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Heather Moore

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Skillet Lasagna

All that great lasagna taste without the hour in the oven, here is a perfect weeknight meal!  Serve a simple salad with it for extra veggies.

1 pound lean ground beef
1 can diced tomatoes, undrained
2 eggs, lightly beaten
1 1/2 cups ricotta cheese 
4 cups Italian baking sauce (like Barilla Al Forno)
1 package no cook lasagna noodles
1 cup (4oz) shredded part-skim mozzarella, optional

1.  In a large skillet, cook beef over medium heat until no longer pink; drain.  Transfer to a large bowl; stir in tomatoes.  In a small bowl, combine eggs and ricotta cheese.

2.  Return one cup of the meat mixture to the skillet; spread evenly.  Layer with 1 cup ricotta mixture, 1 1/2 cups sauce and hald the noodles.  Repear layers.  Top with remaining sauce.

3.  Bring to a boil.  Reduce heat; cover and simmer 15-17 minutes or until noodles are tender.  Remove from the heat.  Sprinkle with mozzarella cheese if desired; let stand for 2 minutes or until cheese is melted. 


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Topics : Hospitality_Recreation
Social :
People : Al Forno


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01/03/2012 9:22AM
Skillet Lasagna
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