Skillet Lasagna

Skillet Lasagna

• ½ bag bowtie pasta, cooked
• 1 lb ground beef
• 1 lb sweet Italian sausage
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 jar (24–28 oz) marinara or crushed tomatoes
• 1 can (6 oz) tomato paste
• ½ cup water
• 1 tbsp sugar
• 1½ tsp salt
• 1 tsp black pepper
• 1½ tsp dried basil
• 1 tsp oregano
• ½ tsp fennel (optional but worth it)
• 1 cup ricotta
• 1 cup cottage cheese
• 1 egg
• ½ tsp salt
• 2 cups shredded mozzarella
• ½ cup grated Parmesan

Italian Slaw

• Bagged coleslaw mix
• Olive oil
• Red wine vinegar
• Salt and pepper
• Parmesan + a pinch of oregano

Make the Skillet

1. 1

   Cook bowtie pasta, drain, and set aside.

2. 2

   Brown beef, Italian sausage, onion, and garlic in a large deep skillet. Don't rush this — let it actually brown. That's where your flavor lives.

3. 3

   Add marinara, tomato paste, water, and all seasonings. Stir, bring to a simmer, and let it cook 10–15 minutes.

4. 4

   Mix ricotta, cottage cheese, egg, and salt together in a bowl.

5. 5

   Layer in a glass dish: meat, then cheese mixture, then meat, then cheese mixture. Top with mozzarella and Parmesan.

6. 6

   Cover and let cheese melt for 5 minutes — or slide under the broiler for 2–3 minutes for a golden top.

7. 7

   Let it sit 5–10 minutes before serving so it thickens up.

Italian Slaw

1. 1

   Combine coleslaw mix, a drizzle of olive oil, a splash of red wine vinegar, salt, pepper, Parmesan, and a pinch of oregano.

2. 2

   Toss well and let it sit a few minutes before serving.