Deconstructed Lasagna
This deconstructed lasagna is a game-changer for anyone who loves lasagna but doesn’t have hours to spare. We’ve taken the classic dish and simplified it—honestly, you might never go back once you’ve made this skillet lasagna.
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Ingredients
- 1 pound pantacce pasta (or mafalda pasta)
- 1 cup ricotta cheese
- ¼ cup grated pecorino romano cheese
- 2 tablespoons olive oil
- ½ cup diced onion
- 1 pound lean ground beef
- 3 large garlic cloves (minced)
- 1 tablespoon dried basil
- ½ tablespoon dried parsley
- 1 teaspoon coarse salt
- 2 15- ounce can crushed tomatoes (or 1 28-ounce can)
- 1 cup shredded mozzarella cheese
Instructions
- Preheat oven to 400˚F.
- In a large pot of salted water, cook pasta according to package directions for al dente. Reserve about 1/2 cup pasta water before draining.
- In a small bowl, stir together parmesan and ricotta cheeses. Set aside.
- Heat a large skillet over medium-high heat and add olive oil. Sauté onion until translucent, stirring as needed.
- Add ground beef and cook until no longer pink, breaking it into pieces as it cooks.
- Add garlic, basil and parsley, and salt. Stir to incorporate and cook until fragrant, about 2 minutes.
- Stir in tomatoes and allow sauce to cook for about 5 more minutes.
- Add cooked pasta and stir to completely coat with sauce. Then, add spoonfuls of the ricotta mixture throughout the pan, stirring only slightly.
- Top with mozzarella and bake the lasagna until the cheese has melted and the sauce is bubbling, about 10 minutes.
Nutrition
Calories: 453kcal Carbohydrates: 50g Protein: 28g Fat: 15g Saturated Fat: 7g Polyunsaturated Fat: 1g Monounsaturated Fat: 6g Trans Fat: 0.2g Cholesterol: 65mg Sodium: 564mg Potassium: 581mg Fiber: 3g Sugar: 5g Vitamin A: 382IU Vitamin C: 7mg Calcium: 223mg Iron: 4mg