I added fennel to the ground beef with some red pepper flakes then bought diced tomatoes with basil, garlic and oregano to round out the sauce a bit. Crushed tomatoes would be better if your not into large chunks of tomato.
Tonight I bought more salmon and swordfish at the market. Brenda chose swordfish so I grilled it again with some hickory chips in a fish basket. It came our great sided with roasted Brussels sprouts. Just a kiss of smoke but still moist and flaky.
Skillet Lasagna from Cook's Country Magazine
|1||(28-ounce) can diced tomatoes (Use the Basil, Garlic, Oregano stuff )|
|1||tablespoon olive oil|
|1||medium onion, minced|
|3||medium cloves garlic, minced or pressed through a garlic press (about 1 tablespoon)|
|⅛||teaspoon red pepper flakes, 1 tsp crushed Fennel, 1 tbl Italian seasoning|
|1||pound meatloaf mix (or just ground beef or Italian sausage)|
|10||curly-edged lasagna noodles, broken into 2-inch lengths|
|1||(8-ounce) can tomato sauce|
|½||cup grated Parmesan cheese plus 2 additional tablespoons|
|Ground black pepper|
|1||carton ricotta cheese (see below for prep)|
|3||tablespoons chopped fresh basil|
Brown the beef and onions, adding the garlic towards the end with the red pepper and fennel and about 1 Tbl Italian seasoning.
Drain then add the broken Lasagna noodles on top. Pour the tomato products in to a measure and make sure to add enough water to make 1 quart. Pour this over the noodles. Cover the pan and allow to simmer for 20-30 minutes till the noodles are soft and most of the liquid has been absorbed.
Prepare the ricotta by adding 1 tbl olive oil, 1 tsp garlic salt, 1/2 tsp pepper and 1/2 cup Parmesan cheese. Taste and adjust. Mix thoroughly and set aside.
Once the noodles are soft, drop the ricotta on top by the spoonful and then cover with the Mozzarella. At this point you can cover and simmer till the cheese melts or place the pan in a hot over (350) till the cheese starts to brown. Top with fresh basil and remaining Parmesan and serve.