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 ground beef in 12-inch skillet over medium-high heat; drain.
• Stir in Sauce and water. Bring to a boil. Stir in uncooked noodles. Cook covered over medium heat, stirring frequently to separate noodles, until noodles are tender, about 20 minutes.
• Top noodles with spoonfuls of ricotta cheese, then sprinkle with mozzarella cheese. Simmer covered until cheeses are melted, about 5 minutes. Sprinkle, if desired, with grated Parmesan cheese.

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.

WEEKNIGHT LASAGNA TOSS

Steps:

• Brown meat in large saucepan; drain.
• Add next 5 ingredients; mix well. Bring to boil. Stir in noodles; cover.
• Cook on medium-low heat 10 to 15 min. or until noodles are tender, stirring occasionally. Remove from heat. Sprinkle with cheese; cover. Let stand 5 min. or until cheese is melted.

WEEKNIGHT LASAGNA

Steps:

• In a large 12-inch skillet, heat 1 tbsp olive oil over medium-high. Saute the onion with 1 tsp salt until soft and translucent, 6 minutes. Add the garlic and saute for 30 seconds. Add the ground beef. Break up the beef and cook until browned, 8-12 minutes. Add salt, red pepper flakes, dried basil, tomato paste, and tomato sauce. Simmer for 8 minutes. Remove from heat and set aside.
• In a large bowl, combine the ricotta cheese, eggs, Parmesan cheese, pepper, 1 tsp salt, and parsley. Mix all ingredients.
• Cook lasagna noodles al dente with six quarts of water. Once boiling, add ¼ cup of salt. Cook for 8-11 minutes. Drain and set aside.
• Grease a 9x13 pan well. Star by layering ½ cup of the red sauce evenly on the bottom of the pan. This will be a very thin layer but helps the pieces come out of the pan when removed. Layer noodles in the pan, slightly overlapping. The noodles may not be long enough for the pan, so a noodle may need to be cut to fit. Spoon half the ricotta mixture on top of the noodles. Next, add a layer of half the meat and red sauce. Layer on half a pound of mozzarella cheese. Repeat the layering, starting with the noodles. Finish with the remaining half pound of mozzarella cheese and reserved parmesan cheese.Note: At this point, the lasagna can be covered up tightly and frozen for up to one month. When ready to bake, let thaw in the refrigerator for eight hours.
• Bake at 350°F for 45 minutes, bubbling throughout the lasagna. Once baked, cool for 15 minutes before cutting into pieces.

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.