Hope you all are having a wonderful Wednesday. This morning, for whatever reason, I woke up thinking it was Tuesday. I somehow totally missed a day! But I am on the right track now. Hopefully I can remember the recipe!! I am just kidding. Food is the ONE thing I ALWAYS remember!
I decided I wanted to do a lasagna but had been requested to try and do a lasagna that doesn’t cost a huge amount. I am sure you know that making a traditional lasagna can get quite pricey. I kept my cost much lower by doing a stove top skillet version. The only thing I do suggest you splurge on is the name brand ricotta cheese. I have tried this recipe with both name brand and store brand. The taste does not compare. Also make sure to salt and pepper to taste at each step.
This is a great week night meal. I told Kevin it was kind of a fancified hamburger helper but he assured me that there is no hamburger helper in the world that tastes as good as this. You could always change it up and use mild or hot Italian sausage (beef or turkey) but again in trying to keep the cost down, I used ground beef since it was on sale.
Stove Top Lasagna
1 28 ounce can diced tomatoes (can use Italian style if you can find it)
1 8 ounce can of tomato sauce
4 cloves of garlic, minced
1 onion, chopped
1/2 teaspoon red pepper flakes
1 pound ground beef
10 curly edged lasagna noodle broken into pieces (at least 2 inches)
1/2 cup Parmesan cheese, plus more for sprinkling
1 small container ricotta cheese
Fresh basil leaves (about 20), cut chiffonade (see how to cut chiffonade here
) for ganish (optional)
Pour the diced tomatoes, along with their juice, into a quart measuring cup. Add enough water to equal an even quart. Heat olive oil in a large nonstick skillet (with a lid) over medium heat. Add onion and cook until translucent, about 5 to 8 minutes. Stir in garlic and red pepper flakes and cook for an additional 1 to 2 minutes. Add ground beef and cook until no pink remains. Use a wooden spoon to break the ground beef into small bits. Salt and pepper to taste.
Scatter the broken noodles across the beef mixture.Pour diced tomatoes and tomato sauce over the noodles. Do not stir. Bring the skillet to a boil and then cover and reduce heat to a simmer. Cook until the pasta noodles are done, about 20 minutes, stirring occasionally.
Remove the skillet from the heat and stir in the Parmesan cheese. Salt and pepper to taste. Dot with heaping tablespoons of ricotta cheese. Cover with lid and allow to sit for 5 minutes. Uncover and sprinkle with Parmesan cheese and basil.
Serve with a green salad side.