Part 2: College Meal Prep Ideas This is the lasagne we made with the leftover sauce from our last video! I had seen so many people make sauce this way and had to try it! You can chop, dice the tomatoes too.. Changing it up was fun! ONE-PAN LASAGNA MEAT SAUCE • 4 lb ripe tomatoes (beefsteak, Roma/plum, or whatever looks best) • 1 large yellow onion, diced • Olive oil • 1 Tbsp minced garlic • 1 lb ground beef • 1 lb mild Italian sausage • 4 oz tomato paste • 3–4 tsp kosher salt, or to taste • 1 tsp black pepper • 2 tsp garlic powder LASAGNA • 1 box lasagna noodles • 2–4 cups chicken broth, as needed • 1 lb mozzarella, thickly sliced or shredded MAKE THE SAUCE Generously coat a large, deep 12–14” oven-safe skillet with olive oil. Slice a thin piece off the bottom of each tomato and place cut-side down in the pan. Add onion + garlic around the tomatoes. Cover and cook over medium/medium-high heat for 20–30 min, stirring the onions occasionally, until tomatoes are very soft and skins easily peel away. Remove skins and mash the tomatoes directly into the onions. Add beef, sausage, tomato paste, salt, pepper + garlic powder. Break up the meat and cook through, letting the sauce reduce slightly. Taste and adjust seasoning. MAKE IT LASAGNA Stand the entire box of lasagna noodles vertically in the sauce. Pour in 2 cups chicken broth, cover and simmer 5 min. Uncover, press the noodles farther into the sauce, gently move and separate them and spoon sauce back over the top. Cover and cook another 5 min. Check again, moving and separating the noodles and pulling sauce back over the top. Make sure nothing is sticking or burning on the bottom, adjust the heat as needed and add more broth if the pan is getting dry. Continue cooking covered, checking every 5 min, until the noodles are just shy of al dente, about 20 min total. Top with mozzarella and broil until melted, bubbly + golden. Let rest 10–15 min, then slice + serve!#fromscratch #lasagna #skillet #onepanmeal #italianfood @HexClad @getgraza @Rummo - @seattlehanddoc