30-Minute Skillet Lasagne!
This recipe came from the Seattle Post-Intelligencer when it was a real newspaper with Wednesday recipes. The P-I's recipes were always better than The Seattle Times' ones, and this lasagne was one of my favorites.
It's also 30 minutes from start to finish -- five minutes to prep, 25 minutes to cook!
Serves 4 generously
8 no-boil lasagne noodles
1 jar pasta sauce of your choice
Crumbles (or ground beef, if you must)
1 c. ricotta cheese
1 1/4 c. Italian blend shredded cheese
1 to 1 1/2 c. water
Brown your Crumbles (or ground beef). Drain, if you need to (you won't need to drain with Crumbles).
Pour in the jar of pasta sauce. At this point I also add oregano, because I have it.
Add a bit more than a cup of water, then break the lasagne noodles into 2- to 3-inch pieces into the sauce. Stir them to cover, and bring to a bit of a boil for about five minutes.
In the meantime, mix the ricotta and 1 cup of Italian cheese in a smallish bowl. Drop by dollops (love that word) onto the top of the lasagne. Sprinkle with the remaining cheese.
Cover and reduce heat to low for about eight minutes.
I like to serve this with warm bread or rolls and a green salad. My 9-year-old loves this, too, and I always have enough for at least one lunch over the next days.