This recipe for skillet lasagna is a delicious meal for any occasion
For the Lasagna:
1 tbsp. Olive Oil
1/2 Onion, chopped
450g Lean Minced Beef
1 tsp. Salt
1 tsp. Ground Black Pepper
1 tsp. Italian Herbs (Blend)
1 tsp. Sage
3 Garlic cloves, chopped
2 cups Pasta Sauce (Meat, Marinara, Traditional, etc.)
2 cups Water
200g Pasta (I used wide noodles)
2 tbsp. Grated Italian Cheese Blend
6-8 Scoops Ricotta Cheese
1 tbsp. Shaved Parmesan Cheese
2-3 tbsp. Shredded Italian Cheese Blend
For the garnish:
1 tbsp. Fresh Parsley for garnish
1 tbsp. Shaved Parmesan cheese
Heat the skillet to medium-high, then turn the heat down to medium-low.
Add Olive oil, chopped onion, and stir. Cook for a minute, just to get them to soften.
Add the mince and cook until the beef is completely cooked.
Dab off excess oil with some bread.
Add the salt, ground pepper, Italian dried herbs and sage for the seasoning and stir.
Add chopped garlic cloves and stir.
Pour in your desired pasta sauce, then stir in about 2 cups of water.
IF you have more pasta and bigger/deeper skillet, add about 1/2 cup more sauce and water.
Add the noodles, and mix to coat them thoroughly, then add Grated Italian Cheese Blend.
Cover and allow it to cook under the lid at a LOW temperature for 13 to 15 minutes or until the pasta is completely cooked.
Remove the lid and add the Ricotta Cheese and Shaved Parmesan Cheese, then cover and cook for 5 minutes under the lid.
Take the lid off and add Shredded Italian Cheese Blend, cover and cook under the lid for 3 more minutes or until the cheese is completely melted.
Garnish and enjoy!
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Recipe provided courtesy of Sandra’s Easy Cooking food blog.