I love lasagna but all the preparation steps and layering the ingredients, not to mention waiting 45 minutes or more to cook, just make me not ever want to make it. That all changed once I learned the super easy art of Skillet Lasagna. Anything that equals less work, time and dirty dishes for me is a win-win-win situation. This is precisely one of those meals.
Besides all the reasons I listed above, I also love this meal because my husband and I eat it for about three days. That’s a great way to stretch the grocery budget! This may vary for you depending on the size of your family but you’ll definitely have at least one day of leftovers.
1 lb. grass-fed ground beef
1 28 oz. jar of organic pasta sauce or (better yet) homemade
1 box of your favorite organic pasta (or if you are
Organic ricotta cheese
Organic mozzarella cheese
Organic green beans or other veggie of your choice (optional)
Salt and pepper
Onion and garlic (I use organic onion powder and organic minced garlic but you can use fresh for both as well)
Brown your beef in a large Dutch oven or skillet. Season with Italian seasonings, salt and pepper. If using fresh onion, you will want to add it in when browning the beef.
While the beef is browning, boil the water for your pasta. Once beef is browned, pour in the pasta sauce, ricotta cheese and mozzarella cheese. I don’t really use measurements for this, I just go with what looks good. We like a lot of cheese and you can definitely adjust this recipe to suit your personal taste.
When the water boils, add in your pasta to cook. If you are adding veggies to this dish as we like to do, toss them in with the pasta in the last few minutes of cooking. Drain the pasta and veggies and throw them into the Dutch oven with the meat, cheese and sauce. Stir it well to combine and allow everything to heat through. Once it is heated, you are ready to serve and enjoy your lasagna!
I serve this with homemade garlic toast made with sourdough bread. It’s fabulous!t