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.

That's it!

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.