Feb 9, 2016 Beef
Easy skillet lasagna without ricotta cheese—just sausage and hamburger, tomato plants, noodles, and three cheeses! This recipe is quick, easy, and kid-friendly!
I’m always trying to generate recipes that may be produced in one pot and therefore are fast and simple. This skillet lasagna fits both criteria! I’m sure you’ve seen skillet lasagna recipes on Pinterest or any other blogs and they're all similar. Mine is a touch different because, much like within my regular lasagna recipe. I don’t use ricotta cheese or cottage type cheese, and that i make use of a primary base of Italian sausage.
Steps to make Skillet Lasagna
Chocolate nick cookie cake could be great with this particular skillet lasagna!
This recipe is really easy and it’s an excellent recipe to allow budding cooks assist with. I love to use my deep, non-stick skillet however, you may even make use of an electric skillet. You need to simply ensure you have ample room for that sauce. I’ve attempted this recipe within my 10-inch surefire skillet also it wasn’t deep or big enough.
Everything adopts exactly the same skillet, beginning using the meats, onion, and garlic clove. Then you definitely put the damaged lasagna noodles on the top from the meat—and make sure to use regular noodles, not no-boil kind. I made use of individuals once and were left with an excessive amount of liquid within my sauce.
Pour the tomato plants, wine, along with a can water on the top from the noodles, adding the herbs and lightly mix without disturbing the noodles, then cover the skillet and permit the lasagna to simmer for around twenty minutes, or before the noodles are tender.
When the noodles are carried out, take away the skillet in the heat and stir in 3 glasses of cheese. I personally use Pecorino Romano, Parmesan, and mozzarella, but you might use Asiago or any combination that you want. Sprinkle another cup of cheese on top and canopy until prepared to serve.
Easy Skillet Lasagna Without Ricotta
Serves: 6 servings
- 1 lb. Italian sausage
- ½ lb. lean hamburger
- 1 cup chopped onions
- 3 garlic clove cloves, minced
- 10 regular lasagna noodles (don't use no-boil kind), damaged into 2-inch pieces
- 1 28 oz. can crushed tomato plants
- 1 15 oz. can diced tomato plants, undrained
- 1 15 oz. can full of water
- 1 8 oz. can tomato sauce
- 1 cup dry dark wine
- 1 tablespoon dried Italian herbs
- ½ tablespoon dried tulsi
- ½ tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon freshly ground pepper
- 1 cup grated Pecorino Romano cheese
- 1½ cups grated Mozzarella dairy product, divided
- 1½ cups grated Mozzarella cheese, divided
- In large, deep skillet, brown the sausage, hamburger, and onion over medium heat. When meat is completed, add some garlic clove and prepare for 1 minute.
- Put the noodle pieces on the top from the meat and add some tomato plants, tomato sauce, dark wine, and water. I personally use the can in the diced tomato plants for that water.
- Add some herbs and lightly stir, maintaining your noodles underneath the tomato plants.
- Cover and produce to some simmer. Reduce heat to medium-low and simmer, stirring from time to time until noodles are tender.
- Once noodles are carried out, remove from heat and stir in Pecorino Romano cheese, and 1 cup each one of the Parmesan and mozzarella cheeses.
- Sprinkle remaining cheese on the top and canopy until prepared to serve.
Here’s an excellent skillet for this skillet lasagna:
