Name: Three-Cheese Skillet Lasagna with Ground Beef, Tomato Sauce & Basil
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans diced tomatoes; 1 ½ small pkgs fresh basil; 3 cloves garlic; 1.02 kg lean ground beef; ¾ (227 g) block mozzarella cheese; 12 no-boil lasagna noodles; 42 g Parmesan cheese; ¾ (425 g) pkg ricotta cheese; 3 (213 ml) cans tomato sauce; crushed red pepper; Italian seasoning

Three-Cheese Skillet Lasagna with Ground Beef, Tomato Sauce & BasilThree-Cheese Skillet Lasagna with Ground Beef, Tomato Sauce & Basil — a 35-minute dinner recipe with 11 ingredients, serving 6.Ingredients

3 (398 ml) cans diced tomatoes

1 ½ small pkgs fresh basil

3 cloves garlic

1.02 kg lean ground beef

¾ (227 g) block mozzarella cheese

12 no-boil lasagna noodles

42 g Parmesan cheese

¾ (425 g) pkg ricotta cheese

3 (213 ml) cans tomato sauce

crushed red pepper

Italian seasoning

Instructions

Heat a sauté pan over medium heat.

In a large bowl, mix together tomatoes, tomato sauce, and water. Set aside.

Add ground beef to the sauté pan and, breaking apart with a spoon, cook until browned and crumbly, 2-3 minutes.

Peel and mince garlic.

Add garlic, Italian seasoning, and pepper to pan. Stir for 15-30 seconds.

Break lasagna noodles into thirds and arrange over top beef. Pour sauce over top noodles. Cover and bring to a boil. Reduce heat to a simmer and cook until noodles are tender, 8-10 minutes.

Grate 1 ½ cup of mozzarella and ⅓ cup of Parmesan. Measure out 1 ½ cup of ricotta.

Wash and dry basil. Pick leaves off the stems; discard the stems and thinly slice the leaves into ribbons.

Once noodles are tender, reduce heat to low and uncover. Sprinkle with ½ of the mozzarella; fold into the noodles. Then place spoonfuls of ricotta over top and finish off by sprinkling with remaining mozzarella and Parmesan.

Cover and cook until cheese melts, 4-5 minutes. Garnish with basil.

To serve, place pasta on a plate or in a bowl. Enjoy!

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