Pasta Monday – Skillet Lasagna

Last week Monday, after having our usual lunch with my colleagues, we inevitably started talking about food. It mainly all started with me reflecting on what I was going to cook that night. I simply had no idea and told them that I needed to start thinking on that nights dinner. One of my Italian colleagues told me that for her it was pretty simple. Monday is pasta night. Each Monday they have a different kind of pasta, and honestly I don’t understand why I did not come up with the idea earlier. This is genius! So I have now decided that Monday would also be our pasta night.

_MG_6136_MG_6138_MG_6142_MG_6144With that in mind, last week Monday was therefore our first pasta Monday night. I had bookmarked this one recipe from A Cup of Jo¬†and thought that this would be the perfect opportunity to try it out. What I like best about this recipe is that you only need to use one pan. Yes, you do everything in this one pan. Ok you will have to clean a bowl too in order to separate your sauce but apart from that there’s very little cleaning to do. It’s also very easy and can be put together in approximately 30 minutes. Perfect for a quick evening meal!

_MG_6146_MG_6147_MG_6151Ingredients
- 2 tbsp of olive oil
– 450 g of minced beef
– hot pepper sauce
– 1 onion
– 4 garlic cloves
– 1 tsp of dried oregano
– 800 g of cans whole, peeled tomatoes
– a handful of basil leaves
– no-boil lasagna
– 120 g of mascarpone
– 230 g of mozzarella
– some grated cheese

Preparation
– In a large skillet (pan), heat the olive oil and cook the minced meat, stirring often, breaking up the meat as you go and adding some hot pepper sauce
– Transfer the meat in bowl, leaving as much olive oil in the skillet as possible
– Add the onions, garlic cloves and more hot pepper sauce, stirring occasionally until the onions have softened
– Add the dried oregano, the peeled tomatoes together with its juice, the basil leaves and the cooked meat
– Season with salt and pepper, and more hot pepper sauce if desired
– Let it simmer for 5 minutes, stirring occasionally and checking the seasoning
– Place half of this sauce in a bowl
– Then place one layer of lasagna. Make sure that the whole skillet is covered.
– Add some grated cheese and half of the mascarpone, then cover with the reserved sauce
– Add another layer of lasagna, pressing them in the sauce with a wooden spoon
– Cover your skillet and let it simmer for about 15 minutes. The sauce should thicken and the lasagna should be tender
– Add the remainder of the mascarpone, swirling it into the sauce
– Finally, top it off with slices of mozzarella, cover and let is simmer for 10 minutes until the cheese is melted

Note: we used ‘fresh’ mozzarella meaning that we bought a huge mozzarella (not grated) and sliced it. I’ve noticed that it takes much longer for the mozzarella to melt than if you buy grated mozzarella. It truly depends what your prefer. At first we were scared that the pasta wouldn’t cook through, but it does so make sure not to leave it more than 15 minutes the first time it cooks.

This recipe is definitely a keeper and is very delicious! It can be served with a green salad.

_MG_6154