Skillet Spinach Lasagna

So, I wasn’t too impressed with this Skillet Spinach Lasagna right after I made it, but, after taking it to work the following day for lunch my opinion changed. I think what initially had me a little eh about it was the lack of sauce and the fact that the bottom of it got burned, but, both of those things are things that can easily be changed next time I make it.

I began by browning a pound of sausage meat in a 12-inch skillet. I was able to find ground sausage meat, but, you could easily use a pound of sausage removed from the casings.

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Next, over medium heat, I added crushed tomatoes, Italian seasoning and salt. I let the sauce simmer for about 5 minutes.

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While the sauce was cooking, I combined ricotta cheese, an egg, a cup of shredded mozzarella and salt in a medium bowl.

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Once the sauce was ready it was time to assemble the lasagna. I set aside 3 cups of the sauce and placed a layer of no-boil lasagna noodles over the remaining sauce in the skillet. I then topped the noodles with a cup of the reserved sauce, 3/4 cup of the ricotta mixture and 3 cups of the spinach. I repeated the layer two times with the remaining ingredients, omitting the spinach from the top layer.

I then returned the skillet to heat; covered and cooked over medium heat until the noodles were softened and sauce began to bubble, about 15-20 minutes. I think next time I will do this step over medium-low heat. I then topped it with remaining cup of spinach and covered and cooked it for another minute or so until the spinach had wilted.

And finally, I uncovered the lasagna and topped it with a cup of shredded mozzarella and broiled it until the cheese began to melt and brown. About 5 minutes. I then sprinkled it with freshly chopped basil.

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Skillet Spinach Lasagna

Ingredients:

1 lb. ground Italian sausage

1 28oz. can crushed tomatoes

1 1/2 teaspoons dried Italian seasoning

1 teaspoon kosher salt, divided

1 16 oz. container ricotta cheese

1 egg

8 oz. (2 cups) shredded mozzarella cheese, divided

6 oz. no-boil lasagna noodles

7 cups (about 5 oz.) baby spinach, divided

2 tablespoons chopped fresh basil

Directions:

Cook the sausage, stirring often, in a 12-inch ovenproof nonstick skillet over medium heat until browned and cooked through.

Add the tomatoes, Italian seasoning and 1/2 teaspoon of the salt; cook, stirring occasionally until the sauce begins to simmer.

While the sauce is cooking, combine the ricotta cheese, 1 cup of the mozzarella cheese, an egg and the remaining salt in a medium bowl.

Preheat broiler with oven rack 6 inches from the heat.

Once the sauce is cooked remove it from the heat, reserving 3 cups of the sauce in a bowl. Place a layer of the lasagna noodle over the sauce, breaking the pieces as necessary. Top with 1 cup of the reserved sauce. 3/4 cup of the ricotta mixture and 3 cups of the spinach. Repeat the layer two times with the remaining noodles, sauce, ricotta mixture and spinach, omitting the spinach from the top layer.

Return the skillet to the heat; cover and cook over medium / medium-low heat until the noodles are softened and the sauce begins to bubble, about 20 minutes. Uncover and top with the remaining spinach; cover and cook for about a minute until the spinach is wilted. Uncover and top with the remaining mozzarella. Broil until the cheese begins to brown, 4 to 5 minutes. Sprinkle with basil.

Recipe from Real Simple Magazine

A Quick & Easy Bolognese

As the temperatures begin to drop our need and desire for hearty and comforting dishes begins to rise. There’s nothing like coming in from the cold with a nice hot bowl of soup waiting for you. That’s my usual go-to after a morning of shoveling, but let’s not talk about snow so early in the season. We haven’t even had our first frost yet! And just as comforting as soup is pasta and today I have a recipe for you for a quick and easy Bolognese. I came across it in a recent issue of Food Network Magazine where they coined it Weeknight Bolognese. I’m calling it quick and easy because I was able to make twice in one day without breaking a sweat. Why did I make it twice in one day you may be wondering? Well, it’s not because it was so delicious I finished it one sitting – don’t get me wrong, it was delicious – but, it was because I made a MAJOR snafu! If you didn’t know I am more of baker than a cook. The cooking thing is still fairly new to me and I have a lot to learn, like you shouldn’t substitute cooking wine for a dry red wine in any recipe. That’s why I made this recipe twice. The first time I used cooking wine in lieu of dry red wine and it was atrocious and incredibly salty. At first I couldn’t figure out what I had done wrong, but, a quick Google search let me know. I believe I may have made this mistake once before with another recipe but, it’s not coming to me right now. At least I know for future cooking endeavors!

So, on my second go around I had a delicious dinner to eat and with the temps a little cooler in the evening it was quite comforting.

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A Quick and Easy Bolognese

  • Servings: 4 to 5
  • Time: 30 minutes
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Ingredients:

2 tablespoons olive oil

1 pound lean ground beef*

4 garlic cloves, minced

1 tablespoon dried oregano

1/4 teaspoon crushed red pepper flakes

1 1/4 cups dry red wine**

1 28-ounce can of crushed tomatoes

2 tablespoons tomato paste

Kosher salt and black pepper

3/4 pound dried pasta, such as orecchiette or small shells

1/4 teaspoon ground nutmeg

1/4 cup chopped fresh basil leaves

1/4 cup heavy cream

1/2 cup freshly grated Parmesan cheese, plus extra for serving

*I used a 93% / 7% split

** I used Merlot

Directions:

Heat the olive oil in a large skillet over medium-high heat. Add the ground beef and cook, crumbling the meat with a wooden spoon until the meat has lost its pink color and has begun to brown. Add in the garlic, oregano, and red pepper flakes. Pour in 1 cup of the red wine, the crushed tomatoes, tomato paste, 2 teaspoons of salt and 1 teaspoon of black pepper, stirring until combined. Bring to a boil, then lower the heat and let simmer for 10 minutes.

Bring a large pot of water to boil and cook the pasta according to the package directions.

While the pasta is cooking finish the sauce by adding in the nutmeg, basil, cream and the remaining 1/4 cup of wine and continue simmering for 8 to 10 minutes, stirring occasionally until thickened.

When the pasta is cooked, drain and pour into a large serving bowl and top with the sauce and 1/2 cup of the Parmesan and toss well. Serve hot with extra Parmesan on top.

Recipe from Food Network