The “Cooking in College” class featured recipes that were inexpensive, could be cooked quickly with a few ingredients and minimal mess. Hmmm… sounds like something families can use on most weeknights.!!! No matter if you live at college, in dorms or apartments or have 5 kids to feed, this recipe is for you!
This recipe uses one of my all-time favorite small appliances: the electric skillet. I began using the electric skillet while in college to cook venison.
It is not that I don’t like my other small appliances (and I have many), but the electric skillet is a necessary one in my kitchen. The features of the electric I love is the heat regulation, and that is why it is perfect for tis recipe; you are more likely to get an evenly cooked lasagna.
You can adjust this recipe for meat lovers as well as vegetarians.
1 pound ground beef or Italian sausage, or for a vegetarian version, chop your favorite vegetables
Fresh ground pepper, to taste
1/2 cup diced onion
1 teaspoon minced garlic
1 (25 ounce) jar marinara sauce
2 cups water
10 curly edged lasagna noodles, each broken into 4 pieces
1 cup part-skim ricotta cheese
1 cup shredded mozzarella/provolone or Italian blend cheese
1/3 cup shaved or grated Parmesan cheese
1/2 cup chopped, fresh basil
Coat a deep 12″ skillet with non-stick cooking spray. Cook the ground beef, breaking up with a spoon, over medium-high heat until no pink remains. Drain off as much of the grease as you can and return the pan to the stove. Season the meat with salt and pepper and add the onion and garlic. Continue to cook; stirring occasionally, until vegetables are tender when pierced with a fork, approximately 5 minutes or more.
Meanwhile, combine marinara sauce, diced tomatoes, and water in a medium mixing bowl. Set aside.
Add uncooked lasagna noodles to pan to cover the meat, breaking each noodle into 4 pieces as you add them to the pan. Pour the tomato mixture evenly over the pasta, making sure that the edges are covered. Bring to a good simmer then reduce heat to medium, cover pan, and simmer for 25 minutes.
Remove cover and drop spoonfuls of the ricotta over the surface of the lasagna. Sprinkle with shredded mozzarella/provolone and Parmesan. Cover pan and cook for an additional 5 minutes. Sprinkle with basil and serve.
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