My family loves lasagna. It’s one of those foods that we never get tired of. I am always looking for new ways to make this dish so that my family will not get tired of the same old lasagna. With this recipe, you don’t have to layer your noodles in a baking dish. You save a lot of time using this method. If you don’t have an oven proof skillet, prepare it in a baking dish. Either way it will taste great. I like to use fresh herbs in this recipe because it really makes your taste buds stand up and take notice. The next time you make lasagna, try making it in a skillet instead of your oven. See which way you like better.
What you will need:
8 ounce box of bowtie pasta
1 Tablespoon of oil
1 medium onion, chopped fine
3 cloves of garlic, minced
1 pound of ground beef
1 can diced tomatoes, drain the juice
2 Tablespoons of tomato paste
1 teaspoon of dried basil
1/2 teaspoon of dried marjoram
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 Cup of grated Parmesan cheese
1 small package of mozzarella cheese, shredded
What to do:
Cook your pasta as directed on the package; drain. While pasta is cooking, in an oven proof skillet heal oil over high heat. Add onion and garlic and brown lightly. Add beef and cook until brown; drain fat.
Add tomatoes, tomato paste, basil, marjoram, salt and pepper. Cook until slightly thickened. Stir in Parmesan cheese. Prepare your oven rack about 4 inches from the heat source; preheat broiler. Stir pasta into meat mixture, or you can combine both into a baking dish. Sprinkle with mozzarella cheese. Broil until the cheese melts and it is slightly browned. Enjoy!
Suggestions: Try using different cheeses. You can also use different shaped pasta.