I love dishes where there are no real hard and fast measurements. The recipe is engrained in my head and it’s fun to play with how much of this and that to add to it and figure out which spices taste better than others. That’s what a chef must feel like – completely confident in the flavors they produce out of thin air.
I am starting to feel that way with this recipe – recipes sure are a funny thing and they tend to cause a lot of sentimentality for me! When I first found this recipe on 5 Dollar Dinners, I thought this was too good to be true – in fact, the name itself, skillet lasagna, almost sounds like an oxy-moron. But y’all, it is truly a remarkable thing!
Let’s dive in, shall we? I promise – it’s not hard and your family will flip over how good it is!
– 1 lb. ground beef (or turkey, they’ll never know the difference!)
– 1 T. minced garlic
– 1/2 of an onion, diced
– 8 oz. fresh spinach (it looks like a lot, but trust me, this stuff melts down)
– salt and pepper to taste
– 2 8 oz. cans tomato sauce
– 1 15 oz. can diced tomatoes
– 1 T. Italian seasoning
– 1 1/2 – 2 cups* chicken broth
– 8 – 10 lasagna noodles, broken into thirds
– 8 oz. ricotta cheese
– Grated Parmesean to top it off
– Fresh parsely for garnish
In a large, deep-walled skillet (the only dish you will dirty in this recipe, by the way) begin by sauteing your garlic over medium-high heat until it begins to sizzle and add the onion. Saute for just a few minutes then add your ground beef or turkey. Brown almost fully through. Add a little salt and pepper to your liking. Your kitchen already smells heavenly.
Pile on the spinach and watch it melt down. When it looks something like this, you’ll know you’re ready to add the sauce.
Pour in the 2 smaller cans of tomato sauce and the diced tomatoes. Sprinkle on the Italian seasoning. I love how this recipe is so versatile too – if you wanted, you could stop right here and pour this mixture over some cooked pasta of your choice for a lovely Italiano dish. But I promise, it’s getting good, so let’s keep going!
Add your chicken broth – this gives it a great flavor – and have no fear, the noodles are going to soak in all that liquid! Break your lasagna noodles into thirds and place in and around and under the saucy mixture.
*NOTE: I use the oven-ready noodle variety and they seem to work best for this recipe. I also cut back a little on the amount of chicken broth. But if you’re cooking out of your pantry, the regular kind of lasagna noodles should do just fine.
Now, here’s the best part, cover the skillet, reduce your heat from medium-high down to medium-low and set a timer for about 10 – 12 minutes. When you open it up it’ll look a little something like this and you know you’re ready for your cheese.
Take your skillet off the heat and dollop on the ricotta so as to make sure each helping gets a little of the ooey-gooey goodness. Generously sprinkle the parm over the dish then top with fresh parsley. Uh-mazing my friend! Now enjoy every bite!