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Pink Parsley: Skillet Lasagna adapted from America's Test Kitchen, Pasta Revolution 3 (14.5 oz) cans whole peeled tomatoes 1 Tbs olive oil 1 medium onion, diced kosher salt and freshly ground black pepper 3-4 garlic cloves, minced pinch red pepper flakes 3/4 tsp dried Italian seasoning 1 lb ground sirloin 10 (curly-edged) lasagna noodles, broken into 2-inch 3/4 cup shredded mozzarella cheese 1/2 cup grated Parmesan cheese 3/4 cup ricotta cheese (part-skim is fine) 3 Tbs chopped fresh basil
10 ounces Bowtie or Farfalle noodles 1 pound lean ground beef cooked 2 Tablespoons Olive oil 1 (24 ounce) jar Spaghetti sauce ( I use 'Ragu' Traditional) 1/2 teaspoon garlic powder 1 teaspoon Italian seasoning mix 1/2 cup sour cream ADD everything to cooked noodles, stir and cook 10 min
Skillet Lasagna - this is an easy one-pan meal with all the yummy flavor of homemade lasagna. You'll be able to have this on the table in 30 minutes (no, really!), but it's good enough to serve to company. Such a useful recipe for this busy back-to-school season.