Do you love lasagna but don’t have the time to spend cooking, layering and baking for an hour? I’ve got the dinner solution for you!
Pull out and measure all your ingredients to make this recipe come together quickly.
You’ll need an oven-proof skillet (one that has a metal handle).
While the pasta is cooking, start cooking the meat mixture. They should be ready about the same time.
If you have time, homemade Marinara is so delicious. Follow my recipe here. It can be frozen for future use, so make a big batch!
Delicious Deconstructed Lasagna
Instead of spending 30-45 minutes layering and another 60 minutes baking, this deconstructed version will have dinner on the table in about 30 minutes!
Equipment
- 1 10-12 inch stainless steel skillet with ovenproof handle
Ingredients
- 1 pound Ground Beef
- 1/2 cup Onion, chopped
- 2 teaspoons Italian Seasoning
- ¼ cup Red wine, of drinkable quality*
- 3 tablespoons Olive oil
- 2 cups Marinara Sauce
- 1 cup Mozzarella cheese, shredded
- 7-10 Lasagna noodles, broken into bite size pieces
- 1 teaspoon Diamond Crystal Kosher Salt
- 1½ cups Ricotta, whole milk
- ¼ cup Parmesan cheese, finely grated
- 2 cups Fresh spinach, rinsed and rough chopped
- 1 clove Garlic, minced
Instructions
- Preheat oven to 375℉
- Fill a 3 quart saucepan with water and heat to boiling. Add 1 teaspoon Diamond Chrystal Kosher Salt and the broken lasagna noodles. Cook until they are not quite al dente, stirring frequently. Pour noodles into a colander to drain.
- In an oven-proof skillet over medium-heat add 1½ tablespoons olive oil and sauté the onion until translucent, about 2-3 minutes. Add the ground beef, cooking, stirring and pressing the meat with a wooden spoon to break it up. Stir in the Italian Seasoning and the red wine. Cook until the wine has cooked in completely.
- Turn off the heat and tilt the pan, moving the meat mixture to the high side of the pan so the oil will run to the low side. Remove as much of the oil as possible. Then return the pan to medium high heat, stirring in the marinara.
- Reduce heat to simmer and cook for 5 minutes. Remove from the heat and set aside.
Make the Ricotta and Spinach mixture
- In the same saucepan that you cooked the pasta, heat 1 tablespoon olive oil over medium-high heat. Add the chopped spinach, the minced garlic and a pinch of salt. Sauté until wilted then remove from the heat.
- In a medium bowl, add the 2 cups Ricotta stir in the cooked spinach and the 1/4 cup grated Parmesan cheese.
Putting it all together
- Stir in the cooked pasta to the meat mixture then add ¾ cup of the mozzarella cheese, stirring to combine. Add 5 or 6 dollops of the Ricotta/spinach mixture on top and sprinkle remaining ¼ cup mozzarella over all.
- Place the skillet in the oven and bake until cheese has melted and golden, about 10 minutes
Notes
SUBSTITUTIONS:
*Use 2 tablespoons red wine vinegar in place of the wine This recipe is also delicious with 1/2 ground beef and 1/2 Italian Sausage You can substitute 1 cup frozen spinach for the fresh spinach If you want to make this recipe a "White Deconstructed Lasagna", substitute Bechamel Sauce for the MarinaraWORKING AHEAD
You can make the meat mixture up to 2 days ahead and keep it refrigerated and covered. Reheat in the oven proof skillet. Make your own Marinara! Tried this recipe?Let us know how it was!
