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One-Skillet Pesto and Cheese Lasagna Swirls

Name: One-Skillet Pesto and Cheese Lasagna Swirls
Prep time: 25 min
Cook time: 40 min
Total time: 65 min
Ingredients: Salt and black pepper to taste; 1 teaspoon dried fennel seeds; 1/2 teaspoon crushed red pepper flakes; 1 cup shredded fontina cheese; 2 cloves garlic, minced; 1 red bell pepper, chopped; 12 uncooked lasagna noodles; 1/4 cup basil pesto for drizzle; 1 1/2 cups whole milk ricotta cheese; 1/2 cup basil pesto; 1/2 cup sun-dried tomatoes, chopped; 2 tablespoons extra virgin olive oil; 3/4 pound ground beef; 1 tablespoon fresh oregano, chopped; 1 can crushed San Marzano tomatoes; 1 tablespoon fresh thyme leaves; 4 ounces mozzarella, torn; Fresh basil, for serving

This delightful dish offers a creative and simplified way to enjoy a home-cooked lasagna. With a robust combination of ground beef and a mix of cheeses nestled in lasagna noodles, all doused in a fragrant tomato-pesto sauce, you'll find this dish bringing heartwarming Italian flavors to your dining ...



1 hr 5 min

TOTAL TIME

881

CALORIES

$3.23

PER SERVING

One-Skillet Pesto and Cheese Lasagna Swirls

Ingredients

PESTO-TOMATO SAUCE

6 SERVINGS

salt and black pepper

to taste

1 tsp dried fennel seeds

1/2 tsp crushed red pepper flakes

2 cloves garlic

minced

1 whole red bell pepper

chopped

2 tbsp extra virgin olive oil

3/4 lbs ground beef

1 tbsp fresh oregano

chopped

1 can crushed san marzano tomatoes

1 tbsp fresh thyme leaves

LASAGNA SWIRLS

1 cup shredded fontina cheese

12 whole lasagna noodles

uncooked

1 1/2 cups ricotta cheese

1/2 cup basil pesto

1/2 cup sun-dried tomatoes

chopped

TOPPINGS

1/4 cup basil pesto

for drizzle

4 oz shredded mozzarella cheese

torn

fresh basil

for serving

Directions

PESTO-TOMATO SAUCE

25 min

PREP TIME

40 min

COOK TIME

1 hr 5 min

TOTAL TIME

Preheat your oven to 425 degrees F and heat the olive oil in an oven-safe large skillet.

Add the ground beef to the skillet and cook until it is browned, which should take about 5 to 8 minutes.

Add the chopped bell pepper, minced garlic, fresh oregano, thyme leaves, fennel seeds and crushed red pepper flakes to the skillet. Season with salt and black pepper.

Cook everything on low heat for about 5 minutes until the garlic and herbs have released their fragrances.

Add the crushed San Marzano tomatoes to the skillet, let it simmer for around 10 minutes or until the sauce thickens slightly.

LASAGNA SWIRLS

In a pot, bring enough salted water to a boil for the uncooked lasagna noodles.

Boil the noodles until they are al dente, drain them and immediately run them under cold water to stop the cooking process.

In a medium bowl, combine the ricotta cheese, shredded fontina cheese, half a cup of basil pesto, and chopped sun-dried tomatoes.

Spread about 2 tablespoons of the cheese mix down the length of each noodle. Roll each noodle into a coil, and place each seam-side down in the skillet, snuggling it into the sauce.

TOPPINGS

Drizzle the rest of the pesto evenly over the lasagna swirls, then scatter the torn mozzarella on top.

Transfer the skillet into the preheated oven and bake for 15-20 minutes or until the cheese has melted and lightly browned on top.

Allow the lasagna swirls to cool for about 5 minutes before serving for the flavors to settle.

Serve the lasagna swirls garnished with fresh basil.

Health Info

Macros

34g

CARBS

74g

FAT

45g