Ricotta Cheese. Parmesan cheese. Mozzarella Cheese… melted together with a sausage, meaty mixture and savory Italian tomato sauce, all in one pan and all thrown together in under 30 minutes…need I say more?
I think my 3 year old daughter had 4 servings of this at dinner and she said “Yum”.
Blink, Blink…That is what I did in response because this is coming from a girl who lately, on a good night, sits at the dinner table for 3 minutes and eats 4 bites of what i’m cooking!
One point for team Mom! Yes!:)
My husband loved the sausage, and ate all the leftovers for lunch the next day.
My 16 month also chowed down his fair share!
In conclusion, this meal has all the tasty elements of your normal lasagna, but comes together as easy as mac and cheese, and has won over the hearts of my entire family! This will definitely be a regular on our dinner table!
Quick and Easy One Skillet Meaty Lasagna
* Note: This meal has all the flavors of classic lasagna, but comes together so much faster! Perfect for a weeknight or any time!
3 (14.5 ounce) cans whole peeled tomatoes (you could also just use crushed tomatoes)
1 (8 ounce) can tomato sauce
1 tablespoon olive oil
1 medium onion, minced
3 medium garlic cloves, finely minced
1/8 teaspoon red pepper flakes (these do not add spice – just flavor!)
1 tablespoon dried basil
1/2 tablespoon dried oregano
1/2 pound ground pork
1/2 pound ground beef (I used 80% lean)
12 curly-edged lasagna noodles, broken into 1 inch lengths
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese
Pulse the tomatoes with their juice in a blender or food processor until they are coarsely ground and no large pieces remain (in a food processor, that is about 12 pulses0.
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring often, until the onion is softened and translucent, about 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until it is lightly browned and no longer pink, 5 to 6 minutes.
Scatter the broken lasagna noodles over the meat and then pour in the ground tomatoes and tomato sauce over the pasta. Stir in the basil and oregano. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.
Off the heat, stir in half the mozzarella and half of the Parmesan Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and Parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Serve.
Recipe Source: Adapted only a smidge from melskitchencafe.com or click here.