The dog days of summer are almost over. With the kids going back to school, life is going to get a little more hectic. One way to make back to school a little less stressful is to plan easy meals that require very little clean up, like this Stove Top Skillet Lasagna from Sun Basket meal delivery. Made in one pan, no tuning on an oven required!
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WHY I USE SUN BASKET: FRESH, ORGANIC, NO-GMO, CONVENIENT!
Sun Basket is a food delivery service that brings everything you need to make healthy delicious meals right to your door, saving you time and money! Each box from Sun Basket contains the ingredients for 3 meals for 2 to 4 people and you can customize with Paleo, Gluten–Free, and Vegetarian options. The meals are delicious, healthy and designed by an accomplished chef. Most recipes take about 30 minutes to prepare. Ingredients are shipped in an insulated box so they stay fresh. Recyclable and reusable packaging materials are used. But my favorite part about Sun Basket (besides the eating of course) is that they teach you to cook and to be more adventurous in your food choices!
GET THREE MEALS FREE!
Yes my followers can get Get $35 off Sun Basket meals! And who wouldn’t want three free meals when they are as delicious as this skillet lasagna? Fresh organic ingredients and easy recipes delivered, with Paleo, Gluten-free and Vegetarian options. And if you’re cooking for a crowd getGet 50% off Family Meals from Sun Basket! Fresh organic and non-GMO ingredients and kid-friendly recipes delivered!
Let’s Talk About This Recipe!
Loaded with ground beef and pork, this hearty lasagna requires no oven or extra pans; the noodles and sauce both simmer together in one skillet on the stove. Then all you have to do is add cheese, cover with a lid and allow to “bake” on the cooktop. Full bellies, easy clean up, and everyone is happy!
MAKING THIS MEAL GLUTEN FREE AND JUST AS GOOD!
If you live without gluten you don’t have to miss out on exceptional pasta! Here is a link to my favorite:
The Recipe: Stove Top Skillet Lasagna!
Loaded with ground beef and pork, this hearty lasagna requires no oven nor extra pans; the noodles and sauce both simmer together in one skillet on the stove. Then all you have to do is add cheese, cover with a lid and allow to "bake" on the cooktop. Full bellies, easy clean up, and everyone is happy!
- 1 tablespoon olive oil
- 1 yellow onion
- 5 ounces ground beef
- 5 ounces ground pork
- 6 ounces lasagna noodles (your favorite, if using gluten free you may need to adjust cooking time)
- ½ teaspoon red chili flakes optional
- 2 cups pasta sauce
- 1 cup water
- Zest of 1/2 a lemon
- ¼ pound fresh mozzarella
- ½ cup fresh ricotta
- ½ cup grated Parmesan
- 8 leaves Fresh basil
Peel and finely chop the yellow onion.
Cut off a small corner of the ground beef packaging and drain off any excess liquid. Transfer to a plate and pat dry with a paper towel. Repeat with the ground pork.
Break the lasagna noodles in half or into thirds.
In a large frying pan over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the onion, season with salt and pepper, and cook, stirring occasionally, until softened, 4 to 5 minutes. Stir in as many chile flakes as you like and cook until fragrant, about 1 minute. Add the beef and pork, season generously with salt and pepper, and cook, stirring to break up the meat, until browned but not yet cooked through, 2 to 3 minutes. Add the lasagna noodles, marinara sauce, and 1 cup water and bring to a boil. Reduce to a simmer, gently pressing the noodles into the sauce as they start to soften. Cover and cook, gently tossing the noodles with the sauce occasionally, until the noodles are tender, 18 to 20 minutes. While the sauce and noodles cook, prepare the remaining ingredients.
Zest half of the lemon and place into a small bowl.
Tear the mozzarella into small pieces.
To the small bowl with the lemon zest, add the mozzarella and ricotta and stir until well combined.
Layer the mozzarella-ricotta mixture on top of the lasagna. Sprinkle with Parmesan. Drizzle with a little olive oil. Reduce to a low simmer, cover, and cook until the cheeses melt, 6 to 8 minutes. Season with pepper. Remove from the heat and let rest, covered, for about 5 minutes before serving.
Strip the basil leaves from the stems; tear the leaves. After lasagna has rested, garnish and serve
Break the lasagna noodles
Juice the lemon half
Tear the mozzarella
Stir the mozzarella-ricotta blend
Prep the basil