bonnie’s poco lasagna skillet

How To Make bonnie’s poco lasagna skillet

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  1

  Preheat the oven to 350 degrees
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  2

  Boil a pot of water and cook the lasagna noodles to aldente for wheat and for gluten free just until about halfway done. Drain and cut each noodle in half. (It will finish cooking in the skillet)
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  3

  Spray a small 6 1/2 inch Corning Ware skillet with kitchen spray.
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  4

  Put 1/4 cup of pasta sauce in the bottom of the skillet.
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  5

  Grate the cheeses.
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  6

  Brown the lean hamburger and 1/3 cup of chopped onion in a medium skillet over medium high heat. Drain any excess fat. Divide the meat in the pan into two portions for layering.
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  7

  FIRST LAYER Add 3 cut noodles on top of the pasta sauce. Two side by side, one across the end.
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  8

  Spread 1/3 cup of sour cream over the noodles.
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  9

  Add half of the meat and onions.
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  10

  Add ¼ cup of pasta sauce.
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  11

  Add 2 tablespoons Parmesan cheese and 2 teaspoons of parsley.
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  12

  SECOND LAYER Add the rest of the noodles, followed by remaining 1/3 cup sour cream, add the rest of the meat and onions, ½ cup pasta sauce and parsley.
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  13

  Pat the layer down with the spatula. The pan will be full. Any noodles sticking up, poke them down with a knife. Top with 1 cup Mozzarella and 2 tablespoons Parmesan cheese.
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  14

  TO BAKE Line a small pan with foil and place the skillet on the pan to catch any overflow. Bake 30 minutes at 350 degrees until bubbly, then brown under the broiler. Watch carefully so it doesn't burn. Don't overcook. Remove the hot dish by the foil-lined pan, and let it sit a few minutes before serving so it will set. Enjoy!
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