This meaty skillet lasagna is simple and scaled down, requiring very little prep and it will not leave behind a wake of dirty dishes.
Do not substitute no-boil lasagna noodles for the traditional, curly-edged lasagna noodles here because the no-boil noodles will fall apart. Most lasagna recipes are constructed to serve 8-10 people. Here, we just want enough to serve two people; however, this recipe is so filling, it could serve three people easy.
This recipe recommends using 85% lean ground beef to cut down on the amount of grease; however, the beef is not as flavorful as Italian sausage pork. Next time I make this, I will try it with a flavored pork sausage, what I traditionally use in any Italian recipe.
Ingredients for Meaty Skillet Lasagna
1 (28 oz) can whole peeled tomatoes
2 teaspoons good olive oil
1 small onion, chopped fine
salt & pepper
1 – 2 garlic cloves, minced
Pinch of red pepper flakes
8 ounces of 85% lean ground beef
5 curly-edged lasagna noodles or 4.25 ounces, broken into 2-inch lengths
1/4 cup mozzarella cheese, shredded
2 Tablespoons grated Parmesan cheese
1/2 cup ricotta cheese
2 Tables of chopped fresh basil
Directions for Meaty Skillet Lasagna
In a food processor, pulse the whole tomatoes until coarsely ground and no large pieces remain. You could use flavored crushed tomatoes and skip this step.
Heat oil in a 10-inch, non-stick skillet (All-Clad makes the best 10-inch, non-stick skillet in the world). Check it out and buy one here
When skillet is hot, add onion and 1/4 teaspoon salt and cook until softened – about 5 minutes.
Stir in garlic and pepper flakes and cook until you can smell them – about 30 seconds.
Add ground meat and cook, breaking up meat, until lightly browned and no longer pink – about 5 minutes.
Take the 2″ portions of broken pasta and scatter over the meat, then pour processed tomatoes over pasta.
Cover, increase heat to medium-high, allow to cook, stirring often, until pasta is tender – about 20 minutes.
Off heat – scatter mozzarella onto the mixture and half the Parmesan.
Season with salt and pepper to taste.
Dollop heaping tablespoons of ricotta over noodles, then sprinkle with remaining mozzarella and Parmesan.
Cover and let stand off heat until cheese melts.
I allowed mine to stand a full 5 minutes.
Sprinkle with basil and serve with soft, warm bread.
Make sure you DO NOT STIR in the ricotta cheese, as it will make the sauce grainy and a pink mess.
Plus the ricotta gives it a nice presentation, once it melts.