This was truly one of the most epic meals! The whole meal in under an hour. While I love a real lasagna I didn’t want to put the whole thing together and deal with it. Once you have the ingredients the prep time is minimal and you aren’t using store bought sauce. You will be making the sauce and it will all cook together in the pan . This can be done a few different ways and I invite you to play around with the ingredients and spices to your own liking. All I can say is Wow! Delicious! Perfect Sunday night dinner . All in one pot is truly a great way to cook, no fuss, no muss and no having to deal with cooking lasagna noodles!!!!!! Yeah!
This can easily be made with ricotta cheese and spinach or any veggies you like. I would even try it with cut up eggplant!
*You’ll need a large oven proof skillet with lid
*perfect for freezing leftovers
Ingredients:
1 to 1/2 Tablespoon Olive Oil–I used 1 1/2 you can start with 1 and add more to onions if you need it
1/2 lb. ground beef ( I used 80/20)
3 Italian sausage links, casings removed ( I used Hot Italian Sausage) use what you like , you can use turkey or chicken sausage as well
1 onion, diced
1 14.5 oz. can diced tomatoes
1 8oz.can tomato sauce
*Italian seasonings , if you have Italian seasonings in a jar that’s great if not use a little dried oregano and dried basil. Italian Seasonings is available in the spice department of all food stores.
*1/2 teaspoon crushed red pepper
App. 1/4 tsp. Kosher Salt and more to taste
2-3 garlic cloves, minced
app. 10 lasagna noodles, broken into 1/4’s, if it breaks up differently don’t worry it’s a very loose recipe! 8 ounces Farfalle Pasta also works if you don’t feel like using the lasagna noodles. Un-cooked Noodles!!!!!
8 oz. mozzarella balls ( fresh) I used the small ones this time. Use whatever cheese you like but these worked out beautifully. You can always use shredded mozzarella, or just cut a large ball of mozzarella into small pieces ( as much or as little as you’d like) if using shredded mozzarella, you’ll need about 1 cup
2 cups water
Freshly grated Parmesan Cheese for serving
*you can also use 1 cup Ricotta Cheese for a very cheesy version, I would use this if I was making it with spinach and going veggie.
Directions:
Heat olive oil in a large skillet over medium-high heat. Add onions and cook till translucent, add garlic towards the end of onion process. Add ground beef to the onions, stirring occasionally till browned. I removed with slotted spoon and set aside in a bowl. I then cooked up the sausage making sure to crumble the sausage as it cooked. I then removed sausage to bowl with meat , onions, and garlic and drained all excess fat from pan.
Pre-heat the oven to Broil.
Return meat to pan, add tomato sauce, diced tomatoes, spices, add 1/4 tsp. kosher salt to taste, if you need more add it. Add in the meat mixture and stir, bring to a simmer and add in broken lasagna pieces and 2 cups of water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13- 15 minutes for al dente. I stirred it gently a few times just to make certain that the noodles cooked through and didn’t stick together.
Remove from the heat . I placed my Mozzarella on top and placed in oven under broiler for about 5 mins. Check on it because you don’t want it to blacken. All ovens are different, in mine it needed about 6 minutes to just start browning without burning, but you don’t want to burn this up so set timer and keep an eye on it!
Remove from the oven and let it sit out for a few minutes. Plate it up and let everyone add their own parmesan cheese! Enjoy! you will.
Plated up and ready to eat
Finished Product
adding mozzarella before placing under broiler
placing un-cooked noodles into sauce
This would serve 4. It’s tough to double because you would need a super large pan.
This makes for an amazing leftover!
Cooking with Candi 