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I really like cheese. REEEAAALLLY like cheese. In my early post-college years my body developed a major dairy aversion and I suddenly found myself unable to eat cheese without majorly regretting it soon after. It was a sad, sad time. Oddly, when I became pregnant with Owen the lactose sensitivity disappeared. Yay, hormones! Suddenly I was back in the cheese in a big way and I haven’t looked back since.

I’m usually really good about keeping a weekly meal plan, but occasionally I find myself staring at a white board with last week’s menu and no idea what to make that night. Enter the Skillet Lasagna. Quick, easy, yummy….cheesy.

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This dish couldn’t be quicker or more versatile. Below is the recipe for the basic cheese skillet lasagna, but you can customize it in so many ways.

Skillet Lasagna
Serves 4-5

Ingredients:

- 6-8 no-bake lasagna noodles, broken to fit the skillet
– 1 jar of your favorite tomato sauce (or homemade!)
– 1/2 -3/4 cup ricotta cheese
– 1 – 1 1/2 cups shredded mozzarella cheese
– 1 tbs garlic powder
– 1 tbs dried oregano
– 1/4 tsp red pepper flakes
– salt and pepper to taste

*Optional ingredients: cooked ground beef, sausage, chicken, etc. and any vegetables you like. Great way to use up leftovers!

Directions:

- Preheat oven to 350*

- In small bowl, combine ricotta cheese and all the spices. Adjust to your taste.

- Spread a small amount of tomato sauce in a deep skillet. (If your skillet has a plastic or rubber handle, wrap it in foil to avoid heat damage.)

- Place your first layer of noodles, breaking into pieces to cover the bottom as best you can. It doesn’t have to be perfect.

- Add another layer of sauce, followed by ricotta mixture, (then optional ingredients, if any), then mozzarella.

- Repeat layering process until you have reached the top of the skillet, ending with the mozzarella.

- Bake uncovered for 25-30 minutes until brown and bubbly.

 

That’s it! Serve with a side salad and you have a tasty dinner that took no time at all and cooked in one dish. Boom. I should note that I tend to go heavy on the spices, so feel free to start with less and adjust to your taste. I wouldn’t say this is a substitute for a true deep-dish lasagna, but it certainly works in a pinch.

Enjoy!

Despite the fact that it’s 60 degrees here today, it really is winter and winter food means all things hearty and warm. I’m a big fan of lasagna, but I’ve never been big on assembling it. All the components take a while to make and it’s messy to layer and then if we don’t finish it right away, it tends to get soggy in the fridge.

Enter: Lasagna Soup. I’m pretty sure this is one of my earliest pins, and also one of my favorites. It has all the things I love about lasagna, but half the work.

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Tomatoes, meat, noodles, spice, cheese. And then some more cheese. Nom.

Lasagna Soup – Adapted from A Farmgirl’s Dabbles

Check out the link for the full recipe, but here are the changes I made:

- I don’t like too much onion flavor, so I used just half of a large yellow onion, not 3 cups. I found it to be plenty.

- Omitted the bay leaves because I never have them on hand.

- I was out of chicken stock so I used water instead. I have made it both ways and to be honest, I haven’t noticed a huge difference in flavor. If you don’t have stock, water will do!

- In my most recent batch I added a couple of handfuls of fresh spinach and wilted it down before adding the liquid. It’s a great base to sneak in some extra veggies.

This soup is a winner in our house and is really customizable to your taste. If you would put it in a standard lasagna, put it in your soup! I happen to like the spicy sausage in it, but a ground beef/chicken/pork would work just as well.

 

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Mmmm, look at the goodness right there. Serve with crusty bread because, why not?!

Happy eating, friends!

Find me on Pinterest!

 

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