This Easy skillet lasagna is the coziest pasta dinner you'll have this month. It's simple to put together with a rich and meaty tomato sauce and a thick cream sauce.
2x 14 ounce tins tomatoes fire roasted if available
1bunch basil
For the Béchamel
2Tablespoonsbutter
2Tablespoonsflour
1cupmilk
⅛teaspoonground nutmeg
To assemble the lasagna
1package lasagna sheets no cook, or cooked to package directions
1poundmozzarella cheese grated
Instructions
Preheat the oven to 350ºF or 175ºC.
To Make The Sauce
In a medium sauce pan brown the ground beef over medium high heat until cooked all the way through. Using a slotted spoon, remove the beef into a bowl leaving the fat in the pan.
Add the diced onion and minced garlic to the beef fat and cook until soft and fragrant about 10 minutes. Add the dried herbs to the pan and stir. Add the tomato paste and stir for 1 minute. Mix in the chopped tomatoes and bring to a boil. Season to taste with salt and pepper. Add the beef back to the sauce and stir thoroughly. Set aside.
To make the béchamel
Melt the butter in a sauce pan and whisk in the flour. Continue to mix until thick. Slowly add the milk while whisking continuously to avoid any lumps. Add in the nutmeg and stir. Season to taste with salt and pepper.
To Assemble
Layer the lasagna sheets until the bottom of your skillet is covered. Ladle some of the beef sauce onto the sheets and spread to cover. Top the sauce with a layer of mozzarella and then a layer of the béchamel. Add into the layers some chopped fresh basil.
Continue layering until the skillet is full and the sauce and cheese are used. Top with the remaining cheese. See notes.
Chop the remaining basil and scatter over the top.
Bake uncovered for about 30 minutes, or until the lasagna noodles are cooked and the cheese is brown and bubbling.
Notes
Be sure to save ½ cup of the mozzarella to top the lasagna. If the cheese topping is starting to get too dark cover with some foil.