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Gusto
Gusto

Skillet Lasagna

Spencer's Big 30

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  • Serves

    4

Ingredients

  • 2 tbsp (30 ml) olive oil
  • 1 onion, sliced
  • 2 garlic cloves, roughly chopped
  • 1 lb (450 g) ground beef
  • 1 tsp (5 ml) dried oregano, divided
  • ½ tsp (2.5 ml) dried rosemary, divided
  • ½ tsp (2.5 ml) dried thyme, divided
  • ¼ tsp (1 ml) salt
  • ¼ tsp (1 ml) pepper
  • 2 cups (480 ml) passata, divided
  • 1 cup (240 ml) diced tomatoes
  • 1 cup (240 ml) cottage cheese
  • 10 oven-ready lasagna noodles, broken into quarters
  • ½ cup (120 ml) water
  • 2 cups (480 ml) mozzarella
  • 2 tbsp (30 ml) finely chopped basil

Directions

  1. Heat oil in a large skillet. Add onion, garlic, and ground beef and cook until browned. Add teaspoon (2.5 ml) oregano, ¼ teaspoon (1 ml) rosemary, ¼ teaspoon (1 ml) thyme, salt and pepper and mix in. Pour in 1 cup (240 ml) of passata and diced tomatoes.
  2. In a small bowl, mix together the cottage cheese with remaining rosemary, oregano and thyme. Set aside.
  3. Top beef mixture in skillet with broken noodles. Pour over the remaining passata. Pour in water. Simmer for 15-20 minutes.
  4. Remove skillet from heat, top with dollops of cottage cheese mixture and cover with shredded mozzarella. Broil in the oven 2-5 minutes, or until cheese is bubbly and golden.
  5. Remove from oven and top with basil.

Or, try out this recipe for butternut squash lasagna.

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