Spencer's Skillet Lasagna
2 tablespoons (30 ml) olive oil
1 onion, sliced
2 garlic cloves, roughly chopped
1 pound (450 grams) ground beef
1 teaspoon (5 ml) dried oregano, divided
½ teaspoon (2.5 ml) dried rosemary, divided
½ teaspoon (2.5 ml) dried thyme, divided
¼ teaspoon (1 ml) salt
¼ teaspoon (1 ml) pepper
2 cups (480 ml) passata, divided
1 cup (240 ml) diced tomatoes
1 cup (240 ml) cottage cheese
10 oven-ready lasagna noodles, broken into quarters
½ cup (120 ml) water2 cups (480 ml) mozzarella
2 tablespoons (30 ml) finely chopped basil
Heat oil in a large skillet. Add onion, garlic, and ground beef and cook until browned. Add teaspoon (2.5 ml) oregano, ¼ teaspoon (1 ml) rosemary, ¼ teaspoon (1 ml) thyme, salt, and pepper and mix in. Pour in 1 cup (240 ml) of passata and diced tomatoes.
In a small bowl, mix together the cottage cheese with remaining rosemary, oregano, and thyme. Set aside.
Top beef mixture in skillet with broken noodles. Pour over the remaining passata. Pour in water. Simmer for 15-20 minutes.
Remove skillet from heat, top with dollops of cottage cheese mixture and cover with shredded mozzarella. Broil in the oven 2-5 minutes, or until cheese is bubbly and golden.
Remove from oven and top with basil.
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