Okay, Lasagna. I have mixed feeling about you. I grew up with lasagna that contained cottage cheese and shredded cheddar cheese. It was good but as an adult, I never made it or ordered it at a restaurant. Then I discovered ricotta cheese and everything changed!
I love making “roll up” lasagna because it is fun to make and it’s different. That is the same with this Chrissy Teigen’s Simple Skillet Broken Lasagna recipe from her book Cravings: Hungry for More (why haven’t you bought it yet??)
I love this cookbook because it is more Mom user-friendly. Honestly, who wants to spend hours in the kitchen cooking a fancy meal for kids who would rather eat Mac and Cheese and grilled cheese sandwiches all day every day? This book offers more time efficient recipes, so now I only have to be in the kitchen for hours washing baby bottles or when I want to go all out for guests.
The fun part about this Broken Lasagna recipe was breaking the noodles up. I let the girls do it and I am still finding pieces in the kitchen, but their laughter was worth it.
First, you make the sauce. It does need to simmer for about an hour so I recommend making it ahead of time or just use it when it heats up because you are starving like I did.
It calls for both ground beef and sausage which I just love! It makes the flavoring not as bland when you just use one or the other. I discovered this with meatloaf. Meatloaf with just ground beef is blah, but add spicy Italian sausage and viola! it’s delicious.
The cheese mixture is parmesan, ricotta, and mozzarella. I have to admit that I used a cup less of mozzarella that was called for and it still came out cheezy.
Overall this recipe is easy, even the simmering for an hour, and tasty. The girls loved it and it saved well. I served it the next day at a family function and everyone loved it. So next time you are craving lasagna try this recipe, no more cottage cheese!
Make it and enjoy!
2 tablespoons extra-virgin olive oil
3/4 pound ground beef
3/4 pound ground pork
1 finely diced onion
9 cloves garlic, minced
1/4 cup tomato paste
2 28 oz cans of crushed tomatoes
1/2 cup shredded basil
1/4 teaspoon red pepper flakes
kosher salt and pepper to taste
2 cups ricotta cheese
3 cups shredded mozzarella
3/4 cup finely grated pamigiano-reggiano cheese
1/2 cup basil
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
6 oz no-boil lasagna noodles, broken into pieces.
Make the Sauce! Heat oil over high heat in a dutch oven or a large heavy bottom skillet. Add beef and pork. Cook unit no longer pink breaking up the meat into tiny pieces. Transfer to a bowl. Keep some fat in skillet and cook onion until tender, about 7 mins. Add garlic and cook for an additional minute. Add tomato paste and cook stirring for 2 minutes. Return meat to skillet along with the tomatoes, basil, red pepper flakes, salt, and pepper. Bring to a boil and simmer for about 45 mins.
Mix the cheese! In a large bowl, combine ricotta, mozzarella, parm, basil, salt, and pepper.
Build the lasagna! Spoon 1 cup of the sauce into the bottom of a large (12 in and 2 in deep) ovenproof skillet. Add a layer of noodles, then sauce, then dollops of cheese mixture. repeat layers until skillet is full. Add a final layer of sauce and then dollops of cheese at the very top.
Bake at 375 degrees for 45 minutes.
Put a baking sheet under the skillet to prevent bubbly drips on the bottom of your oven.