The one handicap that comes with camp cooking is the lack of an oven. So naturally, lasagna and camping are two things I never considered together, until I recently discovered a way to make a delicious skillet lasagna. The concept is the same as baked lasagna — hot bubbly layers of pasta, sauce, and cheese — except that it all happens in a skillet.
Prep time: 10 min
Cook time: 20 mins
Total time: 30 mins
- 4 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup onion, chopped
- 1/4 teaspoon crushed red chile flakes
- 1/2 pound ground beef (optional)
- 28 ounce can crushed tomatoes
- 1 cup ricotta cheese
- 1/3 pound mozzarella, sliced
- 6 sheets no-boil lasagna noodles, or 6 regular noodles, cooked
- 1/4 cup Parmesan cheese, grated
- 4 cups fresh baby spinach
- 2 cups mushrooms, sliced
- Salt and pepper, to taste
- In a skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add sliced mushrooms and saute for 5 mins. Remove from the skillet and set aside.
- Add the garlic and onions and cook until onions are translucent, stirring frequently. Add the crushed red chili flakes and cook for a few seconds. Add ground beef, if using, and cook for about 5 minutes or until meat is browned and cooked through. Add crushed tomatoes and set can aside. Season with salt and pepper to taste.
- Pour about 2/3 of the sauce back into the can, and leave 1/3 in the bottom of the pan.
- Start by layering noodles over the sauce and then layer ricotta, mushrooms, spinach, mozzarella and drizzle with olive oil. Repeat layering starting with more sauce until all ingredients are used, ending with mozzarella. Top with the Parmesan cheese.
- Cover and simmer until the lasagna noodles are cooked and the cheese melts. Remove from the heat and let the lasagna cool for a few minutes before serving.