After sharing my dad’s cookie recipe yesterday, I figured I should go ahead and share another one of his recipes. Over the years, this skillet lasagna was a popular request for when I came home for the holidays (followed by a request for his apple harvest oatmeal or applesauce pancakes in the morning). The entire recipe is cooked in one large skillet and takes under 30 minutes making it an easy decision for a weeknight meal.
In packing news, I’ve already gone through two rolls of packing tape! I knew I should’ve purchased the bulk package. I ran out of the second roll while packing up my root beer collection. Which by the way, taking that down and the shelving, aside from being a pain in the butt, left that wall feeling very barren and sad. Packing is super lame.
One year ago: Chili-Lime Roasted Butternut Salad
1/2 Tbsp olive oil
2 cloves garlic, minced
1 lb. ground beef
28 oz. spaghetti sauce
2 cups water
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
3 cups small shell or elbow pasta
16 oz. ricotta or cottage cheese
2 cups shredded mozzarella, divided
Parmesan cheese, for serving
- In a large skillet over medium heat, add the olive oil. Add garlic and cook until fragrant, about 30 seconds. Crumble the beef and cook until browned. Drain and return to heat. Stir in sauce, water and seasonings. Bring to a boil, add pasta and bring to a boil again. Lower heat to a simmer, cover and cook for 15 minutes, stirring occasionally.
- Stir in ricotta (or cottage) cheese and cook, covered, 5 more minutes. Remove from heat and stir in 1-1/2 cups of the mozzarella. Sprinkle remaining mozzarella on top, cover and let sit for 5 minutes before serving. Top with parmesan cheese if desired.
Source: Adapted slightly from my Dad.