My son’s favorite thing in the world is lasagna. Bad thing is – I hate making it. It takes so long to bake a homemade lasagna, and I just don’t have time to make it as often as he would like.
So I’ve decided to make a compromise with him – and try skillet lasagna. He was pretty hesitant at first. He wanted the noodles to be straight and neat in the lasagna pan, but I I finally managed to convince him that it would taste the same, even though it might not look the same.
So I started with a pretty basic bolognese – ground beef, lots of veggies and lots of wine (per Paula’s instructions). I had ran out of fresh herbs, so I reached to my KitchenAid refrigerator door to grab my Garden Gourmet herbs. They are super convenient, they come in a tube, and you just use as much as you need.
Then after the sauce was done, I added the noodles and scooped in some ricotta and sprinkled on lots of mozzarella. Then I just let it simmer until it was done.
My son forgot all about this skillet being cooked in the skillet after he tried it. He actually liked it better because it was more saucy.
And did you notice that skillet? What a work of art! The folks at Nambe sent it too me for review. This skillet preforms as beautifully as it looks. And they are shiny too! That brown blob you see reflecting in the skillet is Coco my dog, with my son right behind him wondering when the pictures are going to be done, and they can eat!
Here’s your chance to win 4 of these gorgeous pans ( an 8, 10, 12 and 14 inches size as shown below)
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Yield: Serves 6
1 tablespoon olive oil
2 lbs ground beef
1 medium onion, diced fine
1 medium bell pepper, finely diced
1 cup finely diced carrots
3 cloves garlic
2 cups finely diced mushrooms
1 teaspoon salt
1 (6oz) can tomato paste
1/2 bottle dry red wine
1 cup water
2 tablespoons Garden Gourmet fresh Italian herbs (or 2 teaspoons dried Italian herbs)
1 (16 oz) package lasagna noodles (I used whole wheat)
1 (8 oz) container ricotta cheese
2 cups shredded mozzarella
fresh basil and parmesan to garnish
Heat skillet over medium heat. Drizzle skillet with olive oil and add ground beef, onion, bell pepper, carrots, garlic, mushrooms and salt. Cook over medium heat until meat is browned and vegetables are tender.
Add tomato paste and cook for 2 - 3 minutes. Add wine and turn to a simmer. Simmer until very thick. Add water and continue to simmer until thickened. Cook pasta noodles in a separate pot according to package directions.
After noodles are cooked, and sauce has thickened again, and noodles to skillet and incorporate into sauce. Scoop ricotta by the heaping tablespoon around the skillet. Then sprinkle with shredded cheese. Cover and simmer for 10 - 15 minutes, or until cheese has completely melted.
Garnish with fresh basil and parmesan cheese.
For an authentic bolognese, visit Paula's site, Bell'alimento
Did you make this recipe?Be sure to share on Instagram with the hashtag #EclecticRecipes and tag me, @EclecticRecipes!
I received the skillet shown for review purposes.