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Saucy Skillet Lasagna
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1 pound ground beef
1 can (14-1/2 ounces) diced tomatoes, undrained
2 eggs, lightly beaten
1-1/2 cups ricotta cheese
4 cups Italian baking sauce
1 package (9 ounces) no-cook lasagna noodles
1 cup (4 ounces) shredded part-skim mozzarella cheese, optional
In a large skillet, cook beef over medium heat until no longer pink; drain.
Transfer to a large bowl; stir in tomatoes. In a small bowl, combine eggs and
ricotta cheese. Return 1 cup meat mixture to the skillet; spread evenly. Layer
with 1 cup ricotta mixture, 1-1/2 cups sauce and half of the noodles. Repeat
layers. Top with remaining sauce. Bring to a boil. Reduce heat; cover and
simmer for 15-17 minutes or until noodles are tender. Remove from the heat.
Sprinkle with mozzarella cheese if desired; let stand for 2 minutes or until
cheese is melted. Serve immediately. Editor's Note: This recipe was tested
with Barilla Al Forno Italian Baking Sauce.
Yield: 6-8 servings.
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Printed from tasteofhome.com Oct 12, 2008Copyright Reiman Media Group, Inc © 2008 |