Skillet Meaty Lasagna Food

BEST ONE-SKILLET LASAGNA

Steps:

• Cook meat in a 12-inch nonstick skillet over high heat, breaking it into pieces with a wooden spoon until fat renders, 3-5 minutes. Drain.
• In the skillet stir into the meat, garlic, red pepper flakes and 1/2 tsp salt and cook over medium-high heat until fragrant, about 30 seconds.
• Sprinkle broken noodles into skillet, then pour in tomato sauce and water so that it covers the noodles (you may need to add extra water if noodles are especially dry).
• Cover and cook, stirring often at a vigorous simmer until noodles are tender, about 20 minutes.
• Turn off heat, stir in half of the mozzarella and half of the parmesan. Season with salt and pepper to taste.
• Dot heaping tablespoons of ricotta over the noodles, then sprinkle the remaining cheeses.
• Cover and let stand off heat until cheeses melts, 3-5 minutes.
• Sprinkle with basil before serving.

SKILLET LASAGNA

Steps:

• Heat the 1/4 cup olive oil in a large skillet over medium-high heat. Add the garlic; cook, stirring, until golden, 1 minute. Add the tomatoes, 1 tablespoon of the herbs, 1/2 teaspoon salt, and pepper to taste; cook until saucy, about 5 minutes. Transfer to a blender and carefully blend until smooth (see Cook's Note). Return 1 cup of the sauce to the skillet and reduce the heat to low; reserve the remaining sauce.
• Meanwhile, combine the ricotta, egg, the 2 tablespoons Parmesan, the remaining 3 tablespoons herbs, 1/2 teaspoon salt, and pepper to taste in a medium bowl.
• Place 2 lasagna noodles over the sauce in the skillet. Layer half of the carrots and zucchini on top; drizzle with olive oil and season with salt and pepper. Cover with half of the spinach, half of the ricotta mixture, a few pieces of mozzarella and 2 to 3 tablespoons of the reserved tomato sauce. Repeat the layers, ending with noodles. Top with the remaining sauce and mozzarella. Cover and simmer until the lasagna is cooked and the mozzarella melts, 20 to 25 minutes.
• Let rest for a few minutes before slicing. Garnish with more Parmesan and fresh herbs.

SKILLET LASAGNA

Steps:

• Pour the tomatoes with their juice into a quart measuring cup. Add enough water to the tomatoes to measure 4 cups.
• Heat the oil in a 12-inch nonstick skillet over medium heat until shimmering. Add the onion and 1/2 teaspoon salt and cook until softened, about 5 minutes.
• Stir in the garlic and red pepper flakes and cook until fragrant, about 15 seconds. Add the meatloaf mix and cook, breaking up the meat into small pieces with a wooden spoon, until no longer pink, about 5 minutes.
• Sprinkle the noodle pieces evenly over the meat. Pour the diced tomatoes and tomato sauce over the pasta. Cover and bring to a simmer. Reduce the heat to medium-low and continue to simmer, stirring occasionally, until the pasta is tender, about 20 minutes. (The sauce should look watery after 15 minutes of cooking. If dry, add up to 1/4 cup additional water to loosen the sauce.).
• Remove the skillet from the heat and stir in 1/2 cup Parmesan. Season with salt and pepper to taste. Dot heaping tablespoons of the ricotta over the noodles. Cover the skillet and let stand off the heat for 5 minutes.
• Sprinkle with the basil and serve, passing the extra Parmesan separately.

LASAGNA IN A SKILLET - IN ABOUT 30 MINUTES!

Steps:

• Cook meat in a large nonstick skillet over medium-high heat, breaking it into pieces with a wooden spoon, for about 5 minutes (until cooked through).
• Drain meat and return to skillet.
• Stir in garlic, red pepper flakes and 1/2 t. salt and cook over medium-high heat until fragrant (about 30 seconds -- do not burn garlic).
• Sprinkle broken lasagna noodles into the skillet, then pour in marinara sauce and water over the top.
• Cover and cook, stirring often and adjusting heat as necessary to maintain a vigorous simmer, until noodles are tender (about 20 minutes).
• Take the skillet off the heat source and stir in half of the mozzarella and half of the parmesan. Season with salt and pepper.
• Dot heaping tablespoons of ricotta over the noodles, then sprinkle with remaining mozzarella and parmesan.
• Cover and let stand off heat until the cheeses melt (about 3-5 minutes).
• Sprinkle with basil before serving.

COOKS COUNTRY SKILLET LASAGNA

Steps:

• Pour tomatoes with their juices into 1 quart liquid measuring cup. Add water until mixture measures 1 quart.
• Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and 1/2 teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes snd cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.
• Scatter pasta over meat but do not stir. pour diced tomatoes with juices and tomato sauce over pasta. Cover and bring to simmer. Reduce heat to medium-low and simmer stirring occasionally, until pasta is tender, about 20 minutes.
• Remove skillet from heat and stir in 1/2 cup Parmesan. Season with salt and pepper. Dot with heaping tablespoons ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 3 tablespoons parmesan. Serve.

CREAMY SKILLET LASAGNA

Steps:

• Combine tomato sauce, olive oil, sugar, ital.
• seasoning, salt, pepper, cinnamon, garlic.
• Cook over med.
• low heat while browning ground beef in seperate pan.
• Drain beef and add to sauce.
• Stir add water and pasta.
• Bring to a boil.
• Reduce heat to medium and cover.
• Cook for about 12-15 minutes.
• Or until noodles are very close to done.
• Mix cottage cheese, sour cream, parmesan and parsley.
• Mix half of mixture into pan, stir well.
• Drop remaining mixture in spoonfuls over top.
• Sprinkle with mozzarella cheese.
• Cover and cook about 5 minutes until cheese has melted.
• Let stand 5-10 minutes before serving.

SKILLET LASAGNA

Steps:

• Pour the tomatoes with their juices into a 1-quart liquid measuring cup.
• Add water until the mixture measures 1 quart.
• Heat the oil in a large nonstick skillet over medium heat until shimmering.
• Add the onion, red bell pepper, and 1/2 teaspoon salt and cook until the onion begins to brown, about 5 minutes.
• Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
• Add the ground meat and cook, breaking apart the meat, until no longer pink, about 4 minutes.
• Scatter the pasta broken into 2" lengths over the meat but do not stir.
• Pour the diced tomatoes with their juices and tomato sauce over the pasta.
• Cover and bring to a simmer.
• Reduce the heat to a medium-low and simmer, stirring occasionally, until the pasta is tender, about 20 minutes.
• Remove the skillet from the heat and stir in 1/2 cup parmesan.
• Season with salt and pepper.
• Dot with heaping tablespoons of the ricotta, cover, and let stand off the heat for 5 minutes.
• Sprinkle with the basil and the remaining 2 tablespoons parmesan and serve.