Skillet Lasagna with Mushrooms & Mozzarella
Summer dinners are blissfully easy. Who doesn’t enjoy a good bbq? All kids seem to love chicken and hot dogs, and pretty much anything served up with a side of fries will be devoured. Now that school is in session, it’s back to the stovetop for cooking and have I got a dish for you!
While I love a hearty lasagna, I am far from thrilled at the thought of boiling noodles, having to assemble the dish, and then waiting for it to bake. When I think of a recipe I like to strip it down to the essentials. What does it really need to taste good? Everything else is optional and dependent on how much energy I have.
What I love about this recipe is that it has the familiar flavor of the classic, but without the fuss. I cooked my veggies, noodles, sauce and cheese all in ONE pot. No baking. No mess. This is the perfect weeknight dinner. Serve with a fresh garden salad and toasted garlic bread.
1 large yellow onion, diced
8 oz. sliced mushrooms
26 oz. marinara sauce
2 tablespoons tomato paste
1 tablespoon brown sugar
10 lasagna noodles
8 oz. mozzarella ball
Fresh basil for serving (optional)
Heat up a large frying pan or skillet with 1 tablespoon oil. Cook onions until translucent. Add mushrooms and cook until tender and browned. Add marinara sauce, tomato paste and brown sugar and combine well. Break each lasagna noodle into three pieces. Add broken noodle pieces to sauce. Add 2 1/2 cups water to pan, moving around the noodles so they are all covered with water and sauce. Cook until noodles are softened. (about 10 minutes) Add thinly sliced mozzarella on top of noodles, then cover for an additional five minutes or until mozzarella melts. Serve with fresh basil.
Tips & Tricks: Swap mushrooms for spinach or thinly sliced peppers, asparagus or your favorite veggies. You can also make this a meat dish by adding ground beef to the mushrooms and removing the final step of mozzarella.
** This recipe was originally created for Mishpacha Magazine