Well Hurricane Sandy is supposed to arrive today, unlike last year with Hurricane Irene, I didn’t reap any benefit from it. This time I am happy to say that this storm has gotten me off both today and tomorrow from work. I am not looking forward to going back on Halloween, though. Hopefully we don’t lose power since I have some kitchen projects in mind. I hope everyone who is affected by the storm stays safe and hopefully it won’t be as severe as it is being made out to be.
For some reason, these days I am feeling a little less energetic. I blame it on those little guys at work, man are they exhausting. In fourth grade, I was able to sit down while they were working, I am on my feet all day long with this new position. As I mentioned before, I do love it and it makes the day go by super fast, but at the same time the only thing I want to do when I get home is plop on the couch. Good thing I don’t have kids of my own yet, I give you props grade partners. I have been relying on easy, but delicious meals when I am feeling this way.
This Skillet Lasagna is the perfect meal after a long day of work. It is comforting and a cinch to make. I like to refer to it as the lazy person’s way of making lasagna. The only real thing that you need to make sure you do with this recipe is to stir those noodles every few minutes, if you don’t you will get one clump of a mess with them. We enjoyed this for dinner one Saturday night after I had gone to church and it was ready in under a half hour, what’s not to love about that?!
Yield: 4 to 6 servings
3 (14.5 oz) cans whole peeled tomatoes (or 1.5 28 oz cans)
1 Tbs olive oil
1 medium onion, diced
kosher salt and freshly ground black pepper
3-4 garlic cloves, minced
pinch red pepper flakes
3/4 tsp dried Italian seasoning
1 lb ground sirloin
10 (curly-edged) lasagna noodles, broken into 2-inch pieces
3/4 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese (part-skim is fine)
3 Tbs chopped fresh basilWhat you’ll do:Pulse the tomatoes in a food processor until coarsely ground and no large pieces remain, about 12 pulses.In a 12-inch nonstick skillet heat the oil over medium heat. Add in the onion, a 1/2 teaspoon of salt and cook, stirring often, until translucent, about 5 to 7 minutes. Stir in the garlic, pepper flakes, and Italian seasoning and cook until fragrant, about 30 seconds.Add the ground beef to the skillet. Cook, stirring often, using a wooden spoon to break up the meat, about 5 to 7 minutes, or until it’s no longer pink.Scatter the broken pasta in the skillet, then pour the tomatoes over the top. Stir, increase the heat to medium-high, and cover. Cook at a vigorous simmer, stirring often, until the pasta is tender, 20 minutes. Make sure you stir often or your pasta will stick to the sides and bottom of the skillet. I stirred every 2 minutes or so. Meanwhile, preheat the broiler.Remove the skillet from heat, and stir in half the mozzarella and Parmesan, and 1/4 cup of the ricotta, stir until melted and combined. Drop the remaining ricotta over the noodles in tablespoons, then sprinkle with the remaining mozzarella and Parmesan. Transfer to the oven and broil until the cheese melts and is starting to brown. Remove from oven, sprinkle with fresh basil, and serve.