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Monday, June 25, 2012

Skillet Lasagna

Like I told you before it gets hot in our Tin Can. You really do not want to cook inside and since we have not bought a new BBQ I need to be creative.
I have a propane oven but it heats the place up and does not cook well. I could use the toaster oven but that pulls a lot of electricity and REALLY heats the place up. Therefore, "One Pot Cooking" seems to be what I do most.

I bought all the ingredients to make Lasagna, but it is 104 today and our air conditioning is going strong. The interior temperature stays about 80 until the sun goes down. There is no wind here to cool us down at night like our home state of Nevada. I feel bad wishing for tropical storms that will bring rain here to cool us off. Just a bit of rain....maybe a slow half hour sprinkle?

Skillet Lasagna

2 Tablespoons Olive Oil
1 lb hamburger
1/4 sweet onion cut up
2 cloves garlic minced
salt and pepper to taste
1/2 Teaspoon: oregano, Tarragon, Basil or 1.5 teaspoons of Italian Seasonings
1-14.5 can tomatoes with Italian seasonings.
1 Tablespoon sugar (I use cane sugar because all my ingredients are organic or natural)
8 ounces noodles (use what you have)
4 ounces of Ricotta
6 ounces of Mozzarella
Handful of parmesan cheese

Cook noodles and drain.
In separate large pan add olive oil then add hamburger. Cook until there is no more pink. Drain and add onions, garlic, salt and pepper. Cook for 10 minutes and add spices, sugar and cook for 15 minutes.
Set aside half of meat mixture.
Spread half of the noodles over meat mixture top with half of the ricotta (put teaspoon drops all over the noodles). Top with half the mozzarella, Repeat ending with noodles. Top with parmesan cheese and put lid on pan. Cook on low until cheeses melts.

Serves 4

Serve with tossed green salad with Italian dressing along with crusty bread. Oh yea, and a good bottle of wine.

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