Skillet Lasagna

Have you ever really wanted to make lasagna, but didn't have the time or didn't want to invest the time into making and setting a real one? Well I have a solution for you! This recipe is unbelievable easy, fast, and yummy! If you don't feel like tackling a real baked lasagna, give this little guy a try.

Also, if you happen to be a kitchen gadget connoisseur and you have baby skillets, you could turn these into - hold your horses - individual skillet lasagnas! I have seen this done at many a fancy Italian restaurants, so now you too can wow your guests with such a dish.

 (This is one of those not so pretty pictures I mentioned earlier!)

Notes:

• Don't have any zucchini? No worries, you can skip it. If you don't have any on hand simply skip the first step and start by browning your meat.
• This is a very loose lasagna when you first eat it, due to the amount of cheese and sauce in the layers.  If you have any for left overs, the lasagna will tighten up (not be quite as saucy).
• If you do this in miniature versions, you may want to cook the zucchini and beef in a larger skillet to avoid hassle and then layer the individual lasagnas, baking them until everything is melted.
• Depending on the size of your skillet, you will need varying numbers of lasagna noodles. You will need enough for three layers of noodles. 
• You have two options in cooking the lasagna noodles as well. Option 1: Cook them very al dente and layer the lasagna. This is faster, as you will only have to wait for the cheese to cook (not the lasagna noodles too). Option 2: Place all of your lasagna noodles into a bowl of hot water and let sit for ~20 minutes.  You will have pasta that needs a little bit of cooking with this method, so the lasagna may have to simmer a little longer than 20 minutes.

Skillet Lasagna:

• Lasagna noodles (see note)
• 1 16 oz. container Ricotta cheese
• 1/2 c. grated Parmesan cheese
• 1 1/2 c. shredded Mozzarella
• 4 t. minced garlic
• 1 T. olive oil
• 2 Zucchini, sliced thin
• Salt and Pepper
• 1 lb. ground beef
• 1 (16 oz) jar of spaghetti sauce

In a small bowl, mix the ricotta, parmesan cheese, and 1/2 c. mozzarella. Set aside.

In your chosen skillet, pour 1 T. of olive oil into a hot pan.  Add 2 t. of garlic, cook for 30 seconds and then add the zucchini.  Salt and pepper the zucchini.  Cook down the zucchini until it is soft, about 6 minutes. Remove from the pan, onto a plate for later assembly.

Next, brown the beef with 2 tsp. garlic.  Once complete browned, drain any excess grease from the meat.  Add enough pasta sauce to wet all of the meat.  Cover the meat with one layer of lasagna noodles. Cover these noodle with 1/2 of the ricotta mixture. Spread on a layer of sauce.

Add another layer of lasagna noodles, cover with the cooked zucchini and remaining ricotta mixture. Spread on another layer of sauce. Top with one more layer of lasagna noodles and a layer of sauce over the top noodles.  Top with the remaining mozzarella.

Place the lid on your skillet and let simmer for 20 minutes, until all of the cheese is melted.

Enjoy this warm, delicious pasta goodness.