360 Skillet Lasagna

Serves 6 to 8
 
This is everything you love about lasagna—without all the work. Like our One-Pot Spaghetti Bolognese, all the cooking is done in one pot. No slippery noodles to wrestle with or mountains of dishes to wash.
 
1 pound 90% lean ground beef
1 cup of diced onion
2 teaspoons dried oregano
Salt and freshly ground black pepper
3 ½ cups 360 Marinara or 1-28 ounce jar pasta sauce
1 (8 ounce) box no-boil lasagna noodles, broken in half
1 (15 ounce) container low fat ricotta cheese
2 cups (8 ounces) shredded mozzarella cheese
½ cup grated Pecorino Romano cheese
 
Heat the 3.5 Quart Sauté Pan over medium heat until it’s hot enough that water beads across the surface, about 2 minutes.
 
Add the ground beef, onion, and oregano to the hot, dry skillet and season with salt and pepper.  Cook, breaking up the meat with a spoon, until it’s just cooked through, but still very pink. (It will continue to cook in the sauce.) Drain off the fat.
 
Stir in the pasta sauce and season with salt and pepper if needed. Remove all but a one-quarter of the sauce from the pan and set aside.
 
Layer one-third of the uncooked noodles over the sauce as evenly as possible. (They won’t fit perfectly in to the pan and it’s ok if they overlap a bit.) Spread half the ricotta evenly over the noodles, and then sprinkle with one-third of the mozzarella and one-third of the Pecorino Romano cheese.  Top this with the second one-quarter portion of the sauce.  Make a second layer of noodles, ricotta, one-third of the mozzarella, one-third Pecorino Romano cheese, and sauce.  Make a final layer of noodles, sauce, and the remaining mozzarella and pecorino.
 
Cover and cook over medium heat until steam just begins to escape from under the lid.
 
Spin the lid to engage the vapor seal then immediately reduce the heat to low. Cook for 40 to 50 minutes until the noodles are tender when pierced with the tip of a small knife.
(Give the lid a spin after about 10 minutes. If it spins easily, leave it alone until it’s done. If not, increase the heat to re-engage the water seal then reduce the heat to medium-low and continue cooking as directed.)
 
Remove the pan from the heat and let rest for about 10 minutes. Serve.
 
360 Cooking Tip
Turn this into a vegetarian lasagna by swapping the meat for sautéed spinach or sautéed wild mushrooms: Sauté 11- to 14-ounces of baby spinach, or 20- to 24-ounces sliced assorted mushrooms (we like the combination of shiitake and cremini) in olive oil and garlic. Drain off any liquid, and season with salt and pepper. Proceed with the recipe as directed. Or skip the embellishments altogether and make it classic tomato and cheese lasagna.