19 May 2007

Recipe: Quick, skillet lasagna

It's getting warmer here and the search is on to find foods that can be cooked out on the grill or on the stovetop and thus not warm up the entire house. Here is a good one that worked well for our family. Have a nice salad and veggie on the side, and you've got yourself a really good meal.
Skillet Lasagna
1 lb ground meat
1 can chicken broth
1 small can tomato paste
1 can tomatoes with garlic and onion
1/2 cup wine
Italian seasonings to taste
salt/pepper to taste
1 cup ricotta or cottage cheese
1 egg
1/2 mozzarella cheese
1/4 parmesan
Italian seasonings
whole wheat lasagna noodles, broken, or whole wheat pasta like farfalle
1 c. mozzarella cheese
In large skillet with lid, brown meat. Remove, drain, rinse.
Add broth, paste, tomatoes, wine and seasonings to skillet. Whisk together til smooth, bring to a boil and allow to reduce a little. (Or just skip the homemade sauce and add a can of spaghetti sauce, tomatoes and the wine to the skillet.)
Add back the meat, then sprinkle in the noodles. While returning to a boil, mix cottage or ricotta cheese, 1/2 cup mozzarella, parmesan and seasoning together. Drop by spoonfuls into skillet. Cover and allow to simmer for about 15 minutes or til pasta is done and cheese looks like it does in lasagna! If there's too much liquid, allow it to simmer uncovered for a few minutes, but remember that it will continue to set up!
Remove from heat. Sprinkle remaining cheese over the top. Cover til and allow to melt.
Eat and enjoy!

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