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MAIN DISHES- PASTA
with meats/seafood:
Skillet Lasagna
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Skillet
Lasagna |
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All in one pan-
easy...
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1
lb |
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meatloaf mix (see tips below) |
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2
cloves |
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garlic, minced |
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¼
tsp |
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red
pepper flakes |
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salt
and ground black pepper |
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6
ounces |
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curly-edged lasagna noodles (8 noodles),
broken into 2-inch pieces |
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26
ounce |
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jar
marinara sauce, (about 3 cups) |
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2
cups |
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water |
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½
cup |
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shredded mozzarella cheese |
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¼
cup |
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grated Parmesan cheese |
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¾
cup |
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whole-milk ricotta cheese |
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¼
cup |
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minced fresh basil |
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1 |
Cook meat in
12-inch nonstick skillet over high heat,
breaking it into pieces with a wooden spoon,
until fat renders, 3 to 5 minutes. Drain meat
and return it to skillet. |
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2 |
Stir in
garlic, pepper flakes and ½ tsp. salt and cook
over medium-high heat until fragrant, about 30
seconds. |
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3 |
Sprinkle
broken noodles into skillet, then pour in
marinara and water over top. Cover and cook,
stirring often and adjusting heat as needed to
maintain vigorous simmer, until noodles are
tender, about 20 minutes. |
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4 |
Off heat,
stir in half of mozzarella and half of Parmesan.
Season with salt and pepper. Dot heaping
Tablespoons of ricotta over noodles, then
sprinkle with remaining mozzarella and Parmesan.
Cover and let stand off heat until cheeses melt,
3 to 5 minutes. Sprinkle with basil before
serving. |
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Servings: 4 |
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Cooking Tips |
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*If you can find an
already mixed meatloaf at the store, that's what you
need. If not, use 1/2 lb. 85% lean ground beef and 1/2
lb. ground pork. |
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**Do not use the
no-boil lasagna noodles for this recipe. |
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***To save time,
while meat is cooking...mince garlic- place in a little
bowl with red pepper and salt. Measure out pasta. |
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Recipe Source |
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Modified from The Best 30
Minute Recipe |
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