3-Cheese Lasagna Skillet
Photo by: Chad Elick
This easy skillet lasagna is ready in just 30 minutes, and is loaded with ooey-gooey cheese, hearty beef, chunky tomatoes, pasta, and lots of cheese. It's so easy and delicious you'll never want to make ordinary lasanga again.
Click here to read about this recipe on The Simple Kitchen blog
Click here to read about this recipe on The Simple Kitchen blog
ingredients: Add all to shopping list
2 Tbsp extra virgin olive oil
1 lb 93% lean ground beef
3 cloves garlic, minced or pressed
2 tsp kosher salt
1 tsp fresh ground black pepper
1/2 tsp red pepper flakes
2 tsp dried oregano
2 tsp dried basil
1 tsp dried rosemary
16-oz box Campanelle pasta
2 (14.5-oz) cans diced tomatoes, no salt
3 cups water
4-oz shredded fresh Parmesan cheese
8-oz fresh mozzarella cheese, sliced into 5 pieces
4-oz whole ricotta cheese
1/4 cup fresh basil, chopped
1 lb 93% lean ground beef
3 cloves garlic, minced or pressed
2 tsp kosher salt
1 tsp fresh ground black pepper
1/2 tsp red pepper flakes
2 tsp dried oregano
2 tsp dried basil
1 tsp dried rosemary
16-oz box Campanelle pasta
2 (14.5-oz) cans diced tomatoes, no salt
3 cups water
4-oz shredded fresh Parmesan cheese
8-oz fresh mozzarella cheese, sliced into 5 pieces
4-oz whole ricotta cheese
1/4 cup fresh basil, chopped
directions:
1. In a large oven safe skillet over medium-high heat, warm oil. Add beef, garlic, salt, pepper, oregano, basil, and rosemary. Stir to combine. Allow meat to brown, stirring occasionally. About 7 minutes.
2. Preheat oven to broil.
3. Add pasta, tomatoes and water to skillet. Stir until well combined and pasta is submerged. Cover and cook until pasta is al dente, stirring occasionally. About 7-8 minutes.
4. Remove from heat and stir in Parmesan cheese. Place a mozzarella slice in the center of the skillet and the 4 remaining evenly around the skillet. Dollop the ricotta in the spaces between the mozzarella. Place skillet in oven until mozzarella cheese is golden brown and bubbly. About 3-5 minutes. CAUTION SKILLET IS HOT!!! Use a pot holder to remove from oven. Sprinkle with fresh basil and serve.
KITCHEN COUNTER:
Serves 8.
Also See:
Tortellini and Vegetable Soup
30-Minute Meat Lovers Pizza Pasta Bake
Simple Mexican Lasagna - Ready in 30 Minutes
Donna and Chad Elick are authors of the blog The Slow Roasted Italian. Donna is the recipe developer, cook and party planner, and Chad is the resident taste tester, photographer and designer. Creating delicious meals in a snap is what they do best, so pull up a chair and join them! For more, visit TheSlowRoastedItalian.com, and follow their weekly blog on dash, The Simple Kitchen.
