Skillet Lasagna

I love lasagna. I hate the work and layers. I mean, it all gets mixed in anyways. I was on normal cooking and found this recipe. It was meatless, so I adjusted it a little bit (like…. adding meat and omitting spices and such.) Anyways, the recipe I ended up with was a little different, but judging by the amount that got eaten, it’s a definite make again recipe. I loved it!!!

Skillet Lasagna

1 lb ground beef
1 chopped onion
2 cloves garlic
1 can stewed tomatoes
1 can tomato paste, plus one can water
parsley flakes
salt and pepper
1/2 cup mozzerella
1/2 cup ricotta cheese
8 oz lasagna noodles

Bring water to boiling. Break each lasagna piece in four pieces and cook them. (Good luck breaking those pieces. I kept flinging them all over the kitchen. Pretty sure Abby was laughing at me. She left when one of the pieces hit her in the nose).

Rummage in your kitchen storage area and find the deepest skillet you can find. Trust me, you’ll need it for all this goodness. Brown the meat with the onions and the garlic. (If you are using frozen or lean meat, add a little butter or the onions kinda burn.)  Salt and pepper it to taste. Add a decent sized dash of dried parsley flakes. Once the meat is cooked, add the cans of tomato stuff. (the stewed tomatoes I used had Italian seasonings in it already.) Stir it in really well and let it simmer. You might need to add some more water if it thickens up too much. Add the lasagna noodles and stir carefully. They like to run away from the pan. Treacherous lil guys.

Once it’s all stirred, mix in the two kinds of cheeses. Stir it really good, and make sure any hidden ricotta cheese gets all mixed in. Cover it in a layer of mozzarella cheese. Serve hot. Enjoy!

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