Post a Recipe Cast iron skillet lasagna is the one-pot dinner we have for you today. Similar to the Thai basil chicken, this dish can be made entirely in one pot. Nothing needs to be removed from the skillet since, once there, it stays there. You will want to devour this lasagna, so let it alone until you are ready to eat it.
When I cook, flavor is always the most crucial component. You won’t be disappointed with this lasagna recipe in that regard. The sauce is much better because I used crushed tomatoes. The closest thing to homemade sauce produced from fresh tomatoes in my opinion is meat sauce made with crushed tomatoes. You won’t ever need to purchase a jar of spaghetti sauce again once you try this sauce and realize how simple it is to prepare.
This lasagna was prepared entirely in a big cast iron skillet. I piled the noodles after making the sauce. I used a spoon to push the noodles beneath the sauce in an effort to obtain as much sauce as I could on top. As you push the noodles beneath the sauce, some of them will break. A little damage is OK. The lasagna maintains its shape wonderfully.
Simply divide the ingredients in half and use any size oven-safe skillet to create it. This lasagna was also prepared on the stove. It was a little trickier, and I had to constantly keep an eye on it. I began cooking it in the oven since I enjoy taking my time when I’m cooking. It worked out better, and while I was waiting for dinner to finish, I could do other things.
Actually, it only took me about 10 minutes of active time because all I had to do was pop the lasagna in the oven. This is great since you now have time to clean up, assist with homework, or simply unwind.
The generous dollops of ricotta cheese on top of the lasagna is another another aspect I adore. The red sauce and ricotta cheese provide a stunning contrast. Furthermore, the top doesn’t need to be covered in a lot of mozzarella and parmesan cheese. Although I adore cheese, I also like to make cuisine healthier. Thus, less is more in this instance. But the sauce has such a fantastic flavor that you won’t even know the cheese is missing.
One-pot skill-lasagne a quick lasagna that tastes like it took hours to prepare. Recipe Print
10 minutes for preparation Time to Cook: 40 minutes Duration: 50 minutes INGREDIENTS 2-pounds of ground beef 2 28-ounce cans of crushed tomatoes 1 cup of Italian cheese mix 1 cup mozzarella and half a cup of parmesan 1 small onion 1/4 cup of sugar, granulated Italian seasoning, 2 tbsp. 1 tablespoon salt 3 minced garlic cloves Ricotta cheese, 1 cup 1 tablespoon of chicken or beef bouillon optional One packet of noodles for the oven INSTRUCTIONS 1) Set the oven’s temperature to 350. 2) In a cast iron skillet or another oven-safe skillet, brown ground meat. 3. Include the minced onion and garlic. For about 2-3 minutes, mix gently until the onion and garlic are aromatic. 4) Add tomato paste to the skillet. Combine, then simmer. 5) Combine sugar, salt, bouillon, sugar, and Italian spice. 6) Cover meat sauce with oven-ready noodles. As necessary, break the noodles to cover the top. Push the noodles into the sauce with a spoon or spatula. If they crack a little, that’s fine. Continue until there are three layers of noodles. Sauce will be sparingly applied to the top layer. 7) Spread some ricotta cheese with the back of a spoon over the top of the lasagna. 8) Top the lasagna with Italian mix cheese. 9) Use aluminum foil to protect. 40 minutes of cooking are required in the oven. For the final 10 minutes of cooking, remove the cover to toast the cheese. 10) Take the baking sheet out and let it cool for 10 minutes. 4 servings
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