillet Lasagna

Okay, so here’s the deal-I RARELY cook pasta-type dishes.  But for some reason, I decided to put this one back to back with the Blackened Seafood & Chorizo Pasta.  I have no idea what’s going on, but I think I need my head checked.  Just kidding!

Gavin LOVES lasagna, but I find it’s a tad expensive and time consuming to make, so I’ll only make it for special occasions.  But this, my friends, changes all of that. 

Because:  a) it only takes 45 minutes to make. 

                b) it’s super easy.

                c) inexpensive.

                d) minimal prep.

&, lastly,   e) one skillet…say what! 

I don’t think I need my head checked out after all.  This version is amazing, and tastes as good as regular lasagna.  It’s even better knowing that it’s pretty much no fuss recipe, and will please your guests.  This is one of my first ‘one pot’ meals, and it definitely won’t’ be my last.  Super excited to test out more!

Skillet Lasagna

Makes 4-6 servings

INGREDIENTS

1 tablespoon olive oil

1 onion, diced

4 garlic cloves, minced

¼ teaspoon red pepper flakes

1 pound ground beef

8 ounces curly-edged lasagna noodles, broken into 2-inch lengths (about 10)

1 (8 ounce) can tomato sauce

1 (28 ounce) can diced tomatoes

½ cup parmesan cheese, grated

Freshly ground black pepper

½ cup whole milk ricotta cheese, plus more if needed

¼ cup slivered fresh basil
green onions and parsley, for garnish

DIRECTIONS

In a large skillet, heat the oil over medium heat. Add in the onion and cook until softened, about 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds. Add the ground beef and use a wooden spoon to break into small pieces. Cook thoroughly.

Sprinkle the noodles over the meet and add the diced tomatoes and tomato sauce over the pasta. Cover, bring to a simmer and reduce to medium-low.

Simmer for about 20 minutes, stirring occasionally. Turn off the heat, and stir in the parmesan. Season with pepper. Drop heaping spoonful of ricotta and sprinkle with fresh basil. Serve immediately.

Source: adapted from Cook like a Champion, originally from America’s Test Kitchen’s Family Cookbook.