Skillet Lasagna

Main Dishes Pasta Quick Weeknight Meals Quick Weeknight Meals
 

As you can probably tell by now I love a one pot meal!  It just works well for us right now with our busy schedules.  Now don’t get me wrong – I still make more involved dishes, but I usually save them for the weekend when I have more time to be in the kitchen.  I found this recipe really simple to make.  I did substitute the no-boil noodles for regular lasagna noodles and it turned out great!  Enjoy!


 
 

skillet lasagna

Ingredients
2 cans whole plum tomatoes (1 28-oz. can and 1 15-oz. can)
3 garlic cloves, chopped
1 small onion, chopped
3 tbsp. olive oil
1 large egg yolk
1 cup ricotta cheese, at room temperature
8-9 lasagna noodles, broken into 2-inch pieces
1 lb. Italian sausage, casing removed and crumbled
1/2 tsp. dried Italian seasoning
2 cups mozzarella cheese, shredded
1/2 cup parmesan cheese, shredded
Salt and pepper, to taste

 
Directions
In a food processor, pulse tomatoes until coarsely pureed (You can also chopped the tomatoes by hand).  Heat the olive oil in a large cast iron skillet (or non-stick pan) over medium heat.  Add the chopped onion and garlic to the skillet.  Saute for 5 minutes or until the onions become transparent.  Add salt and pepper to taste and italian seasoning.  Cook for another minute until the italian seasoning becomes fragrant.  Add the italian sausage and cook until there is no pink remaining, about 8 minutes.  Place the broken lasagna noodles in the pan and pour the sauce over them. Increase the heat to medium-high and cover.  Let cook at a high simmer stirring often, until the noodles are tender, about 20-25 minutes.  
 
Preheat broiler.  Once the pasta is tender, remove from the heat.  Stir in 1/2 of the mozzarella and parmesan cheese, and then add 1/4 cup of the ricotta cheese.  Dot the remaining ricotta all over the top, then layer the remaining mozzarella and parmesan over the top.  Place skillet under the broiler and broil until the top is bubbly and brown, about 5 to 7 minutes. 
 
Recipe Source:  Adapted from Martha Stewart
Continue Reading

Creamy Broccoli Pesto

Main Dishes Pasta Quick Weeknight Meals Vegetarian
 
 
What’s your favorite vegetable? We love broccoli in our house, we have it at least once a week. I usually steam it with a little garlic, butter, salt and pepper. While searching for new ways to cook broccoli I stumbled upon this recipe from Smitten Kitchen, if you have not seen her blog I highly recommend it, she is amazing!
 
I have to admit I was a little nervous to make this dish, I was worried it would taste like broccoli soup but I it did not taste that way at all!! This was a very tasty dinner, Jacob and Lucy ate it up! It was also really quick to prepare, plus if you use the same pot to cook everything, as instructed, you only have to clean the pot and the blender or food processor! Enjoy!

 
 

creamy broccoli pesto

Ingredients

1 pound broccoli
1 pound dried pasta
1 tablespoon unsalted butter
1 tablespoon olive oil
1 small onion, finely chopped
1 clove garlic, minced 
1/2 teaspoon table salt
Freshly ground black pepper 
A pinch of red pepper flakes
4 tablespoons heavy cream
1/2 cup Grated parmesan, to serveDirections

Bring a large pot of salted water to boil for your pasta.
 
Remove broccoli florets from stems and chop into medium florets. Peel stems with a vegetable peeler and slice them into 1/2-inch segments.
Add the broccoli and stems to the boiling water (you can also use a steam basket cover with a lid for 5 to 6 minutes) or par-boil (for 3 to 5 minutes) your broccoli florets and stems until just tender.  Using a slotted spoon remove the broccoli and set aside.
 
Add pasta to water and cook 6 to 8 minutes until al dente. Before draining pasta, reserve a cup of pasta cooking water and set it aside. Drain pasta.
 
Return the pot to the stove melt butter and olive oil together over medium heat. Add the onion and reduce to medium-low, sauteing it until tender, about 7 minutes. Add garlic and cook for another two minutes. Add steamed broccoli, red pepper flakes, salt and black pepper turn the heat back up to medium-high, cooking it with the onion and garlic until broccoli is warmed through. Pour cream over mixture and let cook for 30 seconds.
 
Transfer broccoli mixture to a blender or food processor and blend in short bursts until it’s finely chopped and a little sauce. Add all of the cream add the reserved pasta water little at a time until desired consistency. 
 
Add the broccoli sauce and drained pasta back to the pot to combine. Cook over medium-high for 1 to 2 minutes, tossing the mixture so that it evenly coats. Add the parmesan cheese before serving.
 
 
Slightly adapted from: Smitten Kitchen
Continue Reading