Beefy Skillet Lasagna

Beefy Skillet Lasagna

from southernliving.com

This skillet lasagna recipe will meet all the comfort food cravings of the classic layered pasta dish without all the mess and fuss.

Ingredients

  • 1 Tbsp. Extra-virgin olive oil
  • 1 lb. lean ground beef
  • 3 medium garlic cloves, minced (about 1 Tbsp.)
  • 1 tsp. kosher salt
  • 1/2 tsp. fennel seeds
  • 1/4 tsp. crushed red pepper
  • 1 (24-oz.) jar marinara sauce
  • 10 uncooked lasagna noodles, broken into 2-inch pieces (4 to 5 cups)
  • 1 cup whole-milk ricotta cheese
  • 4 oz. shredded low-moisture mozzarella cheese (about 1 cup)
  • 2 oz. Parmesan cheese, grated (about 1/2 cup)
  • 1/4 cup chopped fresh basil, plus more fresh basil for garnish

Directions

  1. 1

    Heat oil in a 12-inch cast-iron skillet over medium-high. Add beef, and cook, stirring occasionally, until crumbled and browned, about 5 minutes. Add garlic, salt, fennel seeds, and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in 1 1/2 cups of water, scraping up any browned bits on bottom of skillet.

  2. 2

    Using tongs, stir in marinara and lasagna noodle pieces, ensuring pieces are submerged in sauce. Bring to a boil over medium-high; cover, reduce heat to low, and simmer until noodles are just tender, 15 to 20 minutes, uncovering during last 5 minutes of cooking. While mixture cooks, preheat oven to broil with oven rack about 10 inches from heat source.

  3. 3

    Stir together ricotta, shredded mozzarella, grated Parmesan, and basil in a medium bowl until combined; dollop over cooked noodle mixture in skillet.

  4. 4

    Broil in preheated oven until cheese is melted and lightly browned, about 5 minutes. Garnish with additional basil.