Wednesday, February 22, 2012

poor man's lasagna

This lasagna actually has many names: Pan Lasagna, Skillet Lasagna, Even You Can't Ruin This Lasagna.  My personal favorite is Us Girls Are Going to Be Gone All Afternoon to the Planetarium and the Natural History Museum and We Want to Eat Dinner (a good dinner) Before 9PM Lasagna, which loosely translates back into Poor Man's Lasagna because he isn't out having fun with us! 

One of the keys to the ease of this is not using a glass pan, glass pans can't go from the fridge to a preheated oven!  Using a cast iron or oven safe skillet allows for morning prep & quick no hassle evening eating.  The other short cut is forgoing lasagna noodles & the whole layering process.  Don't get me wrong, I love making a good old fashion lasagna.  What I don't love is having my dogs eat a pan of lasagna while my busy back is turned or my hubby forgetting about what happens to a glass pan in a hot oven!  

Pick a pasta cook according to the directors make sure to not over cook.  Rinse and drain, set aside.  In your skillet add pasta sauce, cheeses, veggies, if you wish ricotta or cottage cheese or we like to use smashed tofu (same texture).  Season to your taste with black pepper, red pepper, minced garlic, course chopped onions.  Add you pasta mixing well top with cheese.  Take a sheet of tin foil and spray it with no stick spray to avoid getting foil in your food! Cover and store until meal time.  Bake at 350 (if you use a cast iron skillet you don't even need to preheat the oven just pop it in) for about 30 minutes (depends on the size and depth of your dish).

Slow Saturday cooking on a busy weeknight, enjoy!     

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