Name: Skillet Lasagna
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 1 pound ground beef (extra lean); 5 cloves garlic (minced); 1/4 teaspoon salt (or to taste); 1/2 teaspoon pepper (or to taste); 2 teaspoon oregano (dried); 1 teaspoon basil (dried); 1 teaspoon rosemary (dried); 28 ounce crushed tomatoes (1 can); 4 cups water; 1 pound pasta (I used shells); 1/2 cup ricotta cheese; 4 ounce Parmesan cheese (shredded); 1 cup Mozzarella cheese (shredded); 1 tablespoon basil (fresh, chopped)

Preheat your oven: Preheat oven to 450 F degrees.

Cook ground beef: In a large oven safe skillet add the ground meat and cook for 5 to 7 minutes until the meat is no longer pink. Drain the meat if you need to. Add the garlic, salt, pepper and dry herbs. Stir to combine and cook for another 30 seconds.

Add tomatoes and water: Add crushed tomatoes, water and pasta to the skillet. Make sure there's enough water so that the pasta is fully submerged. Cook until pasta is al dente about 10 to 12 minutes. Stir the pasta occasionally to keep the pasta from sticking to the bottom of the skillet.

Top with cheese and bake: Remove the skillet from heat. Dollop the ricotta cheese over the top then top with Parmesan cheese and mozzarella cheese. Place the skillet in the oven and bake for about 5 to 10 minutes until cheese has melted and it's slightly golden.

Garnish and serve: Remove from the oven and garnish with fresh basil.

Skillet Lasagna

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