Monday, February 24, 2014

One Pot Lasagna Casserole

I pinned this recipe quite a while ago and finally decided to give it a try. It says Skillet but I certainly don't have a skillet that big so I used my 3.25qt Braiser. It goes from stove to oven which is ideal. however, I've made this a couple times and have once let it cool and put it in a baking dish to bake all together at a later time. Its definitely a dish you can play with and add or subtract things at your leisure.

One Pot Lasagna Casserole
(Adapted from Here)


1 diced onion
5 Cloves grated garlic
1 Tbsp oil or butter
1 medium sized zucchini - grated
1/4 tsp crushed red pepper flakes
1 tsp oregano
Salt & pepper to taste
1 pound lean ground beef
1 tsp sugar
1 (20 oz) can or jar tomato sauce
1 (12 oz) can diced or crushed tomatoes
12 lasagna noodles, give or take a few
1 cup 1% fat cottage cheese
1 cup shredded mozzarella
2/3 cup freshly grated Parmigiano reggiano
1 egg
1 tsp basil
2 cups beef broth
1/3 cup red wine (or substitute this much extra beef broth)
1 Mozza ball, about 450 grams


Saute diced onions and garlic in oil until soft.  Add in some seasonings now, not all. I would recommend layering them in different places to build the flavours.  Grate the zucchini into the pan.

To the vegetables, add in the ground beef. Break apart the beef while it's cooking until evenly browned.

Once the beef is browned and mixed in to the vegetable mixture, break apart the raw lasagna noodles into pieces. Add to the pan.

One top of the noodles, add in the broth and red wine.  It might look soupy, but the noodles will absorb most of it and some will evaporate out. Add the tomatoes and the tomato sauce, these can be anything you like. I like to add a primivera type sauce to add to the veggie count and flavours. Add the sugar to the sauce over the tomatoes to cut the tomato acid. Add another layer of the seasonings here, and bring it up to a boil, making sure that the noodles are down in the sauce.  Once boiling reduce down to a medium and allow it to simmer for about 20 - 25 minutes so the noodles are cooked.  Give it a couple stirs through out the cooking and add more liquid if it feels too dry.

While the noodles are cooking, throw together the cheese mixture:  Cottage cheese, low fat shredded mozzarella, and freshly grated Parmigiano reggiano.  Add in an egg and torn basil (or from a jar is fine!).  Seasonwith a little kosher salt (Cheese is salty) and black pepper.

Once the noodles are cooked, turn off the heat.  Drop the cheese mixture by big globs onto the meat and noodles and coarsely stir them in. I agreed completely with the original blogger, keeping it in pockets of cheese - I didn't want it to be too mixed, as I like seeing "pockets" of cheese.

Now cover with slices of fresh mozzarella and some additional parm is you have any left over and put this whole skillet into the oven under the broiler until the cheese gets a bit brown and bubbly - about 10 mins on low.  Garnish with some freshly chopped basil leaves.

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