Easy Weeknight Skillet Lasagna Food

EASY WEEKNIGHT SKILLET LASAGNA

Steps:

• Blend everything together until smooth and evenly combined. Set aside.
• Drizzle about 2 tablespoons of olive oil into a large skillet over medium heat. Add the ground beef and break it up into small pieces with a wooden spoon. While the meat is still pink, season with crushed red pepper flakes, a big pinch of kosher salt, and black pepper. Continue to cook the meat until about 80% browned, then stir in the diced onions.
• Season the mixture with granulated garlic, and onion powder and continue cooking until the onions are softened and the meat is fully browned, about 5 minutes.
• Pour in the balsamic vinegar, and stir to combine. Let the balsamic vinegar cook down for about 2 minutes, then stir in the garlic for 1 minute.
• Pour the marinara sauce over the beef mixture. Add 1 cup of water to the marinara jar and shake to loosen any leftover sauce, then pour it into the beef mixture. Stir to combine.
• Toss in the broken lasagna noodles, and push them into the mixture to ensure they're submerged. Cover the skillet and allow the noodles to cook and soften, about 20-25 minutes, stirring every 5 minutes to prevent the noodles from sticking together. If at any point you need to add additional water, do so in 1/3 cup increments.
• Once the pasta is tender, give it a taste and adjust seasoning if needed (but if you use Rao's, you most likely won't need to adjust).
• , and layer the remaining mozzarella cheese over the pasta. Dollop the ricotta mixture all over the top of the pasta and cover with a lid. Let the ricotta cheese mixture cook and melt for about 6 to 8 minutes.
• If you'd like to finish this under the broiler to get the top toasty and spotty, feel free to do so. Otherwise, you're all done! Garnish with the remaining fresh parsley and basil. Let this cool for about 10 minutes, then serve.

WEEKNIGHT SKILLET LASAGNA

Steps:

• Brown meat and onion in large saucepan; drain fat. Add peppers, garlic, pasta sauce, water and dressing; bring to boil. Add noodles; stir, cover.
• Cook over medium-low heat 10 to 15 minutes, stirring occasionally, until noodles are tender. Remove from heat, stir in ricotta cheese, sprinkle with italiano cheese blend; cover for 5 minutes, or until cheese is melted.

SKILLET LASAGNA

Steps:

• Skillet Pizza Lasagna: Substitute 2 15 oz cans of pizza sauce for pasta sauce and add 1/2 cup diced pepperoni.
• Cook meat, pepper, onion and garlic over med heat for 10 minutes, stirring occasionally until meat is brown.
• Drain.
• Stir in remaining ingredients except for the cottage cheese.
• Heat to boiling, stirring occasionally.
• Reduce heat; simmer uncovered for 10 to 12 minutes or until pasta is done.
• Stir in cottage cheese.
• Spread shredded cheese over the top and cover until melted.

EASY WEEKNIGHT LASAGNA- THE BEST!

Steps:

• In a large skillet heat olive oil over medium heat.
• Add garlic.
• Add Ground Beef and Italian Seasoning.
• Cook until browned and crumbly.
• add sauce to skillet, mix with beef and continue cooking until combined.
• In a mixing bowl- mix ricotta cheese and parmigiana cheese- set aside.
• Preheat oven to 375 Degrees.
• Grease a 9 X 9 Square pan ( or what ever you have).
• spread layer of meat sauce on bottom.
• next layer of Barilla lasagna sheets- single layer.
• next layer meat sauce.
• next layer of ricotta cheese mix.
• sprinkle with mozzarella cheese.
• repeat until all used up making top layer mozzarella cheese.
• COVER with aluminum foil( do not forget to cover).
• cook for 30 minutes.
• uncover and cook for 10 minutes more until bubbly.