- Lisa G Cooks - https://lisagcooks.com -

Spicy Skillet Lasagna with a Rose Sauce

Email pagePrint page [1]

Spicy Skillet Lasagna with a Rose Sauce

I’m a bit of an odd ball, I admit it; I love the summer heat but also love hearty, rich, cheesy casserole – even in the heat.

[2]

It’s soul soothing, at least to me.

[3]

What makes me somewhat more relatable is the fact that I’m a working mom (full time, outside my blog… with insane traffic) of two small kids and I feel like there’s never enough time – for anything and everything. Sometimes I feel like I’m drowning.

That’s why I’m so in love with skillet dinners because they’re fast but taste slow-cooked.

This skillet dinner is zingy from the jalapeno peppers but rich and creamy from the rose sauce. In fact the jalapeno peppers and the red peppers cut through the richness of the Alfredo sauce and round out the deep flavours of the meat sauce.

[4]

 

Print [5]

Spicy Skillet Lasagna with a Rose Sauce

I’m a bit of an odd ball, I admit it; I love the summer heat but also love hearty, rich, cheesy casserole – even in the heat.

It’s soul soothing, at least to me.

What makes me somewhat more relatable is the fact that I’m a working mom (full time, outside my blog… with insane traffic) of two small kids and I feel like there’s never enough time – for anything and everything. Sometimes I feel like I’m drowning.

That’s why I’m so in love with skillet dinners because they’re fast but taste slow-cooked.

This skillet dinner is zingy from the jalapeno peppers but rich and creamy from the rose sauce. In fact the jalapeno peppers and the red peppers cut through the richness of the Alfredo sauce and round out the deep flavours of the meat sauce.

  • Author:
  • Cook Time: 30 minutes
  • Total Time: 30 minutes
  • Yield: 6-8
  • Method: skillet

Ingredients

453 g (1 pound) extra lean ground beef

1 Medium onion, diced

1 Medium red pepper diced

1 Medium Jalaeno pepper (ribs, seeds and all), diced

3 Cloves garlic, crushed

½ Cup wine (red or white)

410 ml jar of Alfredo sauce (I used store-bought…eeeek)

2 Cups sodium-reduced beef stock

1 Cup Passata (or your fav tomato sauce)

½ tsp salt, plus more

½ tsp pepper, plus more

8 Whole wheat (dried) lasagna noodles (uncooked), broken into 4 pieces per noodle (that’s half a standard 375 g box)

1 Cup cottage cheese (I used 2 % because it’s thicker, use what you have on hand)

1 Cup grated Part skim mozzarella cheese

1 tbsp grated Parmesan cheese

Parsley for garnish (optional)

Instructions

Place a large ovenproof skillet (ideally a cast iron skillet) over medium-high heat.   When it’s hot add in the ground beef. Break the meat up with a wooden spoon and season lightly with salt and pepper.

After about 5 minutes, add the onions, red pepper and jalapeno pepper and again, season with some salt and pepper.

When the meat is browned and the veggies and onions are soft and translucent, drain the meat mixture using a sieve to get rid of the excess fat.

Return the meat mixture to the pan and place over medium heat; add in the garlic, sauté for about 30 seconds, careful not to let the garlic burn.

Turn the heat up to high and add the wine, scape the bottom of the pan to release any flavours (deglazing).

After the wine has cooked out (about 30 seconds to a minute), turn the heat down to medium and add the Alfredo sauce.

Pour the beef stock into the empty jar of Alfredo sauce and swish it around to release any of the sauce that may be remaining and add it to the pan; stir well.

Add in the passata, the ½ tsp of each salt and pepper; mix well.

Add in the noodle pieces, ensuring they’re completely covered by the sauce (which is really thin at this point).

Bring the pan to a boil and then drop heat to medium-low, cover and simmer for 20 minutes.

Dollop in the cottage cheese in even spaces, in between the layers of noodles when the noodles are tender (after the 20 minutes).

Top with mozzarella and then the Parmesan.

Place under the broiler until the cheese has melted and is slightly darkened.

Top with the parsley just before serving, if you’re using it.

Notes

  1. Feel free to skip the jalapeno if you don’t want any heat.