July 03, 2013
Permitted use provided by: DirtyGourmet.com
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.
Yield: 4 servings
Prep time: 10 minutes
Cook time: 30 minutes
- 4 tablespoons extra virgin olive oil
- 2 cloves garlic, minced
- 1 cup onion, chopped
- 1/4 teaspoon crushed red chile flakes
- 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, about 1 bag or 1 bunch
- 2 cups mushrooms, sliced
- Salt and pepper, to taste
- 1/2 pound ground beef, browned (optional)
- Large Deep Skillet or 2 Quart Pot
- Can Opener
- Cutting Board
- Camp Stove
In a skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add sliced mushrooms and saute for 5 mins. Set aside.
Add the garlic and onions and cook until onions are translucent, stirring frequently. Add the crushed red chili flakes, cook for a few seconds. Add ground beef, if using, and cook for about 5 minutes or until meat is browned. 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 add ricotta, meat, vegetables, mozzarella and drizzle with olive oil. Repeat layering 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.
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