Skillet Lasagna is one of those tried and true meals that I make often. Lee isn’t crazy about typical casseroles but he does enjoy this meal. I always have the ingredients on hand, and the recipe is forgiving. Sometimes I substitute ingredients and it’s always delicious. I originally got this recipe from kraftfoods.com, and I’ve changed it and tweaked it for our tastes.
1 pound of ground meat (beef, Italian sausage, turkey, etc)
3 cloves garlic, minced.
26 oz.(or so) of your favorite spaghetti sauce
1 2/3 cups water
1/4 cup bottled Italian dressing (see note)
12 oven-ready lasagna noodles (see note)
1 cup shredded mozzarella cheese
Brown the ground meat in a large skillet. Drain. Add garlic, spaghetti sauce, water, and dressing. Bring to a boil and add lasagna noodles, broken into quarters. Stir, reduce heat to low. Cover and cook for 15 minutes or until noodles are tender. Sprinkle with the shredded cheese, cover and let stand for 5 minutes before serving.
Notes: Any flavorful oil and vinegar type of salad dressing will work in this recipe. I’ve used whatever I have in the fridge including Zesty Italian, and Greek Vinaigrette. The dressing just adds an extra layer of seasoning/flavor.
If you don’t have the oven-ready noodles, you can use the regular lasagna noodles with good results. Just add an extra 1/3 cup of water, and more time (an extra 10-15 minutes) to simmer. Be sure to stir up from the bottom of the pan every few minutes so your noodles don’t stick and burn.