Skillet Lasagna

This quick skillet lasagna recipe lets you have the savory saucy taste without all of the hassle. Plus, you only need one pot for dinner.

 ¾ lb lean ground beef
 ½ lb mild Italian sausage (removed from casings)
 1 tbsp Colavita Extra Virgin Olive Oil
 1 cup chopped onion
 3 cloves garlic, minced
 25 oz Colavita Strained Tomatoes
 ¼ cup dry red wine, (optional)
 1 cup water (less if you used the wine)
 ⅛ tsp red pepper flakes, or to taste
 1 tbsp fresh basil
 1 tsp fresh thyme
 Salt and freshly ground pepper, to taste
 8 oz Colavita Lasagne, broken up
 ½ cup freshly grated parmesan cheese
 1 cup low-fat or part-skim ricotta cheese
 2 mozzarella cheese, grated or sliced

1

In a large 12-inch skillet, with a lid, cook the meats over low heat until just no longer pink. Drain in a sieve, and set-aside.

2

Wipe out the skillet and then heat the olive oil over medium heat; add the onions and garlic; saute until wilted.

3

Return the meat to the skillet; add the red pepper flakes and Italian herbs, if using. Mix well.

4

Pour in the strained tomatoes along with the wine and water; stir then add the pasta, stir.

5

Cover and lower the heat to medium low, simmer for 15 minutes, stirring occasionally.

6

(After 15 minutes the sauce should still be slightly watery, if not, add a bit more water); cover and cook another 5 minutes or until the pasta is tender.

7

Uncover the skillet, stir in parmesan cheese; dot the ricotta over the top then sprinkle or layer on the mozzarella.

8

Cover and allow to stand for 5 minutes, or until the cheese is nicely melted.