Easy skillet lasagna without ricotta cheese -- just sausage and ground beef, tomatoes, noodles, and three cheeses! This recipe is quick and easy and kid-friendly!
Author: Lucy Brewer
1/2lb.lean ground beef
10regular lasagna noodles, do not use the no-boil kind, broken into 2-pieces
128 oz.can crushed tomatoes
115 oz.can diced tomatoes, undrained
115 oz.can filled with water
18 oz.can tomato sauce
1cupdry red wine
1tablespoondried Italian herbs
1teaspoonfreshly ground black pepper
1cupgrated Pecorino Romano cheese
1 1/2cupsgrated Parmesan cheese, divided
1 1/2cupsgrated Mozzarella cheese, divided
In large, deep skillet, brown the sausage, ground beef, and onion over medium heat. When meat is done, add the garlic and cook for about a minute.
Place the noodle pieces on top of the meat and add the tomatoes, tomato sauce, red wine, and water. I use the can from the diced tomatoes for the water. Add the herbs and gently stir, keeping the noodles under the tomatoes.
Cover and bring to a simmer. Reduce heat to medium-low and simmer, stirring occasionally until noodles are tender.
Once noodles are done, remove from heat and stir in Pecorino Romano cheese, and 1 cup each of the Parmesan and mozzarella cheeses. Sprinkle remaining cheese on top and cover until ready to serve.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.