We're getting into that phase of life where I am mostly a glorified taxi driver. My boys are involved in things and those things require me to chauffeur them all over town and then run home and try to scrape some semblance of dinner together in a very short period of time before they go to bed. It's not ideal but I've made my peace.
Meals that take 20 minutes or less have become my lifesaver. I enjoy cooking but many of my favorite meals take a lot more prep or cooking time than I have available most weeknights so I've been collecting quicker and easier options.
Today, in honor of National Lasagna Day (yes, really!) here's a super easy skillet lasagna I created when I REALLY wanted lasagna but didn't have the time or energy to make the real deal. My kids ate more of this than they do when I make regular lasagna, so I called it a winner and put it into our regular meal rotation.
8 oz shaped pasta (farfalle is pleasantly reminiscent of lasagna noodles but anything works)
1/2-1 lb ground beef or turkey, depending on your family's tastes and budget
1 24 oz jar of your favorite pasta sauce (we like Rao's vodka sauce)
1 c ricotta cheese
1/2 c parmesan
Sliced fresh mozzarella
Bring a pot of salted water to boil and cook pasta according to package directions.
Meanwhile, brown the ground beef in an oven safe skillet* until no longer pink. Drain any fat and add pasta sauce. Heat through then stir in cooked, drained pasta until thoroughly combined. Drop spoonfuls of ricotta on top of pasta and use a spoon to swirl it through so you have ribbons of ricotta throughout. Sprinkle parmesan on top then add mozzarella slices.
Slide the skillet under the broiler until the mozzarella is bubbly and starting to brown. Remove from oven (carefully! I burned the snot out of my head) and top with chopped basil. Serve with garlic bread.
*Alternatively, you can dump the pasta and sauce mixture into an oven safe dish before adding the cheeses.