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    Skillet Lasagna

    Source of Recipe


    List of Ingredients

    1 medium onion (minced)
    1 T. olive oil
    3 garlic cloves (minced)
    1 1b. lean ground beef
    10 lasagna noodles
    28 oz. can crushed tomatoes
    8 oz. can tomato sauce
    8 oz. ricotta cheese
    1 c. shredded mozzerella cheese
    2 T. chopped fresh basil


    Pour crushed tomates into a large mesuring bowl and add enough water to make 4 cups of total juice (not including the tomato sauce).

    In a large skillet, add onion and oil and cook until the onion is translucent (about 5 minutes). Add the garlic and cook for 15 seconds. Add the ground beef and cook until meat is no longer pink. Drain if neeeded.

    Break up the lasagna noodles and evenly distribute on top of the meat mixture. Top with the tomato/water mixture and tomato sauce. Cover and bring to a simmer. Once simmering, turn heat down to low. Cook for 20 minutes. It should still be a little watery after 15 minutes (if it's dry, add 1/4 cup of water). Test the noodles, if done turn off the heat and add small spoonfuls of ricotta cheese to the top. Top with mozzerella and cover. Let sit for 5 minutes. Top with fresh basil and serve.




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