Lately, I’ve been dreaming of Lasagna. I’m pretty sure this makes J very happy, because that man loves Lasagna as well (and of course A will happily devour 5 helpings of any sort of pasta that I put in front of her, my sweet little part-Italian girl!). But my energy is just gone. Seriously, the fact that I manage to get out of bed every morning is nothing short of a miracle, which I know is totally pathetic!
I knew there had to be an easier (read: lazier) way to fulfill this craving and then I remembered that I periodically pass various Skillet Lasagna recipes when I scroll through Facebook. Although, I’ve not saved any of them, I figured it couldn’t be too hard to figure it out as I go! So I did just that!
Sometimes, you create a recipes that is so delicious in the first shot that you don’t actually have tweek it the next time around- this is one of those recipes and I couldn’t be happier about it. You see, I gave this a try on a night that my parents and Grandma Eve were joining A and I for dinner (J had volleyball, but was thrilled to get the leftovers!). So I was taking a risk and flying by the seat of my pants, but I figured that if all else failed we could always order a pizza.
Pizza could not has been more unnecessary because not only did this come together really quickly, it was so delicious that everyone went in for seconds and was raving about the results! It seems that Skillet Lasagna is the perfect combination of that cheesy, meaty Lasagna goodness without all the hassle.
I’ve already made this a few times since it’s debut and the results have consistently been amazing! It’s definitely found a happy home on our dinner rotation and I couldn’t be more thrilled to be able to get all the greatness that Lasagna has to offer with only a fraction of the work and time!
Best Ever Skillet Lasagna
Source: The Life Jolie
- 1 Tbsp. of olive oil
- 1 small onion, diced
- 3 cloves of garlic, minced
- 1 lb. of ground beef
- Salt and pepper to taste
- 8 oz. of Farfalle (bowtie) pasta, cooked to al dente, as per the instructions on the box
- 3 cups of the Marinara sauce of your choice (Check out my amazing Marinara Sauce recipe!)
- 1/2 cup of water
- 2/3 cup of ricotta cheese
- 1 Tbsp. of Romano cheese + extra for sprinkling
- 1/4 tsp. of garlic powder
- 1 cup of mozzarella cheese, shredded
Heat your oil in a skillet over medium high heat. Add your onion and garlic and saute for about 5-10 minutes or until the onion has softened.
Add your ground beef and some salt and pepper to the pan and saute until browned. Drain the excess oil.
Add your pasta, sauce and water to the pan. Cover and simmer over medium heat for 7 minutes.
In a separate bowl, mix together your Ricotta cheese, 1 Tbsp of Romano cheese and garlic power while your pan simmers. Heat your broiler to low (mine allows me to choose a temperature and I went with 350 degrees)
Once the 7 minutes are up, transfer the pasta mixture to an oven-safe dish (unless your pan is oven-safe, then leave it!) and spoon gobs of the cheese mixture onto your pasta mixture.
Top with Mozzarella and a generous sprinkling of Romano cheese and place it under the broiler for 3-5 minutes of until the cheese melts.
Enjoy it with Romano cheese and if you’re feeling spicy a bit of crushed red pepper or hot pepper oil!
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