Friday, June 13, 2008

Skillet Lasagna

Here is the Recipe I promised. I did not have any zucchini on hand (although my first one is growing in the garden!) so I substituted two shredded carrots and no one even notices they were there!

Skillet-Style Lasagna

6 dried lasagna noodles, broken into 2-3-inch pieces
1 portion of make ahead ground beef
1 medium zucchini, shredded
1 jar mushroom pasta sauce
1 cup ricotta cheese
¾ cup shredded mozzarella
2 tbsp parmesan

Cook pasta according to package directions, drain.
Brown ground beef.
Add zucchini; stir while cooking 1 min.
Remove meat mixture from skillet, drain.
Arrange half noodle pieces in skillet, cover with half the pasta sauce.
Spoon cooked meat mixture over sauce.
Spoon ricotta in mounds atop meat and sprinkle with ¼ cup mozzarella.
Arrange remaining noodle pieces.
Top with sauce and mozzarella.
Sprinkle with parmesan cheese.
Cook covered, over medium heat, about 10 minutes or until heated through and cheese is melted.
Remove skillet from heat and let stand, uncovered, 5 minutes before serving.

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