Print
Deconstructed Skillet Lasagne

Deconstructed Skillet Lasagna

  • Author: Kathryn | Urban Foodie Kitchen
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: Pasta & Grains
  • Method: Oven baked
  • Cuisine: Italian

Description

This Deconstructed Skillet Lasagna gives you that great lasagne taste without all the fuss of a traditional lasagne, making it an easy weeknight meal for two! 


Scale

Ingredients

For the meat sauce:

  • 1 cup Cellentani pasta, uncooked
  • 2/3 pound ground sirloin 
  • 1/2 cup chopped onion 
  • 2 garlic cloves, minced 
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground pepper
  • 2 ounces beef broth 
  • 4 ounces Merlot, or other fruity red wine
  • 1 15-ounce can petite diced tomatoes 

For the cheese sauce: 

  • 1 tablespoon unsalted butter
  • 2 tablespoon all-purpose flour
  • 3/4 cup non-fat or 1% milk 
  • 1 cup shredded Italian blend cheese
  • 1/4 teaspoon ground pepper
  • 1/4 teaspoon nutmeg
  • Grated asiago or parmesan for topping

Instructions

  1. Preheat oven to 350°F. Coat two small cast iron skillets with olive oil. 
  2. Cook the pasta according to package directions. Drain when pasta is done cooking.
  3. While the pasta is cooking heat a large skillet or saute pan over medium-high heat. Add the ground sirloin and onions; cook for 4-5 minutes until the ground sirloin is browned. Add the garlic and cook for an additional minute.
  4. Add the basil through pepper and cook for an additional minute until fragrant.
  5. Add the beef broth, wine and tomatoes; continue to cook until the mixture begins to boil. Reduce heat and simmer while you make the cheese sauce.
  6. For the cheese sauce, melt the butter in a small sauce pan over medium heat. Add the flour and whisk until a thick paste forms.
  7. Slowly add the milk, a small amount at a time, stirring with a whisk after each addition until the sauce is smooth. Once all of the milk has been added cook for an additional 2-3 minutes, whisking constantly, until the sauce begins to thicken.
  8. Remove from heat and stir in the cheese; continue stirring until the sauce is smooth (sauce will be quite thick). Add the pepper and nutmeg; stir to combine.
  9. Add half of the pasta to each of the prepared skillets. Top each skillet with half the meat sauce mixture then half of the cheese sauce. Bake for 15 minutes or until the cheese sauce begins to bubble around the edge of the skillet. Top with grated cheese and serve

Notes

  • If you are saving one or both of the skillets for another time, wait to put the dish in the skillet until you are ready to bake.  You can refrigerate in an airtight container and then transfer to the cast iron skillet.
  • Alternatively use a non-cast iron mini skillet or baking dish. 
  • When ready to eat, cook as directed, however you will need to increase the cooking time by 5-10 minutes to ensure everything gets hot!

Keywords: cast iron cooking, pasta for two