Skillet Lasagna

Page 51

Cuisine: Italian | Course Type: Main Courses

(2 reviews)

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Tags: pasta Italian lasagna skillet dinner

Recipe Review

As I read this recipe, I thought to myself "this doesn't sound like it has much flavor". I don't want to make Skillet Lasagna with bottled spaghetti sauce, so I liked the idea of the diced tomatoes and tomato sauce. I tweaked this recipe quite a bit, and I'm glad that I did. First, I used three Italian sausages, mixed with ground beef. I thought it gave a nice texture. The technique for cooking I switched around. First, I browned the sausage (out of the casing) and the beef, then drained it. In the same pan, I added a wee bit of olive oil and then cooked the onion; then added the garlic and red pepper flakes and then combined it with the sauce/meat mixture. I then added some Italian seasoning (I make my own with basil, oregano, garlic, rosemary & marjoram) for more seasoning.
I did use broken up lasagna noodles. I had to add about 1/3 cup more water, to cover the noodles. I let the noodles simmer for 20 minutes and they still didn't seem cooked, and a bit soupy. So, I left the lid off for about 8 more minutes. Still it seemed soupy, so I put the lid on and carefully drained most of the liquid.
On low heat, I added Ricotta cheese (using a small scoop), the Parmesan and then I gave a generous layer of 4-cheese (provolone, mozzarella, fontina and I forget...I buy it at Trader Joe's.)
After leaving the lid on for 5 minutes, the cheese hadn't melted, so I broiled the whole skillet for 3-4 minutes.
That did the trick! I cannot imagine lasagna with lots of melted cheese. My basil garden is finished, so I didn't have any to add, or I would have.
It's a good recipe, but I think it would have been bland had I not added Italian seasoning and cheese to it.
I have some waiting for lunch tomorrow, and I'll bet it will taste even better.

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