Skillet Lasagna

This was so good!  It's fast and easy enough to make on a weeknight, too, which is wonderful.  The recipe calls for ricotta/cottage cheese/Greek yogurt to be added, and even though I forgot to stir it in (which I'm sure would have made it even better), it was great. 

The original post (from my favorite blog, Plain Chicken) says to use half a pound of sausage and half a pound of ground beef.  We had a pound of ground venison, so that's what I used, but I bet the addition of sausage would be delicious.

Use a large pot to boil your pasta, and then you can combine all of your ingredients in it.  I was tempted to cook more than 8 ounces of pasta, but it made plenty.  It makes four generous servings, but if you add a side salad and garlic cheesy bread, it can feed six.  Luckily, it's just as good (if not better) reheated for lunch the next day.

Skillet Lasagna

8 oz Farfalle (bowtie) pasta
1 (24 oz) jar pasta sauce
8 oz shredded Mozzarella cheese
1 lb ground venison (or beef)
2 tsp Italian seasoning
1 tsp shredded fresh basil
2/3 cup ricotta cheese (or cottage cheese or Greek yogurt)

In a large pot, cook pasta according to package directions.  Drain and set aside.

In a skillet, brown ground meat until no longer pink.  Drain grease from skillet.  In the large pasta pot, combine the cooked pasta, cooked meat, pasta sauce, cheese, Italian seasoning, basil, and ricotta.  Stir to combine, and coat thoroughly.  Simmer over medium heat for about 10 minutes, stirring occasionally.  Top with additional cheese if desired.