Easy One-Pan Skillet Lasagna
It’s ‘that time’ in the school year where easy dinnertime solutions are becoming a little stagnant. I mean roasted chicken and bagged salad can only please the herd for so long!!
This dinner looks and tastes like it took planning and talent – but really, it’s all about a thoughtfully stocked pantry and some universally handy cookware.
So here’s what you’ll need – a heavy, deep large lidded skillet and a few pantry staples ::
- 1 1/2 lb browned ground beef (drained or pre-cooked and frozen)
- 14 oz crushed tomatoes
- 18 oz favorite jarred pasta sauce
- 8 oz red wine
- 2 t ground fennel
- 1 t sea salt
- 1 t crushed red pepper flakes (more or less optional)
- 1 lb dried pasta (I used Paccheri)
- water to cover pasta
- 1 1/2 c whole milk ricotta cheese
- dash of black pepper (optional)
- 8 oz Monterey jack cheese, sliced
Combine the first nine ingredients, stirring and bring to a boil. Place dollops of ricotta evenly atop the saucy pasta and beef. Then cover and place in a 350° preheated oven.
Bake for 45 minutes or until the skillet lasagna is bubbly and the pasta is tender.
Remove from the oven, top with sliced Monterey jack cheese and place under the broiler for one minute until the cheese is golden and melted.
Oh my – this one is a winner from beginning to end. Gooey and hearty –warm and tasty. This one hits every mark. I just love it. AND — ‘thank you my favorite piece of cookware’ :: my giant Le Creuset braiser. You are worth your weight in gold. One pot meals are my most fave. Easy to make – easy to eat – easy to clean! YAY YAY!