So, you’ve probably noticed that this isn’t exactly a true lasagna. It’s more like a deconstructed lasagna that happens to taste exactly like the more time consuming version.
There are some dishes that we universally agree fall into the category of comfort food. Lasagna is definitely one of those dishes. It was always a treat to have it growing up and I feel like each time my parents would do something a little different. No matter how they did it, it was always a family favorite. I think this is one of those things that I even brought with me to college and early-adulthood because it always brings comfort.
But here’s the thing, we’ve been doing this whole pandemic thing for almost a year now and I am looking for dishes that are easy to shop for and easy to assemble. Lasagna is definitely a dish that you want to dedicate some time to but some nights I am trying to keep a toddler entertained and looking to get dinner on the table easily as possible. When I first made this dish the entire family devoured it. I kid you not. This is one that you’ll definitely want to keep in your recipe box.
What really inspired this dish were these noodles. These were one of those random buys from Whole Foods when I couldn’t find any other type of whole wheat noodle. These are now my obsession (I am not even kidding) and I think you will love them, they also look like lasagna noodles so clearly perfect for this dish. If you can’t find these noodles in your local store feel free to swap with any fun noodle that you can find.
A note about ingredients. I am not going to claim that this is truly a healthy dish (ahem lots of cheese) but I did make some healthy swaps in ingredients. For starters I used a whole grain pasta. I also used part-skim ricotta cheese. We tend to buy lower sodium marinara sauce generally so I would say Classico or Rao’s is your best bet if you want to keep it on the lighter side. Of course, season to taste and to your preference.
Skillet Baked Lasagna
Ingredients
- 1 lb. Ground Beef
- 1 Jar (32 oz) Marinara Sauce
- 6 oz (approx half a box) Reginetti Pasta (or pasta of your choosing)
- 1/2 Cup Part-Skim Ricotta cheese
- Fresh Mozzarella
- Italian Seasoning
- Balsamic Vinegar
- Fresh Basil (for garnish)
- Olive Oil
- Salt
- Pepper
Instructions
- Preheat oven to 375.
- Bring a pot of salted water to a boil and cook pasta until nearly done. There should be some bite. Drain and set aside.
- In a cast iron or oven proof skillet, heat 2 tsp. of olive oil over medium heat.
- Add in ground beef, season with salt, pepper, and Italian seasoning. Brown until meat is cooked.
- Drain fat from the beef and return to the pan. Add in the marinara sauce and a drizzle of balsamic vinegar.
- Cook sauce until it comes to a simmer, stirring occasionally. Allow it to simmer for 10 minutes. Taste sauce and adjust seasoning as needed.
- Add in cooked pasta and stir to combine with the sauce.
- Remove pasta from the heat and add in the ricotta cheese by placing spoonfuls around the dish.
- Tear or cut pieces of mozzarella cheese and place throughout the dish, tucking some of the pieces into the dish.
- Sprinkle some Italian seasoning on top and place in the oven. Bake for 25 minutes.
- After the dish has baked for 25 minutes you can place the pan under the broil to give your cheese a nice toasted color.
- Remove from the oven, sprinkle with fresh basil and a drizzle of olive oil.
- Serve and enjoy!
