Skillet Lasagna with Fresh Basil

Hey folks! Welcome back to the All Things Southern kitchen. We’re making Skillet Lasagna today with Fresh Basil. We enjoy lasagna around here—and this deconstructed version is an easier way to get all of those familiar flavors to the table.  Okay, can we be real? The picture isn’t so good because I forgot to snap one until the  next day when it was in its leftover bowl. Forgive me! But, the flavor is all here, folks! Let me walk you through it.

 

Skillet Lasagna with Fresh Basil

1 pound ground beef, drained and removed
1 box bowtie pasts
1 white onion, chopped
2-3 teaspoons minced garlic
1 jar Mariana sauce
1 package pasta
Red pepper flakes
Mozzarella, parmesan, ricotta
Fresh basil (chopped)
Salt and pepper

We’ll begin by browning a pound of ground beef in a large cast iron skillet. We’ll drain it and transfer it to a mixing bowl for now. We’ll add a tablespoon olive oil to the skillet and saute one chopped white onion and 2-3 teaspoons minced garlic. Pantry time! I’m grabbing a jar of Mariana sauce. I’ll add this to the veggies in our skillet and season it with red pepper flakes, salt and pepper and some chopped basil. We’ll let this sauce cook on low while we prepare our pasta. I’m using bowtie, because that’s what I have on hand. You can use whatever pasta your prefer. We’ll cook it, drain it, and stir it and our ground beef back into the sauce along with some fresh Mozzarella, Parmesan and Ricotta cheese. We’ll let this cook until the cheese is melted and everything is hot and bubbly! YUM! Top with fresh basil and enjoy!  That’s Skillet Lasagna with Fresh Basil and it’s mighty good eating from the All Things Southern kitchen to yours!

Hugs, Shellie