Ingredients

The following ingredients have 5 Servings
  • 4 cups broken lasagna noodles (about 9 noodles)
  • 2 tablespoons cooking oil
  • 1/2 cup chopped onion
  • 1 pound ground beef, or 1/2 pound each beef and ground sausage
  • 2 large cloves of garlic, minced
  • 1 tablespoon dried parsley
  • 2 teaspoons Italian seasoning
  • 1 teaspoon Creole or Cajun seasoning (like Slap Ya Mama), or to taste, optional
  • 1 teaspoon kosher salt, or to taste
  • 1/4 teaspoon freshly cracked black pepper ,or to taste
  • 1 (6 ounce) can tomato paste
  • 2 (14-1/2 ounce) cans diced tomatoes, undrained
  • 1 cup cottage or ricotta cheese
  • 2 cups shredded mozzarella cheese, divided

Instruction

  • Bring a pot of water to a boil, then salt generously. Break up the lasagna noodles into smaller pieces and boil according to package directions, until tender. Drain the noodles and set aside.
  • While the noodles are cooking, using a large skillet that has a cover, heat the oil over medium heat, add the onions and cook until tender.
  • Add the ground beef and sausage, cooking until browned and crumbled; drain off any excess fat and add the garlic.
  • Add the parsley, Italian seasoning, Cajun seasoning, salt and pepper and stir in well; cook for 2 minutes.
  • Add the tomato paste, stir to mix and cook for another 2 minutes. Add in undrained diced tomatoes, stir to blend, reduce heat to a medium-low, cover and simmer while you finish the noodles.
  • Add the cottage or ricotta cheese, 1 cup of the mozzarella cheese and the drained noodles to the skillet; stir to blend. Sprinkle remaining mozzarella evenly all over the top or in dollops.
  • Cover the skillet and continue to simmer on low until the lasagna is bubbly and the cheese has melted, taking care not to burn the bottom.
  • I like to serve my skillet lasagna with some garlic bread or hot pistolette rolls and a nice mixed garden salad.