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Easy Skillet Lasagna

Source of Recipe

From "Half Homemade, Fully Delicious" by David Venable


Recipe Introduction

"One evening I was craving lasagna but didn't have the time to cook the noodles and layer it the traditional way. Instead, I combined broken-up noodles with a tomatoey, meaty sauce and some cheese and cooked the whole thing in a cast-iron skillet with a lid. If your skillet doesn't have a lid, just use one from another pot. Serve with a Caesar salad or some steamed broccoli."

List of Ingredients

â—¦ 1 ¼ cups (6 ounces) plus ¾ cup (3 ounces) shredded whole-milk mozzarella
â—¦ 1 cup whole-milk ricotta
â—¦ â…“ cup plus â…“ cup chopped fresh basil
â—¦ ¼ cup (¾ ounce) grated Parmigiano-Reggiano
â—¦ 2 teaspoons dried oregano leaves
â—¦ ½ teaspoon plus 1 teaspoon kosher salt
â—¦ ½ teaspoon plus ½ teaspoon freshly ground black pepper
â—¦ 1 pound lean ground beef
â—¦ 1 24-ounce jar marinara sauce
â—¦ 1 9-ounce box oven-ready lasagna noodles, broken into 2-inch pieces


Recipe

Mix 1 ¼ cups mozzarella, the ricotta, â…“ cup basil, Parmigiano-Reggiano, oregano, ½ teaspoon salt, and ½ teaspoon pepper in a bowl until combined.

Heat a large cast-iron skillet over medium-high heat. Add the beef and the remaining 1 teaspoon salt and ½ teaspoon pepper and cook, stirring frequently to break the beef into smaller pieces, until the meat is browned, 7 to 9 minutes.

Put the marinara sauce, 2 cups water, and broken noodles in a bowl. Mix until the noodles are thoroughly coated with the sauce, then add them to the skillet and stir. Reduce the heat to medium-low, cover, and simmer, stirring occasionally until the noodles are tender, 25 to 30 minutes. Spoon dollops of the cheese mixture on top of the noodles and sprinkle with the remaining ¾ cup mozzarella. Cover and continue to cook until heated through and the cheese is melted, 10 to 15 minutes more. Let sit for 15 minutes before serving, garnished with the remaining â…“ cup basil.

Makes 8 servings