Easy Cheesy Skillet Lasagna

Preheat oven to 375 degrees.

Make the Meat Sauce: In a cast iron skillet over medium-high heat, brown ground pork in olive oil. Break the pork apart as it cooks, until it is in crumbles. Add the onions and garlic, and continue to brown. Once the onions and garlic are browned and translucent, add the peppers and mushrooms. Let the mixture cook together for 5-7 minutes, until the peppers are starting to soften. Add the tomato passata and the spices to the skillet. Let the sauce simmer for 10-15 minutes.

Make the Bechamel: In a small saucepan over medium heat, melt the butter. Add the flour, and cook together for 2 minutes. Add the milk and let come to a simmer until thick, while stirring. Add the salt, pepper and nutmeg and remove from heat. ⁣

Assemble the Lasagna: Remove the meat sauce from the heat, and add the lasagna noodles that have been cut into strips. Toss the noodles with the sauce. Top the pasta with the bechamel sauce, and spread evenly over the top. Sprinkle with the shredded mozzarella cheese, and dot with the torn bocconcini cheese.

Bake the Lasagna: Bake covered for 15 minutes, and uncovered for another 10 minutes. Broil on low for another 3-5 minutes until the cheese is brown. Try and let the lasagna set slightly before serving, but if you can’t, I do not blame you!