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Friday, October 4, 2013

No-Fuss Skillet Lasagna

When you want to make a homemade lasagna, we all know what is involved.  Prepare the meat sauce, boil the noodles, mix the ricotta with eggs and cheese, layer and bake.  Lots of dishes to clean and waiting for the lasagna to settle before slicing.
It's well worth it for a delicious lasagna, but this is the next best thing!  Everything in cooked in a large skillet.  No mess, no fuss and the best tasting lasagna ever!
I used brand names for this dish.  I haven't been compensated at all from these companies.  I find these to be the best for authentic Italian flavors.
1 (35-ounce) can Tuttoroso peeled plum tomatoes, blended
2 Tbsp. extra virgin olive oil
1 medium onion, diced
3 cloves garlic, minced
1/4 tsp. red pepper flakes
Salt and pepper
1/2 to 1 tsp. dried oregano
1-1/2 lbs. meatloaf mix ( a mixture of ground beef, pork and veal)
10 curly-edged lasagna noodles, broken into 2-inch lengths
1-1/2 cups Victoria Low-Sodium Marinara sauce
1/2 cup grated Parmesan cheese
1 cup whole or part-skim ricotta cheese
2 cups 4-cheese blend mozzarella cheese
Fresh or dried basil
Place tomatoes in blender and puree until smooth making sure you have 4 cups of tomato puree.  Heat oil in a 12-inch skillet over medium heat. Add onion and 1/2 tsp. salt and cook until onion begins to brown, about 5 minutes.  Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.  Add meat and cook, breaking up meat until it is no longer pink, about 4 minutes.
Scatter pasta over meat but do not stir.
No need for exact Martha Stewart measurements, just break them up into about 6 pieces.  You'll have half a box left for the next time you make this...and you will make this again!
Pour tomato mixture and marinara sauce over pasta, cover and bring to a simmer, stirring after 10 minutes, until pasta is tender, about 20-25 minutes.  Add oregano.
Off heat, stir in Parmesan and season with salt and pepper to taste.  Dollop heaping tablespoons of ricotta over the top, cover and let sit for 5 minutes.
While lasagna is resting preheat broiler.
Sprinkle with mozzarella cheese and and oregano and broil until cheese is melted and lightly browned.

14 comments:

  1. Wow Patti never knew it could be so much simpler! Cant wait to try this one!

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  2. this was AMAZING !! i added fresh parsley and fresh basil while cooking the meat ... deglazed hte pan with red wine ... i didnt add any oregano - my grandmother always said it made the gravy bitter and only belongs on pizza so as a true 100% italian i dont use oregano in my gravy ... also added lots more garlic .. it was just delicious i let the noodles really cook though because otherwise they taste like glue like the no cook noodles do which i hate ... a KEEPER for SURE !! .. when you cut it you'd swear it was layered !

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  3. I use wide egg noodles for mine. You don't have to break them just pour the amount you need right out of the bag and your done with this step of the recipe.

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  4. At what point do you add the meatloaf mix?

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    Replies
    1. If you read the recipe, it's after sauteeing the onion. Enjoy!

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  5. What is meatloaf mix?

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    Replies
    1. Meatloaf Mix is a mixture of ground beef, pork and veal. If your grocery store does not have it, use a mixture of ground beef and ground pork.

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  6. Im trying this for Sunday dinnerw. This looks scrumptious! Yummm.

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  7. I'm going to try this, using sausage instead of the meatloaf mix. My son loves lasagna, but I hate making it!

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  8. what can i use as a substitute for ricotta?

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    Replies
    1. If you don't want to use ricotta, simply omit it from the recipe.

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    2. You can use cottage cheese in place of the ricotta.

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  9. If using cottage cheese add an egg to thicken it...

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  10. If using cottage cheese add an egg to thicken

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