One Pan Skillet Lasagna

October 12, 2015

303

This One Pan Skillet Lasagna is fantastic! No layering of noodles, and no mess. The pasta is cooked right in the sauce, with gives it an extra delicious flavor, and I added some small spoonfuls of ricotta cheese on top, with some fresh chopped basil. The flavor is spot-on, and the whole dish couldn’t be easier to make!

1 Tbsp olive oil
1 lb. ground beef
1 clove minced garlic
1 Tbsp dry minced onion
24 oz tomato sauce
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/8 teaspoon garlic powder
1/8 teaspoon crushed red pepper flakes, optional
8 ounces bite size pasta (like used penne and farfalle)
1 1/2 cups water
Kosher salt and freshly ground black pepper, to taste
1/4 cup fresh parmesan cheese
3/4 cup shredded mozzarella cheese
1/2 cup ricotta cheese
2-3 Tbsp freshly chopped basil, for topping

Heat olive oil in a large skillet over medium high heat. Add ground beef and season with some salt and pepper. Brown meat and drain grease.
Stir in garlic, minced onion, pasta sauce, oregano, basil, garlic powder and red pepper flakes. Season with salt and pepper, to taste.
Bring sauce to a simmer and stir in pasta and water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13-15 minutes.
Remove from heat. Stir in parmesan and mozzarella cheese. Spoon a few scoops of ricotta on the top, and cover for a few minutes to allow the cheese to warm.
Top with fresh basil. Serve immediately.

1 Tbsp olive oil 1 lb. ground beef 1 clove minced garlic 1 Tbsp dry minced onion 1 (24 oz) jar Bertolli Tomato and Basil Sauce or homemade 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/8 teaspoon...
See the full directions on my site

Nutritions

Calories
675

Sodium
782mg
32% DV

Fat
42g
65% DV

Protein
48g
97% DV

Carbs
23g
7% DV

Fiber
7g
28% DV