Homemade One-Skillet Lasagna
Cheese. No-bake. One-skillet. Did I mention cheese? 3 kinds.Ah, Lasagna. The tedious, time-consuming, yet unbelievably delicious meal we all have a love/hate relationship with. Love as in “if it’s already made, bring me another serving please.” And hate because of the immense amount of work and time it takes to prepare a homemade one!Why make lasagna at home when you can buy a frozen one? First thing’s first… you still have to bake the frozen one. Growing up, I was a major fan of the frozen lasagna from Costco. It’s freaking delicious. But it also takes about 2 1/2 hours to bake. No one, not even a child, has time for that. Another reason to go homemade is simply because you control what is going into your food! No crazy preservatives or extra calories.This recipe has become so beloved that I made it several times this last week, and will probably make a pan or two for my family’s Mother’s Day event at my house this weekend. It’s super easy, and clean-up is minimal because all it takes is one pan!What You Need:Your largest pan with straight sides and a lid1 28 oz can of Crushed Tomatoes - I used Safeway brand2 oz EVOOSalt & Pepper1 small yellow onion3-4 Italian Sausages (Hot or Mild, I used Mild)1/2 lb 80/20 Chuck1 tsp Oregano3 cloves garlic2 tsp Italian seasoning2 cups Beef broth - I used Safeway brand8 sheets Barilla No-Boil Lasagna sheets (1 package comes with about 15 sheets.These are par-boiled and speed up your meal!)1 cup (or more, I used a lot) shredded Jack and Mozzarella cheese blend2 cups ricotta cheeseZest of 1-2 lemonsFresh BasilFresh ParsleyWhat To Do:- Prepare all your ingredients first.- Dice your onion into a 1/4” dice, set aside.- Taking a paring knife, score the Italian sausages lengthwise and remove the outer casing so that you are left with just the sausage.- Dice the garlic or mince it against a grater.- In your large pan, add the olive oil on medium-high heat. A little before the oil begins to bubble, add the onions, Italian seasoning, a dash of salt and a few grinds of black pepper.- Cook until the onions are tender and translucent. Add the garlic and stir.- Add the sausage and beef into the pan and break them up with a wooden spoon until they are all blended and nicely browned.- Add the entire can of crushed tomatoes and stir.- Pour in your 2 cups of beef broth and gently bring the pan’s contents to a boil.- Break about 8 sheets of no-boil lasagna sheets into large shards. It’s ok if small pieces break off, but I liked larger sheets so that it really felt like a traditional lasagna. Think 2” x 2” pieces.- As the sauce is gently boiling, nudge and nestle the pasta sheets beneath the liquid and meat. You want the pasta to be nicely distributed, because this is how the lasagna is going to set.- Cover and lower the heat to a simmer and cook the noodles about 5 minutes. SO QUICK RIGHT- In a bowl, mix the 1/2 of the ricotta (1 cup) and fresh lemon zest - it really brightens up the dish!! Set aside.- With the rest of the ricotta, dot large spoonfuls around the pan. I also placed large basil leaves around the pan as it simmered. The more ricotta the better. Let it sink down into the pasta.- Cover the entire pan with the shredded cheese and let it melt. Top with a few grinds of cracked pepper. YOU’RE DONE!- Let it set about 10-15 minutes before serving so that it really has a chance to meld together.- Top each serving with a spoonful of lemon zest infused ricotta cheese, a sprinkle of fresh parsley, and a sprig or two of basil.This dish is so flavorful, so quick and truly easy to prepare. When my boyfriend said that this is one his favorite things I’ve ever made, and that he’d even make it one night, that’s when I knew it was a successful recipe. So much dimension in flavor - from the fennel in the Italian sausage to the rich tomato sauce, gooey cheese and creamy ricotta. If you try this out please be sure to let me know and tag #brokeandcooking!
peterbilt classic custom with tanker
Miley Cyrus in NYC #22