Skillet Lasagna

Ingredients:

For the Skillet Lasagna:

• Olive oil (for sautéing)
• 6 ounces mushrooms (shiitake recommended), sliced
• Salt (to taste)
• Black pepper (to taste)
• 1 small onion, finely diced
• 8 cloves garlic, pressed through garlic press
• 2 teaspoons Italian seasoning
• 1 teaspoon dried basil
• 1 pound lean ground beef (organic, grass-fed preferred; 93/7 lean to fat ratio)
• ¼ cup thinly sliced roasted red peppers (from a jar)
• 2 tablespoons tomato paste
• ¼ cup red wine
• 1 (28 ounce) can crushed San Marzano tomatoes
• 8 to 9 ounces uncooked lasagna noodles (about 10 lasagna noodles), broken into 3 to 3½ inch pieces
• 1 cup baby spinach
• ¼ cup grated Parmigiano Reggiano cheese
• 1¾ cup shredded Italian four cheese blend or whole milk mozzarella cheese (or a combination)
• Chopped parsley or fresh basil leaves for garnish

For the Tomato Sauce (optional, if making from scratch):

• Olive oil (for sautéing)
• 6 cloves garlic, pressed through garlic press
• Pinch red pepper flakes
• 2 teaspoons Italian seasoning
• Salt (to taste)
• Black pepper (to taste)
• 1 (28 ounce) can organic crushed tomatoes (San Marzano recommended)

Preparation:

1. Prepare the Sauce:

   • Heat about 2 tablespoons of olive oil in a large, deep skillet over medium-high heat.
   • Add the sliced mushrooms with a pinch of salt and pepper. Sauté for 5-7 minutes until tender and browned. Remove mushrooms and set aside.
   • Add a bit more oil if needed, then add diced onions with a pinch of salt and pepper. Sauté until tender, about 2-3 minutes.
   • Add garlic, Italian seasoning, and dried basil, stirring until aromatic.
   • Crumble in the ground beef and cook until mostly browned. Add the roasted red peppers and tomato paste, stirring until combined.
   • Pour in the red wine, allowing it to bubble for 30 seconds to 1 minute.
   • Stir in the crushed tomatoes with generous pinches of salt and pepper. Simmer, uncovered, for 15-20 minutes.

2. Prepare the Lasagna:

   • Cook the lasagna noodles according to package instructions. Drain and keep warm.
   • Preheat your broiler on high.
   • Once the sauce has simmered, turn off the heat and stir in spinach and grated Parmigiano Reggiano cheese.
   • Fold in the cooked lasagna noodles until well combined.
   • Top with shredded Italian four cheese blend or mozzarella cheese.
   • Place under the broiler for 5-7 minutes, or until the cheese is melted and lightly golden brown.

3. Serve:

   • Garnish with chopped parsley or fresh basil leaves before serving.

Feel free to adjust seasoning and cheese types based on your preferences! If you need further assistance, just let me know.