Skillet Lasagna
Ingredients
2 Tbsp extra virgin olive oil
1 lb lean ground beef
3/4 cup chopped yellow onion
3 cloves garlic, minced (scant 1 Tbsp)
2 (14.5 oz) cans HUNT'S Petite Diced Tomatoes
1 (15 oz) can HUNT'S Tomato Sauce
2/3 cup water
2 Tbsp fresh parsley, divided
2 tsp dried basil
1/2 tsp dried oregano
1 tsp granulated sugar
Salt and freshly ground black pepper, to taste
12 dry lasagna noodles, each noodle broken crosswise into 2-inch pieces
1 1/2 cups shredded KRAFT Natural Low-Moisture Part-Skim Mozzarella Cheese
1/2 cup KRAFT Grated Parmesan Cheese
1 cup ricotta cheese
Directions
Heat 1 Tbsp olive oil in a large and deep skillet over medium-high heat. Once hot, crumble in beef
and cook until browned, stirring occasionally and breaking up beef. Drain fat from beef and pour
beef onto a plate, set aside.
Heat remaining 1 Tbsp olive oil in skillet, once hot and add onion and saute until tender, about 3
minutes, adding in garlic during last 30 seconds of sauteing. Pour in HUNT's Petite Diced
Tomatoes, HUNT'S Tomato Sauce and water. Stir in 1 Tbsp fresh parsley, the basil, oregano,
sugar and season with salt and pepper to taste. Bring just to a gentle boil then add lasagna pieces
and cooked beef, stir and submerge noodles in liquid, then reduce heat to a simmer, cover skillet
with lid and allow to cook until noodles are tender and most of the liquid has been absorbed, about
15 - 20 minutes, stirring once halfway through cooking.
Meanwhile, in a bowl, mix together KRAFT Mozzarella Cheese, KRAFT Parmesan Cheese and
ricotta until evenly combined. Once noodles are tender, shape half of the cheese mixture into about
1 1/2 Tbsp portions and add to lasagna, and gently stir to submerged under pasta. Crumble
remaining half of the cheese mixture into small pieces over top, cover with lid and allow to cook
over low heat, about 5 minutes longer until cheese has melted. Garnish top with remaining 1 Tbsp
parsley and serve warm.
Recipe Source: Cooking Classy
http://w w w .cookingclassy.com/2014/02/skillet-lasagna/