HUNT'S® 'CLASSIC' SKILLET LASAGNA
An easy lasagna recipe made in a skillet with bowtie pasta, Italian sausage, tomatoes and three kinds of cheese.
Provided by Hunt's
Categories Trusted Brands: Recipes and Tips Hunt's
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions, omitting salt. Meanwhile, combine ricotta cheese, Parmesan cheese, water and pepper in small bowl; set aside.
- Heat large skillet over medium-high heat. Add sausage and onion; cook 3 to 5 minutes or until sausage is crumbled and onion is tender, stirring occasionally. Drain. Add undrained tomatoes, tomato paste, 3/4 cup mozzarella cheese and cooked pasta to skillet; stir to combine.
- Dollop spoonfuls of ricotta mixture on top of pasta mixture. Sprinkle with remaining mozzarella cheese. Reduce heat to low; cover and cook 2 to 3 minutes or until ricotta mixture is hot and mozzarella cheese melts.
Nutrition Facts : Calories 413.9 calories, Carbohydrate 42.5 g, Cholesterol 45.6 mg, Fat 17.6 g, Fiber 4.3 g, Protein 23.5 g, SaturatedFat 7.8 g, Sodium 1415.2 mg, Sugar 11.4 g
CLASSIC LASAGNA
While not a 30-minute meal, this lasagna is quicker and more straightforward than most. If you're in a real time crunch, use your favorite jarred red sauce. For greater success with the lasagna noodles, which have a tendency to stick together, boil them in the largest pot possible or work in batches - they need as much water as possible to move freely so they don't clump. This lasagna can be assembled, baked and refrigerated up to five days ahead, or frozen up to a month ahead if wrapped tightly.
Provided by Alison Roman
Categories dinner, weekday, weeknight, casseroles, pastas, main course
Time 2h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Make the sauce: Heat oil in a large, heavy bottomed pot over medium heat. Add sausage, if using, and cook, stirring occasionally, until it's starting to brown but not yet crisp, about 5 minutes.
- Add onion and garlic and season with salt and pepper. Cook, stirring occasionally, until the onion is totally softened and translucent (without letting it brown), 8 to 10 minutes. Add tomato paste and continue to cook, stirring until the tomato paste has turned a deeper brick red color, tinting the oil and onions a fiery orange color, about 2 minutes.
- Using your hands, crush the whole tomatoes into smaller, bite-size pieces and add them and the crushed tomatoes, stirring to scrape up any bits from the bottom of the pot. Fill one of the tomato cans halfway with water and add it to the pot. Season with salt and pepper. Bring to a simmer and cook, stirring occasionally, until the tomato sauce has thickened and flavors have come together, 20 to 30 minutes.
- Make the lasagna: Heat oven to 375 degrees and set a large pot of salted water to boil.
- Set aside 1 cup mozzarella. In a medium bowl, combine remaining mozzarella, ricotta, 1 cup Parmesan and cream; season with salt and pepper and set aside.
- Cook lasagna noodles in the large pot of salted boiling water until just softened (before they are even aldente), about 4 minutes. Drain and separate any noodles that are trying to stick together, slicking them with a bit of olive oil to prevent them from sticking further.
- Spoon a bit of sauce on the bottom of a 3-quart baking dish and top with a layer of noodles, avoiding any heavy overlap.
- Top with about 1 ¼ cups of sauce, and dollop ¼ of the cheese mixture over. Top with another layer of noodles and repeat three more times, ending with the last of the noodles (depending on size of the noodle/shape of the baking dish, you may have a few extra noodles) and the last of the sauce. Top with reserved 1 cup mozzarella and more Parmesan, if you like.
- Cover loosely with aluminum foil and place baking dish on a foil-lined rimmed baking sheet (to prevent any overflow from burning on the bottom of your oven).
- Bake until pasta is completely tender and cooked through and sauce is bubbling up around the edges, 30 to 40 minutes. Remove foil and increase temperature to 450 degrees. Continue to bake until lasagna is golden brown on top with frilly, crispy edges and corners, another 15 to 20 minutes. Let cool slightly before eating.
Nutrition Facts : @context http, Calories 938, UnsaturatedFat 29 grams, Carbohydrate 61 grams, Fat 58 grams, Fiber 6 grams, Protein 44 grams, SaturatedFat 26 grams, Sodium 1333 milligrams, Sugar 11 grams
HUNT'S 'CLASSIC' SKILLET LASAGNA RECIPE - (4.4/5)
Provided by cecelia26_
Number Of Ingredients 9
Steps:
- 1.Cook pasta according to package directions, omitting salt. Meanwhile, combine ricotta cheese, water and pepper in small bowl; set aside. 2.Heat large skillet over medium-high heat. Add sausage and onion; cook 3 to 5 minutes or until sausage is crumbled and onion is tender, stirring occasionally. Drain. Add undrained tomatoes, tomato paste, 3/4 cup mozzarella cheese and cooked pasta to skillet; stir to combine. 3.Dollop spoonfuls of ricotta mixture on top of pasta mixture. Sprinkle with remaining mozzarella cheese. Reduce heat to low; cover and cook 2 to 3 minutes or until ricotta mixture is hot and mozzarella cheese melts.
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HUNT'S® 'CLASSIC' SKILLET LASAGNA | READY SET EAT
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Cuisine ItalianTotal Time 30 minsCategory Main DishCalories 487 per serving
- Cook pasta according to package directions, omitting salt. Meanwhile, combine ricotta cheese, Parmesan cheese, water and pepper in small bowl; set aside.
- Heat large skillet over medium-high heat. Add sausage and onion; cook 3 to 5 minutes or until sausage is crumbled and onion is tender, stirring occasionally. Drain. Add undrained tomatoes, tomato paste, 3/4 cup mozzarella cheese and cooked pasta to skillet; stir to combine.
- Dollop spoonfuls of ricotta mixture on top of pasta mixture. Sprinkle with remaining mozzarella cheese. Reduce heat to low; cover and cook 2 to 3 minutes or until ricotta mixture is hot and mozzarella cheese melts.
HUNT'S® CLASSIC BEEF LASAGNA | READY SET EAT
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Cuisine ItalianTotal Time 2 hrsCategory Pasta, Main DishCalories 329 per serving
- Preheat oven to 350°F. Spray 13x9-inch glass baking dish with cooking spray. Combine ricotta cheese, 2 tablespoons water, parsley and 1/4 teaspoon black pepper in small bowl; set aside.
- Heat large skillet over medium-high heat. Add beef and onion; sprinkle with Italian seasoning, salt and remaining 1/4 teaspoon black pepper. Cook 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant. Drain. Add undrained tomatoes, tomato sauce, remaining water, vinegar and red pepper flakes to skillet. Reduce heat and simmer 10 minutes, stirring occasionally.
- Assemble lasagna by spreading about 1 cup meat sauce over bottom of dish. Place 3 dry noodles over sauce, top with 2 cups meat sauce, half of ricotta mixture, 1 cup mozzarella cheese and 1/3 cup Parmesan cheese. Repeat layers, ending with a layer of noodles topped with remaining sauce and remaining mozzarella and Parmesan cheeses.
- Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake 15 minutes more or until cheese melts and sauce is bubbly. Let stand 15 minutes before serving.
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