Family dinners are hard to come by these days, with Rudy working evenings at the bar, and me being so hot and exhausted from a long day of working and child wrangling that I rarely want to eat when it’s time to sit down. So, more often than not I am just making something quick and simple for the girls and I fend for myself later. This Easy Skillet Lasagna may have changed everything, however, because it is freaking amazing.
I can’t stop gushing. I mean, literally, we had zero leftovers. The girls asked for not only seconds, but thirds too. I had to cut them off because I wanted seconds myself, ha. The secret to this easy skillet lasagna is the sauce. Particularly Mezzetta Napa Valley Homemade Pasta Sauce (similar). I am in love. It literally has ZERO added sugar, and no weird chemicals that you can’t pronounce. It’s all natural, all delicious, and perfect for this easy skillet lasagna.
I went with a mixture of ground beef and mild Italian sausage for this dish. I like having just a touch of the spiciness of Italian sausage, but not too much, because sausage tends to disagree with my digestive system.
So you could go all sausage, or all beef if you want, no problem. I browned it all up, drained off the fat, then added some beef broth and Mezzetta Napa Valley Homemade Tomato & Sweet Basil pasta sauce, followed by a nice pile of lasagna noodles, layered with some heaping dollops of ricotta and mozzarella cheeses, then topped with more mozzarella and parmesan a few minutes before it’s done.
I basically just broke some lasagna noodles into quarters and carefully pushed them down into the sauce, then added the cheese mixture, more noodles, etc. I tried to make it as even as possible so no one would get a bite without all the goodies.
I’m making myself hungry just typing all this. Oh man. Want to make yourself some easy skillet lasagna? You’ll look like a pro while putting dinner on the table in 30!