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