(originally made 4/2013)
I've really been trying to clear out my cabinets the last few
months. I had a partial box of lasagna noodles, and a quick search
found me this recipe from the Pink Parsley blog.
I subbed sweet Italian sausage for the ground beef. My family
doesn't like chunks of veg, so I bought crushed tomatoes and used minced
dried onion. I added the onion to the tomatoes and spices and garlic
in the food processor and pulsed it to make it smooth.
I was short a few sheets of noodles, but it didn't really make a
difference. I did find that it was hard to get them to cook through in
the 20 mins when you had to keep lifting the lid to stir them. I'd
say mine took closer to 25. I also discovered that what I thought was a
12" skillet was clearly a 10" after adding the tomatoes. I moved it
to a larger pan so I could stir without making a giant mess. lol
Make sure that the skillet you use has a heat safe handle, you don't
want to melt it under the broiler.
Overall, this was good,but only a little less work than my regular baked-in-the-oven lasagna. The guys gave it an 8.
* Exported from MasterCook *
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 14.5oz cans whole peeled tomatoes (or 1.5 28 oz cans)- used 1 28oz can crushed plus Ragu traditonal
1 Tb olive oil (omiited)
1 medium onion -- diced (used minced dried, added with the tomatoes)
kosher salt and freshly ground black pepper (omitted salt)
3 garlic cloves -- minced (3 to 4)- used jarred minced
1 pinch red pepper flakes (added to my serving at the table)
3/4 tsp dried Italian seasoning
1 lb ground sirloin (used sweet italian sausage, casings removed and crumbled)
10 lasagna noodles -- (curly-edged) broken into 2-inch pieces (only had 8 noodles)
3/4 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese (used part skim ricotta)
3 Tbs chopped fresh basil (used dried)
tomatoes, pepper, garlic, italian seasoning and minced onion to food
processor. Pulse to combine, I took mine to smooth texture.
sausage over medium heat, breaking it up, until it's cooked through.
Break up pasta noodles, drop over sausage. Cover with tomato mixture.
Stir, raise temp to medium-high and cover. You have to stir often to
avoid it sticking to pan or itself. Simmer until the pasta is cooked
through, approx 20 mins.
Heat the broiler. Off the heat, stir
in half the mozzarella and parmesan, and 1/4c ricotta. Drop remaining
ricotta by tablespoons, then add the remaining shredded cheeses.
Place under broiler until cheese melts and browns. Sprinkle with
basil before serving.
Source: adapted from "http://www.pink-parsley.com/2012/08/skillet-lasagna.html"