packing lunch for the week: easy skillet lasagna

INGREDIENTS: 1lb ground sirloin | 1lb tagliatelle {or any flat/wide noodle} | 1/4 cup fresh basil, chopped | 4-8oz of your favorite homemade tomato sauce. I’m giving you a wide range, as I tend to like my pastas on the dry side, lightly dressed with sauce | 1/2 cup pasta cooking water | 6oz fresh mozzarella cheese |2oz fresh goat cheese | pecorino romano, salt, pepper to taste.

DIRECTIONS: Pre-heat oven to 350F | In a cast iron skillet, add about a tablespoon of olive oil, salt, pepper, and saute the meat until brown | While the meat cooks, bring a large pot of salted water to a boil and add the pasta and cook to al dente | Once the meat has browned, add the sauce and basil | Once the pasta is al dente, add the pasta water and pasta to the skillet and toss to coat | Add the cheeses and mix to combine | Bake the lasagna for 15 minutes until the cheese is melted | Add pecorino to taste.

14 Comments on “packing lunch for the week: easy skillet lasagna

  1. Love this idea. Looks beautiful…I have some nice italian sausages and some accidentally-defrosted tomato sauce (thought it was chili!) that are begging to be made into this. Thank you!


  2. I love the idea of using tagliatelle for this, but I can’t seem to find it near me. I guess I could break lasagna noodles…it would certainly look rustic. 😊


    • I think breaking up lasagna noodles is an EXCELLENT idea. Imagine how manageable each bite would be and it would look so rustic. Must try that next time :)


    • HAHAHA. The cast iron is definitely an incredible tool. I think I need to start a movement in photographing everything I make in the cast iron. :)

      On Sun, Feb 2, 2014 at 12:10 PM,


  3. Pingback: Simple Skillet Lasagna | Food University

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