Skillet Lasagna Topped with Ricotta

Name: Skillet Lasagna Topped with Ricotta
Yield: 4 servings
Ingredients: 8 oz tomato sauce; 28 oz canned tomatoes; 3 T basil; 3 cloves garlic; 1 pound ground beef; 10 curly-edged lasagna noodles; 3 T olive oil; 1 medium onion; 0.5 t oregano; 0.5 c parmesan cheese; 0.125 t pepper flakes; 1 c ricotta cheese; 4 servings salt & pepper; 2 T tomato paste; 1.5 cups water

Skillet Lasagna Topped with Ricottan is a main course that serves 4. For $2.94 per serving, this recipe covers 38% of your daily requirements of vitamins and minerals. One serving contains 896 calories, 45g of protein, and 46g of fat. Only a few people made this recipe, and 1 would say it hit the spot. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up ground beef, water, curly-edged lasagna noodles, and a few other things to make it today. This reci

Ingredients

8 oz tomato sauce
28 oz canned tomatoes
3 T basil
3 cloves garlic
1 pound ground beef
10 curly-edged lasagna noodles
3 T olive oil
1 medium onion
0.5 t oregano
0.5 c parmesan cheese
0.125 t pepper flakes
1 c ricotta cheese
4 servings salt & pepper
2 T tomato paste
1.5 cups water

Instructions

1. Heat oil in a large nonstick skillet over medium heat until the oil is shimmering. 2. Add onion and 1/2 t. salt, cook until onion is softened and beginning to brown, about 5-7 minutes. Stir in garlic, tomato paste, oregano and red pepper flakes. Cook, stirring constantly until garlic is fragrant and the tomato paste is distributed., about a minute. 3. Add ground beef, cook until the meat is no longer pink, about 5 minutes. 4. Pour the diced tomatoes (undrained) into a large measuring cup, add enough water to the tomatoes to measure 4 cups. 5. When the meat is browned, scatter the lasagna noodles evenly over the top of the meat (do not stir). 6. Pour the diced tomatoes and water, and the tomato sauce evenly over the top of the noodles. Cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring once or twice during cook time, until pasta is tender, about 20 minutes. 7. Remove skillet from heat, stir in the 1/2 c. Parmesan. Season to taste with salt & pepper. Dollop rounded tablespoons of the ricotta evenly over the top, cover and let stand for 5 minutes, to let the ricotta warm through. 8. Sprinkle with the basil and remaining 2 T. Parmesan.

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