30 min Skillet Lasagne

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30 min Skillet Lasagne

Postby SC-Pastafarian on Mon Oct 16, 2006 3:07 pm

I love cooking this because its so yummy and so fast.

Ingredients:
    1lb ground meat (I use turkey, but beef is just as good)
    1 tub Ricotta cheese (I think 1tub = 15-16oz)
    Mozzerella cheese (a couple cups, but use as much or as little as you please)
    1 jar pasta sauce
    No Boil Lasagne
    Parsley (dried or fresh)

Directions:
    Brown the meat and drain as much of the juices as possible
    Add 1/2 the jar of pasta sauce and bring it to a boil
    Mix the Ricotta with some parsley (to taste)
    Spread the Ricotta mix on top of the meat/sauce
    Add a layer of Lasagne
    Add a layer of Mozzerella (You can put mushrooms in this layer too if you like them... I don't like them so I use black olives).
    Add the rest of the pasta sauce
    Add another layer of Lasagne
    Add another layer of Mosserella
    Put a lid on and let it simmer for 20min (or until the lasagne is soft)
    Eat.
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Postby anthrobabe on Mon Oct 16, 2006 5:04 pm

that sounds so much better than the boxed stuff

I'm going to try it with Mornigstar veggie crumbles I think
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Postby SC-Pastafarian on Mon Oct 16, 2006 11:47 pm

Fresh is almost always better. =)
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Quick and Dirty Lasagna

Postby FloridaJudy on Tue Oct 17, 2006 2:46 pm

Actually, you don't need no-boil lasagna noodles; the regular ones work just great, and IMHO taste better. I make it in the oven.

Olive oil
A box of lasagna noodles
A large jar of pasta sauce - add garlic to taste
A bag of fresh spinach (it should be safe again)
An 8 oz carton of ricotta
8 oz of mozzarella cheese
parmesan

Lightly oil the bottom of a rectangular casserole pan. Cover the bottom of the pan with a layer of lasagna noodles, spread 1/2 the ricotta on top of those, then add a layer of spinach leaves. Pour half the sauce on top, then spead on a third of the mozzarella. Add second layer of lasagna noodles, other half of ricotta, spinach, the other half of the sauce, and another third of mozzarella. Cover with last layer of noodles. Then take the empty jar of sauce and fill it half full of water and pour it over the whole thing (the lasagna noodles will absorb the water during cooking). Top with last of the mozzarella, and grate or sprinkle parmesan on top of that. Cover tightly with aluminum foil, and bake in a 325 degree oven for one and a half to two hours (this is quick to prepare - it takes me about 5-10 minutes, but does require some time to cook). It's done when the cheese is lightly browned, and the noodles are fork tender.

(You can also add other goodies - sliced pepperoni, mushrooms, green peppers, etc. to the layers with the spinach. The principle is the same)
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Postby SC-Pastafarian on Tue Oct 17, 2006 5:07 pm

The difference is in the time. =P

30min vs. 1.5 - 2hrs
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My bad!

Postby FloridaJudy on Wed Oct 18, 2006 2:03 pm

Posting that recipe of the "Quick and Dirty Lasagna" made me so hungry, I had to make it.

The quantity of ricotta is 15 oz - at least that's what's in the "small" tub at my local grocery store.

...and did I mention you don't pre-cook anything? Not the noodles, not the spinach. That's what makes it "quick and dirty".
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