Skillet Lasagna | FoodsOfOurLives.com
Don’t you just love quick, easy meals? I do!
This is not only quick and easy, it only uses one pan making cleanup easy as well. Total score.
I also use pantry staples that are quite cheap, except the fresh mozzarella of course, don’t mess with my expensive cheese. There is just certain things a girl can’t give up. Expensive cheese is one of them.
My husband and two year old actually preferred this before I added the cheese so if you are dairy-free you could just make this without the cheese and call it good. I suppose it’s just a pasta with meat sauce at that point but no big deal if it tastes amazing, right?
At any rate. We were all extremely in love with this dish, if you wanted to get fancy and creative you could make up a ricotta mixture like you would with lasagna and drop spoonfuls of that into the sauce. I didn’t have any ricotta and was trying to keep it simple anyway so I didn’t.
- Oil for cooking
- 4 cloves garlic, minced
- 1 medium yellow onion, diced
- 1 pound ground beef
- 2 tablespoons fresh basil, minced
- 1 teaspoon dried oregano
- 1 teaspoon sea salt
- ½ teaspoon freshly ground black pepper
- 1 28oz can crushed tomatoes
- 2-3 cups water
- 1 pound small pasta, (bowtie, macaroni, spirals, etc.)
- 1 pound diced fresh mozzarella
- Place a large skillet over medium-high heat and add the oil.
- Once hot, add the onions, cook until just starting to soften and then add the garlic, cook another 2 minutes.
- Add the meat, basil, oregano and salt breaking it up into small bits, cook until no pink remains.
- Add the pepper, tomatoes, water and pasta, bring to a simmer, reduce heat and cover. Stir after about 10 minutes and add more water if necessary to cook the pasta the rest of the way.
- Once the pasta is cooked to your liking, add in the cheese. Toss it around and then cover again until the cheese gets all melty.
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