Welcome to my new recipe segment (and IGTV series) Danny’s Dishes! So you’re probably thinking who the heck is Danny and what are his dishes?! Danny is my wonderful dad and his dishes are all my favorite recipes from home that he has cooked for me my entire life.
My dad loves to cook, as in he cooks every meal in our household, and I’ve been spoiled with his delicious dishes until most recently when I took a job in New York, and of course when I went off to college. Instead of spending way too much money eating out and or eating very bland boring meals, my dad has graciously been sending me paired down versions of my favorite home-cooked meals. The first meal I tackled…Skillet Lasagna!
INGREDIENTS
- ½ lb. ground beef (93% lean)
- 1 tablespoon olive oil
- 1 medium yellow onion
- 1 garlic clove (pressed)
- ⅛ teaspoon red pepper flakes
- 5 lasagna noodles (broken into 2-inch pieces)
- 2 ounces of Ragu Traditional Sauce
- 1 cup of water
- ¼ cup grated Parmesan cheese
- ½ cup Monterey Jack cheese
- 1 tablespoon dried Basil Leaves
DIRECTIONS
Start off by chopping the onion and sauteing it in a 12-inch pan with olive oil for 5 minutes stirring every couple of minutes. Next, add the meat to onions and cook for 6 minutes, breaking the meat into small pieces as it cooks. Follow this step by adding in the garlic and pepper flakes, and continue to cook for one minute. Now it’s time to pour the Ragu sauce and water over the meat mixture and mix thoroughly. Sprinkle broken lasagna noodles into the skillet and mix in with the meat and sauce. Cover your pan and let it cook, stirring often while maintaining a gentle simmer. You’ll want to do this until the noodles are tender, about 20 minutes. Once done, add the Parmesan and Monterey Jack cheeses to the skillet and mix thoroughly until the cheeses have melted. Lastly, turn off the flame and sprinkle with dried basil. Cover the lasagna and let sit for 5 minutes before serving. Bon appetite!
(Check out my Danny’s Dishes IGTV series now for cooking content that’s too good to miss.)
