I’ve got an important question for you. And you can only have one answer. Are you a lasagna or meatballs person? I personally couldn’t decide and since we could only have one answer I did what every smart American would do, I combined them into one thing. 🙂 Fo’ real. And what brought about this question, well actually it’s another question that we were chatting with our friends about, mountains or beach? And before I get into it let me just say that this meatballs lasagna skillet is darn good. In fact, we made the leftovers into a pizza which you’ll see soon. Get excited.
So I guess I actually have two questions for you, the one about food and the one about location. I’m surprisingly the mountains. I never thought I would say that as growing in Washington I always wanted to get to the beach. It was like California, Hawaii and any other beachy place was calling my name. I could just imagine how warm the sand would feel between my toes, and how amazingly fun it would be. And then reality hit.
I actually don’t love the sand between my toes, or my knees, or my hair, or everywhere else the sand gets. Listen, I still love the beach in some ways! Don’t get all crazy here, I just love to visit for a little bit, eat at the restaurants and walk around the shoreline. I guess it’s really just the sand. I mean, it’s awesome and yet it gets all over everything. And everyone’s running around trying to be awesome in their bathing suits and getting sunburned which I’ve been trying hard to take better care of my skin and not let sunburns happen anymore. And I pretty much just realized that I’m an old lady aren’t I? Anyway, I’m not a mountain climber or major camper, but I do love the mountains. I love that unlike the beach it tends to be so much more quiet and peaceful. I love that the energy comes not from everyone playing hard, but from the sound you’re suddenly aware of, the breeze that you didn’t even notice back at the house and that everything is free. Nature is just growing, doing it’s own thing and trying to reach it’s potential and be the prettiest, best darned plant ever. And have you ever noticed how clean and fresh it smells? No sweaty bodies or dead fish. Just crisp, clean air.
All of those things grow more and more on me as I visit again and again, but listen make yourself a goal to either go up as a couple, alone or just your little family but no friends or other distractions. There is this amazing peace that comes from walking away life and just letting everything go. I don’t even know how to explain it. It’s quiet, there’s no pressure and the more time you spent out there the more your head kind of clears and life becomes natural and makes sense again. So, which are you, meatballs or lasagna and mountains or beach?
Can Lasagna Be Frozen Before Baking?
Lasagna can be frozen prior to baking.
Just cover well and freeze.
Lasagna freezes equally well after baking.
Let it cool, then wrap it well with foil and freeze.
You can also portion the baked lasagna into freezer bags and freeze individual servings.
Are Lasagna Sheets Pasta?
Yes, lasagna sheets are pasta.
The dough can be used to make other types of pasta, like spaghetti, tortellini, and ravioli.
Meatballs- You can use store bought if you prefer
- 2 slices white bread, crust removed
- 1/4 cup milk
- 1/4 ricotta
- 1 large egg
- 1 tablespoon basil, chopped
- 1 clove of garlic
- 1/2 cup parmesan cheese, grated
- 1.5 lbs of ground beef
- 1 red bell pepper, chopped
- 1 zucchini, chopped
- 2 cups spaghetti sauce
- 3/4 cup ricotta
- 1 1/2 cups mozarella, shredded
- basil for garnish
For the meatballsIn a small bowl, combine the milk and bread. Smash together and allow to sit for 5 minutes. In a large bowl, combine the panade (milk and bread), ricotta, egg,basil, garlic, parmesan and a pinch of salt and pepper with the beef. Use a spoon to stir together, being careful not to overmix. Form into meatballs. Heat a skillet with a drizzle of oil over medium high heat. Once hot, add the meatballs, a few at a time, and turn to medium low. Turn every few minutes, cooking for 10 minutes. Set aside half of the meatballs, storing the rest for another day or cooling and placing in a ziploc to freeze. See note.
For the skilletIn a clean, deep skillet over medium heat, add a drizzle of oil and add the peppers and zucchini. Cook, stirring occasionally, 5 minutes. Add the meatballs, sauce, and spoonfuls of the ricotta and cook for 5 minutes. Add the cheese to the top and place under the broiler in your oven (heated to broil) until the cheese is melted and bubbly, about 2-3 minutes. Top with fresh basil and serve.
We like to partially cook our remaining meatballs, cool and store in ziplocs in the freezer. When we want to use them we pull them out and bake them for 30 minutes.
Amount Per Serving:Calories: 140 Saturated Fat: 0g Cholesterol: 39.7mg Sodium: 0mg Carbohydrates: 4g Fiber: 0.7g Sugar: 2g Protein: 9.2g