Skillet Lasagna

Who doesn’t love lasagna?? If you are reading this blog and don’t even like lasagna (not mention “love”), stop reading immediately! You might want to go find a vegan blog or one that writes about boring food. This blog is NOT for you! This blog is for food lovers and appreciators of delicious, easy to make dishes and skillet lasagna happens to be one of them.  Skillet lasagna is super easy, cooks on the stove top and will send your family back for seconds! How yummy does this look???

I saw this being prepared on the Today Show and thought I needed to give it a try. I made a few changes, but here’s my finished product. I think you’ll love it! Of course, I tried to make it a little healthier by using ground turkey and whole wheat pasta. Every little bit helps right?? At least that's what I keep telling myself!

Ingredients

• 1 (28-ounce) can diced tomatoes (I always use the ones with basil, oregano and/or garlic for extra flavor)
• Water
• 1 tablespoon olive oil
• 1 medium onion, diced
• Salt & Pepper
• 3 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 1 pound ground beef or turkey 
• 10 curly-edged lasagna noodles, broken into 2-inch lengths (I used whole wheat pasta)
• 1 (8-ounce) can tomato sauce
• 1/2 cup plus 2 tablespoons grated Parmesan cheese
• 1 cup ricotta cheese
• 3 tablespoons chopped fresh basil
• 1 tablespoon Italian seasoning (or more to taste)

Preparation

Use a 12-inch nonstick skillet with a tight-fitting lid for this recipe.

To prepare: Pour tomatoes with their juices into a 1-quart liquid measuring cup. Add water until mixture measures 1 quart.

Heat oil in large nonstick skillet over medium heat until simmering. Add onion and 1/2 teaspoon 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 ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.

Scatter pasta over meat but do not stir.

Pour diced tomatoes with juices and tomato sauce over pasta and sprinkle with Italian seasoning.

Cover and bring to simmer. Reduce heat to medium-low and simmer, stirring occasionally, until pasta is tender, about 20 minutes. If you use whole wheat pasta, you might need to cook 10 minutes longer (I did).

Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes.

 Sprinkle with fresh basil and remaining 2 tablespoons Parmesan. Serve. So easy and so delicious!!