Recipe #20: Lasagna Skillet

I like lasagna, but I admit it’s something I don’t make very often for two reasons. 1)It dirties so many dishes and 2)It requires too much prep work, so when I found this recipe at Tasty Kitchen I added it to my list of food to make while I was in Calgary. I’m not really sure how Shane and Michelle are surviving without me since it really was a week of good eats.

Anyway, this lasagna skillet, not at all easy to take a nice picture of. Compared to the original my version looks like slop, but I will say this, it was amazingly tasty slop. We made this the day we spent in Banff so Shane even got to help because we kept phoning him to start this, turn on that, cut this, etc.

Ingredients

  • FOR THE SAUCE:
  • 1 pound Ground Beef {I Used 93/7}
  • 1 cup Diced Onion
  • 1 clove Garlic, Minced
  • 1 whole Small Zucchini, Diced
  • 1 jar Pasta Sauce (24 Ounce Jar) Plus 1/2 Jar Of Water To Wash Out Jar
  • 1 whole Bay Leaf
  • 1 teaspoon Dried Basil
  • ½ teaspoons Dried Oregano
  • Salt And Pepper, to taste
  • _____
  • FOR THE PASTA:
  • 1 pound Short Cut Pasta
  • 3 Tablespoons Butter
  • ½ cups Ricotta Cheese
  • 2 cups Grated Mozzarella Cheese

Preparation Instructions

Bring a large pot of water to boil. Salt water and stir in pasta.

While pasta is cooking, heat a very large skillet to medium high heat. Break meat apart in hot pan and cook until brown. Stir in onions, garlic and zucchini. Saute 5-6 minutes or until onions are tender. Stir in pasta sauce, water and seasonings. Simmer until pasta is done.

Cook pasta until al dente (according to package instructions for al dente). Drain and immediately return pasta to cooking pot. Stir in butter, ricotta cheese and mozzarella cheese until well incorporated and cheese starts to melt. Remove bay leaf from pasta sauce. Pour entire pot of pasta into hot sauce and stir to coat everything thoroughly. Top with more cheese if desired and serve hot topped with a bit of fresh parsley.

I enjoyed that this tasted like lasagna, and Michelle who weirdly enough hates the sweet ass cheese layer of normal lasagna loved that the cheese was stirred in. I’m surprised it turned out so well considering I was cooking at Shane and Michelle’s and hello, they of course didn’t have oregano, bay leaves, or basil, so I used salt and pepper, spice of champions.

Will I make this again? Yes, because I’m curious to know how it will taste when I actually have all the ingredients!

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