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Feb 20 / Amy

Recipe 6: One Pot Skillet Lasagna

With the winter temps, I was looking for something warm for dinner.  It’s been awhile since we’ve had lasagna, so this recipe from No. 2 Pencil for a One Pan Skillet Lasagna looked like the perfect option.  One-pan meals are the best!

Everything set out, ready to go.

Everything set out, ready to go.

Rather than using a skillet, I opted to use my big pot.  I started off with olive oil, frozen onions (because I hate cutting onions), and garlic paste (because chopping garlic is too time consuming/a.k.a. I don’t like doing it).  When it was ready, followed up with lean ground beef (wasn’t in the mood for Italian sausage), and cooked until it was brown.

Next up, I poured the crushed tomatoes, tomato sauce, chicken broth, and ravioli.  You bring it to a light boil and cover, cooking for 15-20 minutes.

Threw in all the ingredients, mixed, and covered to cook.

Threw in all the ingredients, mixed, and covered to cook.

Prior to serving, mix in the parmesan cheese as well as the mozzarella chunks (I used a block of mozzarella and cut it into chunks).

Before adding the cheese

Before adding the cheese

Pair with a breadstick and a side salad, and you’ve got yourself a meal!

Finished product

Finished product

 

Verdict:

This was an easy dinner, didn’t require much prep, and was fast on a busy weeknight.  We’ll make it again when the weather is cooler.

Our ratings:

Amy – 4 out of 5 stars.  I love lasagna, and I love ravioli.  This combination was a yummy success!

Josh – 4 out of 5 stars.  Josh was a fan this week, which I was happy about since last week was not so good.  He agreed he’d eat this recipe again.

*** To view all of the posts in the 2016 recipe series, click here.  To view the spreadsheet of all recipes and links to posts, click here. ***

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