Sometimes I’m in the mood for lasagna, but I don’t want to spend the time putting a lasagna together…and waiting for it to bake, and waiting for it to ‘set up’ so that it’s not a runny mess. Sometimes I also need a quick week night go-to for dinner.
If you’ve struggled with these same “sometimes…..” scenarios, this is the dish for you:
Skillet Lasagna – all the same deliciousness as the real deal, but faster.
Here’s what you need:
1 lb hamburger
½ lb Italian sausage
2 Tbsp minced onion – or if you have a fresh onion on hand, use that, maybe ¼ – ½ cup
1 jar tomato pasta sauce
1 cup water
5 uncooked lasagna noodles, broken into smaller pieces
1-1 ½ cup cottage cheese – or ricotta if that’s your true preference, either are great
½ cup grated parmesan cheese
1 Tbsp dried parsley flakes
Shredded Italian cheese mix
(check it out, I gave measurements, but please know that I winged it so these may not be exact)
Here’s what you do:
-in a large skillet brown hamburger and Italian sausage with onion
-drain off excess fat, return to pan, add pasta sauce, water and uncooked noodles
-cover and cook 20-25’ish minutes – stir occasionally – until pasta is almost tender
-while your pasta is workin’, combine cottage cheese, parmesan cheese, parsley flakes, and egg in a small bowl
-once the pasta is at that ‘almost tender’ state, spread the cheese mixture over the top, sprinkle on the Italian cheese blend (I used a whole bag, so 2 cups)
-cover and cook another 10’ish minutes. The cheese mixture will be melty and wonderful, the pasta will be cooked through, and this baby is ready to eat immediately
I have to say this is one of my favorite quick weeknight dinners, and this time around it was extra special and out of this world yummy because I used my last jar of homemade (from fresh veggies I grew in my garden) pasta sauce. You can see how that experiment successfully came together in this post. There’s definitely more of that in my future!
Hope your week has been super –