Skillet Lasagna

I LOVE lasagna, but this was way too meaty for me. I changed the recipe a little and will be trying it again in the near future with the revisions I have made below.

1/2 lb lean ground beef, chicken or turkey
1/4 lb Italian sausage, removed from casings
1 small onion, chopped
1/2 medium green pepper, chopped
3/4 cup ricotta cheese
1 jar (26 ounces) spaghetti sauce with mushrooms
1 teaspoon dried oregano
1 teaspoon dried basil
6 lasagna noodles, cooked
3 cups (12 ounces) shredded mozzarella cheese
1/2 cup grated Parmesan cheese

In a Dutch oven, brown beef, Italian sausage, onion and pepper. Drain fat, if necessary. Stir in ricotta, spaghetti sauce, oregano and basil. Simmer, uncovered, 10-15 minutes.

In a 10-in. skillet, spread 1/4 cup of the meat sauce. Top with 3 noodles, cutting to fit as needed. Spread half the remaining sauce and half the mozzarella and Parmesan cheeses. Top with remaining noodles, meat sauce and Parmesan.

Bring to a simmer. Cover and reduce heat to low; cook for 35 minutes. Sprinkle with remaining mozzarella and let stand for 10 minutes covered. Yield: 6-8 servings.

Did I change anything? I changed quite a few things in this recipe like adding the ricotta and Italian sausage and reducing the amount of beef and green peppers. I also didn’t have the herbs that the recipe calls for so I used Italian seasoning instead.

What did the family think? Everybody ate it…no complaining!

Where did this recipe come from? Taste of Home

photo from Great Meals in 30 Minutes

1 Comment

Filed under Definitely Making it Again, Easy, Everybody Ate It, Italian

One Response to Skillet Lasagna

  1. Made this last night. Big hit with everyone! I like that I didn’t have to warm up the oven (and the house) on a 100+ degree day for it. Thanks for sharing!

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