Skillet Lasagna and Kale Salad {Amazing quick dinner}

It’s rare that I actually “cook” during the work week because I have done my freezer cooking on the weekend. I typically reheat or crock pot only during the week. However, I found a delicious skillet meal that was not only easy, but met my time limit of twenty minutes to the table. I particularly enjoyed this version of the recipe since I added my own frozen pesto cube from the summer gave it a real zing. I also loved the red pepper that pumped up the flavor. Although, with four kiddos, two under the age of seven, I’ll just add the red pepper to the adult’s serving in the future. I think the little ones thought it was a bit spicy.

I modified the original Pop Sugar recipe with meat to a meatless version and left out the water, but feel free to add your own cooked ground beef or sausage for extra kick, but it does add 5-7 minutes more cooking time. I’d follow the original recipe if you’re thinking of adding meat. Next time, I think I’ll throw in some of our freezer meatballs or pepperoni to the kid’s version.  We loved this recipe with a big kale salad on the side and garlic bread. Dinner in 20 minutes; I can tackle on a work night especially when hubbie does the dishes

Skillet Lasagna

Ingredients:

• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 cloves garlic, minced
• 1/4 cup onions, diced
• 1 1/2 cups pasta sauce (I used my homemade marinara)
• 1 1/2 cups crushed tomatoes
• 1 teaspoon red chili flakes, optional or use less
• 1 tablespoon Italian seasoning
• 6-8 lasagna noodles, broken into squares
• 1/2 cup ricotta or cottage cheese (I used cottage)
• 1/4 cup mozzarella

DIRECTIONS