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Skillet Lasagna
Andrew Fowler

Skillet Lasagna

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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 lb 90% lean ground beef
  • 1 small onion diced
  • 2 garlic cloves minced
  • 1 tsp dried basil
  • 1/2 tsp dried oregano
  • 1 can 28 oz crushed tomatoes
  • 2 1/2 cups water
  • 1/2 cup water reserved as needed
  • 8 oz regular dry lasagna sheets broken into 2-inch pieces
  • 3/4 tsp fine salt
  • 1/4 tsp black pepper
  • 3/4 cup whole-milk ricotta
  • 1/4 cup finely grated Parmesan
  • 4 oz low-moisture mozzarella grated

Method
 

  1. Brown beef and onion in a deep 12-inch 5-quart saute pan over medium-high heat for 8 minutes, breaking up the meat and cooking to 160°F. Drain excess fat.
  2. Add garlic, basil and oregano for 30 seconds, then crushed tomatoes, the 2 1/2 cups water, salt and pepper. Bring to a simmer.
  3. Add broken lasagna sheets a few pieces at a time, pushing them under the sauce and separating overlapping sheets. Cover loosely and simmer over medium-low heat for 16 to 20 minutes, lifting and stirring every 3 minutes until tender; add reserved water as needed.
  4. Mix ricotta with Parmesan in a bowl. When the pasta is tender and the sauce still moves around it, spoon 8 small dollops over the skillet and scatter mozzarella between them.
  5. Cover tightly and heat on low for 3 to 4 minutes until mozzarella melts and ricotta is hot. Rest off the heat for 3 minutes before spooning into bowls.