Recipe: One Skillet Cheesy Lasagna

Estimated Cost:  $12.00

Prep Time:  10 minutes

Cooking Time:  30 minutes

Serves:  6

This one skillet meal is a yummy lasagna adaptation.  Using some frozen vegetables, prepared sauce, and shredded cheese this recipe couldn’t be easier to prepare or cleanup!

1/2 lb. bulk Italian pork sausage
1/2 lb. ground beef
2 cups water
1 bag (16 oz.) pepper stir-fry frozen vegetables, thawed and drained
1 can (18 oz.) Progresso Recipe Starters creamy three cheese cooking sauce
3 cups uncooked malfada pasta (mini lasagna) OR extra wide egg noodles
1 teaspoon Italian seasoning OR oregano
1 cup shredded Mozzarella cheese
chopped fresh or whole basil leaves, if desired

1. In a large sauté pan, cook sausage and ground beef over medium-high heat 5 to 7 minutes, stirring occasionally, until no longer pink; drain.

2. Stir in water, stir-fry veggies, sauce, pasta, and Italian seasoning. Heat to boiling, stirring occasionally.

3. Reduce heat to medium; simmer uncovered about 10 minutes, stirring occasionally, until pasta is tender. Remove from heat; sprinkle with cheese. Cover, let stand 2 to 3 minutes or until cheese is melted. Garnish with basil if desired.

Mike’s comments:

Sometimes I want to make One Skillet Cheesy Lasagna and only have the sausage or the ground beef. You can easily use 1 pound of either of the meats as opposed to a 1/2 pound of each, I’ve had this recipe both ways. If you use 1 pound of ground beef, increase the Italian seasoning (or oregano) to 3 teaspoons.

Homemade garlic bread goes really well with this one skillet meal. My favorite: Easy Homemade Cheesy Garlic Bread.

If you’d rather pair this dish with a salad, try: Hostess Salad Bowl with Tangy Tomato Dressing.

Or, if you’re like me, serve all three!

Recipe: Sausage and Tortilla Chip Lasagna

Estimated Cost:  $12.00

Prep Time:  15 minutes

Cooking Time:  25 minutes

Serves:  6

Very easy to put together with terrific results.  Kids of all ages love this lasagna.

1 pkg. (16 oz.) Hillshire Farm Smoked Sausage
1/2 cup onion, chopped
2 cans (8 oz. each) tomato sauce
1/2 tsp. dried oregano
1 can (15.5 oz.) pinto beans, drained
3 cups lightly crushed tortilla chips
2 cups shredded Monterey Jack cheese
1 can (3.8 oz.) sliced black olives, drained
shredded lettuce, sour cream, chopped tomato as optional toppings

1. Preheat oven to 350°F.

2. Cut sausage into 1/4-inch slices. Heat a large non-stick sauté pan over medium heat for 3 minutes. Add sausage and onion; cook, stirring frequently, 3-4 minutes, or until sausage is lightly browned.

3. Add tomato sauce, oregano, and pinto beans to browned sausage mixture. Bring to a boil; reduce heat to medium-low and cook 5 minutes, stirring occasionally.

4. Place 2 cups of crushed tortilla chips in the bottom of a lightly greased 13×9-inch baking dish. Sprinkle 1 cup of cheese and half of the olives over the chips. Pour sausage mixture over top; spread evenly. Sprinkle with remaining 1 cup of chips and 1 cup of cheese.

5. Bake at 350°F for 12-15 minutes or until heated through and cheese is lightly browned. Cut into squares and serve with remaining olives, shredded lettuce, sour cream, and chopped tomato if desired.

Mike’s comments:

I always have a bottle of Sriracha hot sauce on hand as the perfect condiment for this lasagna for those who prefer to bring a little heat!