Beefy Skillet Lasanga

 

I have a subscription to Southern Living because someday we will retire and head south to warmer weather.  As of this post it is the end of March and it is 37degrees.  I love the magazine for the style, looking at different areas in the southern region of the US and the recipes. I found in the January issue a few skillet recipes that I wanted to try.  This Beefy Skillet Lasagna is the first one.  It is very easy to make and tastes great.  Done in about 45 minutes!   

Ingredients

1 Tbsp. extra-virgin olive oil

1 lb. lean ground beef

3 medium garlic cloves, minced (about 1 Tbsp.)

1 tsp. kosher salt

1/2 tsp. fennel seeds

1/4 tsp. crushed red pepper

1 (24-oz.) jar marinara sauce

10 uncooked lasagna noodles, broken into 2-inch pieces (4 to 5 cups)

1 cup whole-milk ricotta cheese

4 oz. shredded low-moisture mozzarella cheese (about 1 cup)

2 oz. Parmesan cheese, grated (about 1/2 cup)

1/4 cup chopped fresh basil, plus more fresh basil for garnish

Directions

Heat oil in a 12-inch cast-iron skillet over medium-high. Add beef, and cook, stirring occasionally, until crumbled and browned, about 5 minutes. Add garlic, salt, fennel seeds, and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute. Stir in 1 1/2 cups of water, scraping up any browned bits on bottom of skillet.

Using tongs, stir in marinara and lasagna noodle pieces, ensuring pieces are submerged in sauce. Bring to a boil over medium-high; cover, reduce heat to low, and simmer until noodles are just tender, 15 to 20 minutes, uncovering during last 5 minutes of cooking. While mixture cooks, preheat oven to broil with oven rack about 10 inches from heat source.

Stir together ricotta, shredded mozzarella, grated Parmesan, and basil in a medium bowl until combined; dollop over cooked noodle mixture in skillet.

Broil in preheated oven until cheese is melted and lightly browned, about 5 minutes. Garnish with additional basil.