Sunday, October 13, 2013

Skillet Lasagna

Hey, remember that spaghetti sauce from the other day?  Here's a recipe for using it in that isn't spaghetti.  This is a skillet variation on lasagna, which is really pretty good, and a much quicker option than the pan version.  It took me 40 minutes from start to finish to make this, but I think it could be trimmed down to 30 pretty easily, especially if you had the sauce already made.

1 lb. ground beef
1 qt. or 26 oz. jar spaghetti sauce
12 lasagna noodles
1 c. ricotta or cottage cheese
2 c. shredded mozzarella cheese

If you're making your sauce, get it going first.  Chop up the onions and such and get them simmering.  It'll be ready by the time you need it.  If you're using sauce that's already made, get it heating in a saucepan.  Nothing worse than a lukewarm dish caused by unheated sauce.

Then brown a pound of hamburger.  If you do this in a stockpot you'll have room to mix everything else in later without making a mess.  Just a 6-quart one will do.
While you're waiting on this, break the noodles into about 4 pieces each and boil them (I think it took about 8-9 minutes).

When the meat is browned, the noodles cooked, and the sauce hot, mix everything together, including your ricotta or cottage cheese.  We love ricotta, and I wish I had used two cups instead of one, but I put one cup on the recipe because not everybody eats cheese like we do.  Adjust as desired.

Then life gets even better because not only did you just dump in ricotta, now you get to add two cups of mozzarella to the top and make gooey cheesy magic:

By the way, if half of your grocery budget goes to dairy like ours does, you can certainly cut this down to only one cup of mozzarella.  But if you're cutting it down because you think you should to be healthy, don't. You shouldn't.  Your body needs saturated fats (among other reasons, your cell walls are almost 50% saturated fat and don't do well when other versions are the only option) and cheese is a good one.  Also, for the love of all that is holy, please do not buy low-fat dairy products or synthetic variations; they'll do your body more harm than good.  Their nutrients tend to be fat soluble, which means that for your body to benefit from them, it needs fat.  Food in its unadulterated whole forms actually provides the nutrients you need and the components you need to access the nutrients.

After you convince yourself to put the full two cups of mozzarella on the mix, put the lid on and let it melt for a few minutes before serving. Then dig in!


  1. Must be a lasagna kind of day. We just had it for dinner. Mine took a little longer though since I used the oven. You'd be proud though - I used a full 4 cups of cheese, plus the 2 cups of cottage cheese (I prefer ricotta, but L&F in Manhattan didn't have any). Yum.

    1. Love it, I'm totally proud of you. :-D

    2. I like your thinking, Kirstyn. A little (or a lot) of cheese never hurt anyone. The best lasagna recipe I have found came from Barb McLeod. Really easy and very delish! Everything layers into a baking dish and then cooks to perfection.

  2. That. Looks. So. Good. My yen for pasta is reaching fever pitch.

    1. Can you eat rice pasta or non-wheat variations? Azure has quite a few.

    2. I'm staying away from wheat, but anything else is fine. I have some spelt linguine I'm going to try.