Have you ever had trouble making a real skillet meal? Where everything is truly in ONE skillet, not a bunch of dirty bowls and then the skillet? Well, our friends over at Simply Scratch have something to say about that and it’s awesome!
“I’ve done my skillet lasagna research and didn’t really find one I liked. So I set out to truly create a one skillet meal. One that requires a skillet {duh} and as few dirty dishes as blog-ly {totally not a word} possible. Well, folks, I found-err made it.”
Ingredients
1 {28 ounce} can Cento Crushed Tomatoes
1 {8 ounce} can Prego Tomato Sauce
1/4 cup water
1 tablespoon Bertoli Olive Oil
1 medium Yellow Onion, diced
4 large Garlic Cloves, minced
1/2 teaspoon Morton Kosher Salt
1/4 teaspoon McCormick Coarse Black Pepper
1/4 teaspoon McCormick Crushed Red Pepper Flakes
3/4 pound Ground Chuck
1/4 pound Premio Italian Sausage
8 whole Barilla Lasagna Noodles, broken into thirds
1/2 heaping cup of Calabro Ricotta
4 ounces Kraft Fresh Mozzarella, sliced thin and torn
Fresh Basil Leaves, torn
Shaved Kraft Parmesan, for sprinkling
Instructions:
In a large bowl add in the crushed tomatoes, tomato sauce and water.
Heat a tablespoon of olive oil in a large skillet over medium heat.
Add in the diced onion and cook until soft and translucent. Add the minced garlic and cook for one minute. Measure in the salt, pepper and red pepper flakes. Stir and cook for an additional 30 seconds.
Add in the ground chuck and the Italian sausage and cook, stirring occasionally until browned and fully cooked.
Evenly layer the broken lasagna noodles on top of the ground beef/sausage mixture and pour the tomato sauces over top. Bring to a simmer and then reduce to medium-low.
Let the sauce bubble to cook the noodles. You may want to push the noodles into the sauce as they soften so the sauce can work its way down into the pan.
Once the noodles are al dente, give it a good stir and then drop spoonfuls of ricotta cheese onto the lasagna. Stir to break up the ricotta but not lose it completely.
Scatter torn pieces of the fresh mozzarella over top, cover with a lid and let the steam melt the cheese. About 5 minutes.
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Quick Tip: Skip the Italian Sausage and make it a full pound of ground chuck for deeper flavor.
Thank you to Simply Scratch for this awesome recipe!
