Skillet Lasagna

(originally made  4/2013)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 *

                             Skillet Lasagna

  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)

Add tomatoes, pepper, garlic, italian seasoning and minced onion to food processor.  Pulse to combine, I took mine to smooth texture.

Brown 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 ""


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