Receta Skillet Lasagna
By the 1300's dried pasta was very popular for
its nutrition and long shelf life, making it ideal for long ship voyages. Pasta
made it around the globe during the voyages of discovery a century later. By
that time different shapes of pasta have appeared and new technology made pasta
easier to make.
With these innovations pasta truly
became a part of Italian life. However the next big advancement in the history
of pasta would not come until the 19th century when pasta and tomatoes met.
Tomatoes were brought back to Europe
shortly after their discovery in the New World, it took a long time for the
plant to be considered edible. In fact tomatoes are a member of the nightshade
family and rumors of tomatoes being poisonous continued in parts of Europe and
its colonies until the mid-19th century. Therefore it was not until 1839 that
the first pasta recipe with tomatoes was documented. However, shortly
thereafter tomatoes took hold, especially in the south of Italy. The rest of
course is delicious history.
Pasta today... it is estimated that
Italians eat over sixty pounds of pasta per person, per year easily beating
Americans, who eat about twenty pounds per person. This love of pasta in Italy
far outstrips the large durum wheat production of the country; therefore Italy
must import most of the wheat it uses for pasta. Today pasta is everywhere and
can be found in dried pasta secca and fresh pasta fresca varieties depending on
what the recipe calls for. The main problem with pasta today is the use of mass
production to fill a huge worldwide demand. And while pasta is made everywhere
the product from Italy keeps to time tested production methods that create superior
pasta.
No
oven needed, just a few ingredients and your stovetop is all you need to cook
our tasty Skillet Lasagna.
Skillet
Lasagna
Copyrighted
2013, Christine’s Pantry. All rights reserved.
Ingredients:
1
- pound ground beef
- salt
- and pepper, to taste
- 1
- tablespoon Worcestershire sauce
- 1
- small onion, chopped
- 1/2
- bell pepper, seeded and chopped
- 2
- (8 oz.) can tomato sauce
- 1
- (14.5 oz.) can diced tomatoes
- 1
- tablespoon Italian seasoning
- 1
- 1/2 cup water
- 4
- uncooked lasagna noodles, broken into pieces
- 1/4
- cup parmesan cheese
Directions:
Cook
ground beef over medium high heat, add salt, pepper and Worcestershire sauce.
Crumble meat, cook until no longer pink. Add onions, bell peppers and pinch of
salt, stir and cook for 2 minutes.
Add
tomato sauce, diced tomatoes and Italian seasoning, stir. Add water and
noodles, stir, and bring to boil, reduce heat simmer for 10 minutes, until
noodles are tender. Remove from heat and stir in cheese. Enjoy!