Monday, January 14, 2013

Skillet Lasagna

I'm becoming my mother...

I like everything to be organized and put in it's place ("Everything has a home!").  I shake my head at the overuse of profanity in movies (Is it really necessary?).  I inhale loudly when taken by surprise.  I ask the waitress for a booth when she seats us at a table (booths are so much cozier).  I believe homemade pie crust takes more time than it's worth.  And lasagna.  (Hello frozen aisle!) The exception: unique variations such as the Mexican one I made in October.

But a traditional lasagna version without all the sauce, cheese, meat, repeat?  Yes, please!  And guess what?  It tastes exactly like lasagna, but it's even more fun to eat.  I think mom would approve.

Skillet Lasagna

Serves 4

4 ounces lasagna noodles, broken into thirds (I used 5 noodles)
1/2 tablespoon olive oil
1 tablespoon unsalted butter
1/2 sweet onion, diced
2 garlic cloves, minced
1/2 + 1/8 teaspoon salt, divided
1/4 teaspoon pepper
1/2 pound 95% lean ground beef
1 (14 ounce) can crushed tomatoes
1 1/2 teaspoons dried basil
1/2 cup shredded mozzarella
1/2 cup ricotta cheese
Parmesan cheese for grating

Preheat oven to 425 degrees.  In large pot, cook broken pasta noodles according to package directions.  While pasta is cooking, season ground beef with 1/2 teaspoon salt and 1/4 teaspoon pepper.

Heat a large (mine was 10.25 inch) oven-safe skillet over medium heat. Add in olive oil and butter, then toss in onions with 1/8 teaspoon salt. Stir and cook for 3-4 minutes, until soft. Add in garlic and cook for another minute, then add in ground beef, baking it apart with a spatula or wooden spoon. Cook until just browned, about 5-6 minutes, stirring occasionally. If there is excess liquid in the pan, feel free to drain a bit.

When noodles have softened, remove with a slotted spoon or drain and set aside for a few minutes.  Once beef is browned, add in tomatoes and basil, tossing well to coat. Add in broken noodles, using the spatula or spoon to fold the beef and sauce over the noodles. Once noodles are evenly distributed and mostly under the sauce, sprinkle mozzarella on top and scoops of ricotta. Bake for 10 minutes.

Adapted from How Sweet It Is.

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