Easy One-Pan Skillet Lasagna

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 ::

  • browned ground beef (drained or pre-cooked and frozen)
  • crushed tomatoes
  • favorite jarred pasta sauce
  • red wine
  • ground fennel
  • sea salt
  • crushed red pepper flakes (more or less optional)
  • dried pasta (I used Paccheri)
  • water to cover pasta
  • whole milk ricotta cheese
  • dash of black pepper (optional)
  • 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!

Easy One-Pan Skillet Lasagna

Prep Time: 10 Mins Cooking Time: 45 Mins Total Time: 55 Mins
Ingredients:
  • 1 lb browned ground beef (drained or pre-cooked and frozen)
  • 18 oz crushed tomatoes
  • 8 oz favorite jarred pasta sauce
  • 6 oz red wine
  • 1/2 t ground fennel
  • 1 1/2 t sea salt
  • 1/4 t crushed red pepper flakes (more or less optional)
  • 1 lb dried pasta (I used Paccheri)
  • water to cover pasta
  • 15 oz whole milk ricotta cheese
  • dash of black pepper (optional)
  • 8 oz Monterey jack cheese, sliced
Directions:
  1. Preheat oven to 350°.  In a large + deep lidded skillet (12′ x 2 1/2″) – spray with nonstick spray and brown and drain ground beef*. 
  2. Add crushed tomatoes, pasta sauce and red wine. 
  3. Bring to boil.
  4. Add fennel, salt and red pepper flakes.
  5. Pour uncooked pasta over the meat and sauce.
  6. Stir to coat and pour water over pasta to cover.
  7. Dollop ricotta over top of pasta. Sprinkle ricotta with black pepper if desired.
  8. Cover skillet and place into preheated oven.
  9. Bake 45 minutes or until pasta is tender and saucy.
  10. Once pasta is tender, remove from oven, add Monterey jack cheese slices and place under the broiler for 1 min (keep a close eye to keep from burning).
  11. Serve.
  12. I prefer to brown ground beef in bulk and freeze in 1 lb portions. For this recipe, I simply began by bringing the tomatoes, wine and seasonings to boil. Then added frozen ground beef and pasta and followed the remining steps as listed.


In true show & tell form: "I am open for questions & comments"


 
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