Categorized:
- Beef and Pork
- Main Dish
- Pasta & Italian
Tagged:
- basil
- garlic
- marinara sauce
- mozzarella cheese
- parmesan cheese
- parsley
- pasta
- ricotta cheese
Skillet Lasagna
Ingredients
- 1 Tbsp olive oil
- 1 lb (90 to 95% lean) ground beef
- 1 Tbsp minced fresh garlic
- Salt and black pepper
- 1 (24 oz) jar marinara sauce (I like to use Classico Four Cheese here)
- 1 1/4 cups water, then more if needed
- 3 Tbsp chopped chopped fresh parsley, plus more for garnish
- 3 Tbsp chopped fresh basil
- 1/4 tsp red pepper flakes, or more to taste (optional)
- 9 (7.5 oz) uncooked lasagna noodles, broken into 1 1/2-inch pieces
- 1 cup (4 oz) shredded mozzarella cheese
- 1 cup (8 oz) ricotta cheese
- 1/3 cup (1.4 oz) freshly grated parmesan cheese
Instructions
- Heat olive oil in a 12-inch skillet or braiser over medium-high heat.
- Crumble in beef in chunks then season with salt and pepper. Let sear until slightly browned on bottom for a few minutes then turn and crumble up beef. Once beef is nearly cooked through add garlic and continue to toss and cook beef through.
- Pour in marinara sauce and water. Add parsley, basil, red pepper flakes and season with salt and pepper to taste. Bring to a light simmer.
- Add lasagna noodles and toss and submerge into liquid. Cover, reduce heat to moderately low. Simmer until pasta is nearly tender, stirring occasionally and adding a little more water as needed, for about 15 minutes.
- Dollop in half of the ricotta (in about 5 scoops), sprinkle in half of the mozzarella and half of the parmesan. Stir a few times to submerge cheese. Cover with remaining half of the cheeses (again dolloping ricotta).
- Cover and continue to cook until cheese is melted, about 3 to 5 minutes longer.
- Let rest about 5 minutes off heat. Sprinkle with parsley if desired and serve.
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