Home is more important than anything right now so amidst the craziness I’m turning to my happy place–the kitchen– for some comfort food for all of us.
A happy hearty skillet lasagna is a winner for everyone in your family. I think it’s so much better than regular lasagna because of the density and melding of flavors. The homemade sauce will make your house smell divine and your leftovers will last for days.
I will be back soon with more big batch, freezer friendly, and slow-cooker recipes to keep your household fed.
Be safe and take care of yourself and others.
XO
Tonja
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PinIngredients
For the Meat Sauce:
3/4 pound Italian sausage
3/4 pound ground beef
1 large onion, diced
3 garlic cloves, minced
1/3 cup tomato paste
2 (28-oz. cans crushed tomatoes)
1/2 cup basil, chopped
1/2 tsp. red pepper flakes
1 tsp. dried oregano
Kosher salt and pepper
For the Lasagna:
1 (15-ounce) container ricotta cheese
3 cups shredded mozzarella cheese
1/2 cups finely grated Parmigiano-Reggiano cheese
1 egg
1 tsp. salt
1/2 tsp. pepper
15 lasagna noodles
Instructions
Preheat oven to 375 F.
In a Dutch oven or large skillet add the sausage, hamburger, and onion and cook over medium-high heat until browned, 6-8 minutes. Add the garlic and cook for 1 minute more.
Next, add the tomato paste and red pepper flakes and stir to incorporate, 2 minutes. Then add the tomatoes, basil, oregano, 1 tablespoon salt, and 1 teaspoon black pepper. Bring to a boil, and reduce heat to simmer. Let the sauce reduce down for about 15-20 minutes until reduced by half, stirring occasionally. Remove from heat.
While sauce is cooking, add ricotta, mozzarella, parmesan, egg, and salt and pepper to a bowl. Stir to incorporate.
For assembly, spoon 1 cup of sauce along bottom of large 12-inch skillet. Add a layer of broken noodles (don’t worry how they fit together), then a layer of sauce, then dollops of the cheese mixture. Repeat with layers of noodles (press down noodle layer to make it compact), sauce and cheese (you should have 3 layers). Final layer should be sauce and dollops of cheese.
Place in the oven and bake 45 minutes until melted and bubbling.
Let rest for 10 minutes before slicing.
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