Monday, February 8, 2010

Skillet Lasagna

1 pound ground beef
1 large onion, chopped
1 sweet pepper (red, yellow or orange), diced
4 cloves garlic, minced
8 Roma tomatoes
spinach or kale leaves, washed and cut (I used kale)
handful of fresh parsley
handful of fresh basil
½ handful fresh oregano
(you could substitute a few tsp dried parsley and basil and 1 tsp dried oregano)
1 cup ricotta cheese
shredded mozzarella cheese to top

Brown ground beef with onion and pepper. Add garlic for the last minute. Throw in everything else other than the cheeses and cook, covered, until vegetables are done.

Dollop ricotta on the top (do not stir) and finish off with mozzarella. Cover again over very low heat (or none) until cheese is melted.

Review: Sarah didn't like this, I'm not sure why. It's super healthy but nothing to write home about. I did get sheeps milk ricotta at Rainbow which was delicious. Next time I'd just mix ground beef, ricotta, and pizza sauce and it might be just as good!

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