Monday, February 14, 2011

{Skillet Lasagna}

Beef and Broccoli Lasagne This recipe is shared from Foodista 
Thyme For Cooking

We decided to move to Andorra while we were living in Ireland.
So, naturally, we immediately started Spanish language lessons.
Our teacher was a young woman from Valencia (pronounced ba-LEN-thia) who had followed her Irish boyfriend home from a holiday.
The thing that amazed her most about Ireland was that there were no fruit bowls on counters in Irish kitchens.
Seemed perfectly normal to me. I didn't grow up with a fruit bowl on the counter either.
In Spain a kitchen is not complete without an overflowing fruit bowl for family and guests to enjoy.
Now I have 2 or 3, depending on the season.
In winter, I fill the big, hand-painted bowl from Spain with oranges, Clementine's, bananas and avocados. The kiwi fruit go in a separate basket - they cause the citrus to rot.
In summer I fill 3 or more bowls with peaches, plums, nectarines, cherries, grapes and tomatoes.
I fill them at least once a week. Because they are there, on the counter, in full view, the fruit gets eaten.
Next to them, in a big basket, I keep walnuts, hazelnuts and almonds in the shell.
They're great to snack on when you're just looking for a bit of crunch.... And the fact that you have to crack the nut first, then pick out the meat before you eat it is a great deterrent to eating too many.
Our snack foods are fruits and nuts.
We don't bother with the other kind....
Lots of people put spinach or courgette or aubergine (eggplant) in their lasagne....
I had to be different.
To make certain the vegetables were done I sautéed them first... Then I decided I might as well make the Béchamel right in the skillet with the vegetables. Always with an eye to the easy.....


carrots, peeled and chopped
small head broccoli, cut into pieces
onion, chopped
ounces mushrooms, trimmed and chopped
tablespoon butter
tablespoons olive oil
tablespoons flour
1 ¼
cups milk
cloves garlic, minced
ounces ground beef
cups (15oz) whole tomatoes, chopped, juices reserved
tablespoon tomato paste
teaspoon dried oregano
teaspoon dried basil
ounces fresh mozzarella, sliced thinly
cup shredded cheese
cup shredded Parmesan
sheets 'no-cook' lasagna noodles


Step 1
Heat butter and 1 tbs oil in a large skillet. Add carrots, broccoli, onions, and mushrooms; sauté until tender, 12 - 15 minutes.
Step 2
Add flour and stir well for 1 minute.
Step 3
Slowly add milk, stirring constantly as it thickens, until it is all added. Continue stirring until it just starts to simmer.Remove from heat.
Step 4
Heat 1 tbs oil in another large skillet. Add garlic and sauté briefly.
Step 5
Add beef and brown well, breaking it up.
Step 6
Add tomatoes, juices, tomato sauce, tomato paste and herbs to beef. Bring to a simmer and let cook, uncovered, 5 minutes.
Step 7
Make the following layers in baking dish:
Step 8
1/3 of the meat / tomato sauce; 3 - 4 noodles to fit
Step 9
1/2 of the vegetable / Béchamel sauce; 1/2 of the mozzarella; 3 - 4 noodles to fit
Step 10
1/3 of the meat / tomato sauce; 3 - 4 noodles to fit
Step 11
1/2 of the vegetable / Béchamel sauce; 1/2 of the mozzarella; 3 - 4 noodles to fit
Step 12
1/3 of the meat / tomato sauce; 1/4 cup shredded cheese
Step 13
Cover and bake 425F (215C) for 25 minutes, or until noodles are done.
Step 14
Uncover, sprinkle with Parmesan and bake 5 minutes longer to brown cheese.
Step 15
Remove and let rest for 5 minutes. Cut into squares andserve.
Many times we want a meal that is easy to prepare and doesnt have to create a lot of work after cleaning up the kitchen. Thus skillet meals help to get us out of the kitchen when we have
things to do, like spend time with our families.
One-Dish Dinners in 30 Minutes or Less

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