Go Back
–+ servings
Print

Greek Lasagna Skillet

Course Main Course
Cuisine American
Keyword Pasta
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6 people

Ingredients

  • 1 ½ lb lean ground beef or lamb
  • 2 tsps olive oil
  • 1 red onion chopped
  • 3 cloves garlic minced
  • 2 tablespoon fresh mint chopped
  • 1 teaspoon dried oregano
  • 1 cup dry red wine
  • 2 ½ cups beef stock
  • 1 lb pasta I used mufalada because they look like mini lasagna noodles
  • ⅔ cup sliced kalmata olives
  • 14.5 oz can undrained fire roasted tomatoes
  • 8 oz can tomato sauce
  • ½ cup ricotta
  • 6 oz crumbled feta cheese
  • 1 cup mozzarella
  • Salt and Pepper to taste
US Customary - Metric

Instructions

  • Brown beef in a dutch over with olive oil. Add onions and garlic. Allow mixture to cook for 2-3 minutes.  Add mint, oregano, wine, olives, tomatoes, stock, tomato sauce and pasta.
  • Allow casserole to cook on medium-low covered until noodles are cooked to desired tenderness. Gently stir in ricotta and feta cheese. Remove from heat.
  • Season with salt and pepper if needed. Top with mozzarella and cover to melt cheese. Serve with crusty bread and green salad.