This first recipe was the perfect summer meal. My husband and I both loved it. I think he has finally learned that a meal doesn't have to have meat to be delicious and filling. I haven't converted him to meatless meals with lots of beans--he still turns up his nose. But what can I expect? I am just glad he likes chicken.
Anyways, this meal is great because you cook it all in one skillet. The veggies, sauce, cheese, and noodles are all cooked in the same skillet. It is also quick. You get the taste of lasagna without all the work. I love it! I am typing up two recipes. The first is my favorite, but the second is more like a typical lasagna (with beef/pork). I found both at melskitchencafe.com.
Skillet Summer Vegetable Lasagna
From here
*Serves 4-6
2 tablespoons extra virgin olive oil
1 yellow onion, chopped fine
4 garlic cloves, minced
1 (28-oz.) can diced tomatoes
Salt and pepper
10 curly-edged lasagna noodles, broken into 2-inch lengths
1 small zucchini, cut into 1/2 inch chunks
1 small yellow squash, cut into 1/2 inch chunks
1/4 cup shredded fresh basil
1 cup part skim ricotta cheese
1 cup freshly grated Parmesan cheese
Heat oil in a large 12-inch skillet over medium heat until shimmering. Add onion and cook until softened, about 3 minutes. Add garlic and cook until fragrant, about 30 seconds. Drain tomatoes into a 2-cup liquid measure. Add water to tomato liquid to make 2 cups. Add tomato/water mixture and 1 teaspoon salt to skillet.
Scatter noodles into the skillet, layer tomatoes over the noodles and bring to a simmer. Reduce the heat to medium and cook, covered, stirring occasionally (so the noodles won’t stick!) for about 10 minutes.
Stir in zucchini and squash, cook, stirring now and then, until noodles and squash are tender, about 8 minutes. Add basil and half of the ricotta cheese and half of the Parmesan cheese to the noodles, stirring until the sauce is creamy. Dollop remaining ricotta cheese over the noodles, season with salt and pepper, and sprinkle with remaining Parmesan cheese.
Simple and Meaty Skillet Lasagna
From here
3 (14.5 ounce) cans whole peeled tomatoes
1 (8 ounce) can tomato sauce
1 tablespoon olive oil
1 medium onion, minced
Salt
3 medium garlic cloves, finely minced
1/8 teaspoon red pepper flakes
1 tablespoon dried basil
1/2 tablespoon dried oregano
1/2 pound ground pork
1/2 pound ground beef (I used 1 lb beef and no pork, b/c that is what I had.)
12 curly-edged lasagna noodles, broken into 1 inch lengths
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese (do not use fat-free)
Pulse the tomatoes with their juice in a blender or food processor until they are coarsely ground and no large pieces remain (in a food processor, that is about 12 pulses).
Heat the oil in a 12-inch nonstick skillet over medium heat. Add the onion and 1/2 teaspoon salt and cook, stirring often, until the onion is softened and translucent, about 5 to 7 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add the ground meat and cook, breaking apart the meat, until it is lightly browned and no longer pink, 5 to 6 minutes.
Scatter the broken lasagna noodles over the meat and then pour in the ground tomatoes and tomato sauce over the pasta. Stir in the basil and oregano. Cover, increase the heat to medium-high, and cook, stirring often and adjusting the heat to maintain a vigorous simmer, until the pasta is tender, about 20 minutes.
Off the heat, stir in half the mozzarella and half of the parmesan. Dot heaping tablespoons of the ricotta over the noodles, then sprinkle with the remaining mozzarella and parmesan. Cover and let stand off the heat until the cheese melts, 2 to 4 minutes. Serve.
