Simple and Meaty Skillet Lasagna

Name: Simple and Meaty Skillet Lasagna
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 8 Servings
Ingredients: 3 cans 3 cans (14.5-ounces) whole peeled tomatoes; 1 (8-ounce) 1 (8-ounce) can tomato sauce; 1 1 tablespoon olive oil; 1 1 medium onion; salt; 3 3 medium garlic cloves; ⅛ ⅛ teaspoon red pepper flakes; 1 1 tablespoon dried basil; ½ ½ tablespoon dried oregano; ½ ½ pound ground pork; ½ ½ pound ground beef; 12 12 curly-edged lasagna noodles; 1 1 cup shredded Mozzarella cheese; ½ ½ cup grated Parmesan cheese; ¾ ¾ cup ricotta cheese

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4.7

45 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
8 Servings
Calories
475 kcal
Course
Main Course
Cuisine
Italian

Simple and Meaty Skillet Lasagna

Iris Warren

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Whether you're entertaining or relaxing, this recipe hits the spot.

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Ingredients

Servings

3 cans 3 cans (14.5-ounces) whole peeled tomatoes
1 (8-ounce) 1 (8-ounce) can tomato sauce
1 1 tablespoon olive oil
1 1 medium onion minced
salt
3 3 medium garlic cloves finely minced
⅛ ⅛ teaspoon red pepper flakes these do not add spice – just flavor
1 1 tablespoon dried basil
½ ½ tablespoon dried oregano
½ ½ pound ground pork
½ ½ pound ground beef I used 80% lean or lean ground turkey
12 12 curly-edged lasagna noodles broken into 1 inch lengths
1 1 cup shredded Mozzarella cheese
½ ½ cup grated Parmesan cheese
¾ ¾ cup ricotta cheese do not use fat-free

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Instructions

Pulse the tomatoes with their juice in a blender or food processor until they are coarsely ground and no large pieces remain (in a food processor, that is about 12 pulses).
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring often, until the onion is softened and translucent, about 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds.
Add the ground meat and cook, breaking apart the meat, until it is lightly browned and no longer pink, 5 to 6 minutes.
Scatter the broken lasagna noodles over the meat and then pour in the ground tomatoes and tomato sauce over the pasta. Stir in the basil and oregano. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.
Off the heat, stir in half the mozzarella and half of the parmesan. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and parmesan.
Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Serve.

Nutrition Information

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Serving 1 Serving Calories 475kcal (24%) Carbohydrates 44g (15%) Protein 25g (50%) Fat 22g (34%) Saturated Fat 10g (50%) Cholesterol 69mg (23%) Sodium 619mg (26%) Fiber 4g (16%) Sugar 7g (14%)