Ingredients
- 2lbs ground beef, turkey or chicken, seasoned to taste. I use a couple of tablespoons of my special sofrito blend, salt an pepper; but you can season however you like.
- 1 lb grated mozzarella cheese, grated
- 8 oz cheddar cheese, grated
- 1 12 oz container ricotta cheese
- 2 8 oz packages no boil lasagna sheets, or about 24 sheets
- 32 oz tomato sauce; jar or homemade, preferably something with loads of garlic
Directions
- In a 14 inch skillet over medium high heat, cook the ground meat until it’s no longer pink, about 10-12 minutes. Remove the skillet from the heat and transfer the meat to a medium bowl. Cover and set aside.
- Turn the heat to low and spread half the tomato sauce on the skillet and layer about 6 no boil lasagna sheets over the sauce, covering as much of the pan as possible. You may not cover the entire pan with the sheets. That’s OK – The sheets will spread a bit as they cook.
- Spread the cooked ground meat evenly over the sheets. Place another layer of about 6 lasagna sheets over the ground meat covering as much as you can.
- Spread half the grated mozzarella cheese over the lasagna sheets and sprinkle with a few tablespoons of tomato sauce.
- Layer about 6 more lasagna sheets over the grated mozzarella cheese. Spread ricotta cheese over the sheets and sprinkle with half the grated cheddar cheese.
- Place a final layer of lasagna sheets over the ricotta and cheddar cheeses (I know I’m getting repetitive, but bear with me!), and sprinkle the remaining mozzarella and cheddar cheeses evenly, along with the remaining tomato sauce.
- Cover the skillet and cook over very, very low heat until the lasagna sheets have cooked through and the cheeses have melted; about 20-25 minutes. Serve… Bask in the joy of making lasagna in one skillet.