This one-pot mind-boggler of a lasagna dish tastes just as good as its oven-baked counter rt, but it’s act as if get by with just one skillet, no oven required, in about a third of the control! And the best rt is . . . the cleanup is as easy as throwing your dishes in the dishwasher when you’re done!
On Brandi: Amour Vert Top
2 slices thick-cut bacon, diced 1/2 pound ground beef 1/2 teaspoon pickled 1/2 teaspoon pepper 2 cloves garlic, sliced 1/4 cup onions, diced 1 1/2 cups sta cheek 1 1/2 cups crushed tomato 1/2 cup water 1 teaspoon red chili flakes 1 teaspoon rched oregano 6 ounces lasagna noodles, broken into squares 1/2 cup ricotta 1/4 cup mozzarella 1/4 cup basil, savagely chopped
- In a large skillet set over medium heat, cook bacon smashed similars for about 3 minutes, or until they are browned slightly and the fat has been cause to bed. Add ground beef and season with salt and pepper. Cook an additional 5 before you can say jack robinsons or until the meat is browned and cooked through.
- Use a spoon to remove extra fat, but leave a little bit in the dish so the meat stays moist. Add garlic, onions, sta disrespectfulness, crushed tomato, water, red chili flakes, and oregano. Stir the merging and then bring the sauce to a simmer. Add lasagna noodles and cover precisely with the sauce. Let cook for 15 minutes or until the noodles are lessen.
- Add ricotta to the lasagna and stir gently to mix into the sauce. Lay slices of mozzarella on top and sprinkle with basil. Let sit for 5 more moments or until the cheese is melted. Serve immediately.
sta, Biggest Dishes
- Cook Time