Skillet Lasagna
Description
This skillet dinner is a simple dish to make. Use your favorite marinara sauce, ground beef, ricotta and Parmesan cheeses, frozen spinach and lasagna noodles. It's a hearty, comforting meal that's great with a side salad to complete the meal.
Ingredients
Kosher salt
freshly ground black pepper
12 oz. lasagna noodles
20 oz. frozen spinach, thawed
2 c. ricotta cheese
1/2 c. shredded or grated Parmesan cheese, plus more for serving
1 T. olive oil
1 lb. ground beef
2-32 oz. jars marinara sauce
8 oz. shredded or grated Mozzarella cheese
Directions
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Place an oven rack on the top third of the oven. Preheat oven to 425 degrees.
In a large pot of well salted boiling water, cook pasta, stirring a few times to prevent sticking, until al dente, about 6 minutes; drain.
Meanwhile, wrap thawed spinach in a clean kitchen towel; wring out as much excess liquid as possible; transfer to a medium bowl. Combine with ricotta and parmesan cheeses, 1 t. salt and ¼ t. pepper.
Heat oil in a 10 inch high-sided ovenproof skillet over medium-high heat. Add ground beef; season with salt and pepper; while cooking, break up into small pieces; cook, stirring a few times, until meat is browned, about 8 minutes.
Drain and discard excess fat from skillet; transfer beef into a large heatproof bowl. Set aside 1 ½ c. marinara sauce; stir remaining marinara into the bowl with the browned beef.
In the same skillet, but not returning it to the heat, spread about 1 c. sauce mixture in a thin layer at the bottom of the skillet. Arrange a third of the pasta over the sauce, breaking the noodles up to fit as necessary; spread half of the remaining sauce mixture over the noodles.
Dollop with half of the spinach-ricotta mixture; sprinkle with a third of the mozzarella cheese. Repeat layers one more time with another third of the pasta, the remaining half of the sauce mixture, the remaining half of the spinach- ricotta mixture and another third of the mozzarella cheese.
Top lasagna with the remaining third of the pasta; spread reserved marinara sauce over the
top. Sprinkle with the remaining third of the mozzarella cheese.
Bake until golden and bubbly, about 25 minutes.