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