If you are anything like me, you love lasagna but don’t love all the fuss that goes with making it. Nor do I love all the multi-pot cleaning. With that I’m condensing my standby lasagna recipe into a One Skillet Lasagna that comes together in just under an hour.
To start things off you’ll need a good heavy bottom pan. I used my 3.5-Quart Sauté with Lid that’s from the KitchenAid® Tri-Ply Copper 10-Piece Set. This cookware set is everything! I love that the copper gives it unrivaled conductivity, while the aluminum gives it all the heating efficiency, and the stainless steel gives the pans all the durability it needs. What does this all mean for your food? It means food cooks quickly and evenly, and the pans will never warp—you won’t need to replace this set. But my favorite part of this cookware set are the glass tops. They give a quick at-a-glance monitoring, especially important when I’m cooking meals – less lifting equals less loss of heat.
Now about the recipe—about. this. recipe. It’s so easy you won’t believe it. My boys were skeptical that shortcutting the traditional route would result in some loss of flavors and crunchy noodles. I proved them wrong. The noodles softened to the right doneness and the flavor is all packed in there. I think their favorite part was I didn’t throw in any “funky vegetables”. They like their lasagna straight up—meat, cheese and noodles only.
Yay to another winning dish for a fast and easy weeknight meal!
**This is written in collaboration with KitchenAid who kindly provided the cookware. All thoughts and opinions are my own.
- 1 lb. ground beef
- 1/4 lb. ground sausage
- 2 teaspoons garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- 1 teaspoon fresh cracked pepper
- 2 shallots, finely chopped
- 2 garlic, finely chopped
- 1 26 oz. finely chopped tomatoes (do not drain)
- 6 large basil, finely chopped
- 2 sprigs of thyme
- 2 tablespoons finely chopped Italian parsley, plus more for garnishing
- 2 teaspoons dried oregano
- 2 bay leaves
- 1 6 oz. can tomato paste
- 1 tablespoon anchovy paste
- 3 cups chicken broth
- 10 oz. lasagna noodles, broken into four pieces
- 2 cups parmesan cheese
- 6-8 fresh mozarella
In a large saute pan, over medium high heat, add both meats, garlic powder, onion powder, salt, pepper and stir to combine. Cook meat without stirring too much so the meat achieves a slight crust is a achieve. Push meat to the side, add shallots and cook until translucent, about 2 minutes. Add garlic and cook for another 30 minutes. Stir shallots and garlic into meat. Pour in finely chopped tomatoes. Add basil, thyme, parsley, oregano and bay leaves. Stir in tomato paste, anchovy paste and chicken broth and bring to a boil. Add in broken lasagna noodles and lower heat to a simmer. Place lid on top and let simmer for 25-30 minutes, stirring every so often. Remove from heat when noodles are cooked to preferred doneness. Stir in parmesan cheese and half of mozzarella cheese. Top remaining mozzarella cheese and transfer pan to oven and broil until cheese on to bubbles. Remove from oven and top with chopped parsley. Serve immediately.