Skillet Lasagna

I think cooks must be divided into two camps when it comes to Lasagna. Those that toss it together with no problem (and yeah, I’m jealous of them) and those that think, “Yeah, it’s great, but it’s a production and the mess!” That’s me. Love Lasagne – hate making it. Raise your hand if you’re with me, here!

Skillet Lasagna
Skillet Lasagna

And to the rescue, in under 30 minutes, Skillet Lasagna. All the taste of a great home-made Lasagna, none of the hassle. Now there are lots of variations of this easy week night Lasagna recipe but I just happen to like this one. I used to make it all the time for the kids when they were at home. I want to say this was originally a Cook’s Country recipe…but maybe it was America’s Test Kitchen or Cook’s Illustrated. All those entities – all so confusing!

But this Skillet Lasagna – it hits all the right comfort notes for me and I like to personalize it a bit with very own favorite Italian Herb Blend. It makes me feel like a boss. If you’d rather, just use a good jarred sauce with all your herbs in it. If it’s not 28 ounces like the tomato in this recipe, add a little water to make up the difference so noodles have plenty of moisture to soak up.

Skillet Lasagna
Skillet Lasagna

Another thing that makes me feel like a boss? This recipe uses broken up Lasagna noodles – they’re thicker and heartier than egg noodles and give such a nice bite. Really, you’ll feel like you’re eating that first messy piece of Lasagna right out of the pan.

As I revisited Skillet Lasagna, I realized the one cup of Ricotta is an obnoxious amount. I’ll be cutting it back next time I make it. Which is even better because can we say pricey? Look for coupons, stock up when on sale and freeze it. Yeah. Same goes for the Italian sausage, which is generally at a low in the fall.

Skillet Lasagna
Skillet Lasagna

Skillet Lasagna

  • Servings: 6
  • Difficulty: easy
  • Print

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon Italian seasoning, or to taste
  • 1 pound of lean ground beef or a mixture of beef and Italian sausage
  • 10 ounces lasagna noodles broken into 2″ pieces
  • 1 28 ounce can of diced tomatoes, with juice
  • 1 8 ounce can of tomato sauce
  • 1/2 cup shredded Mozzarella
  • 1/2 cup Parmesan cheese plus a little extra for serving
  • 1/2 to 1 cup Ricotta
  • 1 to 2 tablespoons fresh basil, sliced thinly

Heat oil in a large skillet, add onions and the 1/2 teaspoon salt and cook until onions are translucent and just starting to brown a little, about five minutes. Add garlic, red pepper, black pepper and Italian seasoning and cook for another minute.

Add ground beef or meat mixture and cook, breaking up, until no longer pink, about four minutes.

While the meat is cooking, pour the canned tomatoes and juice into a one quart measuring cup. Add water to bring the level up to one quart. Set aside.

Once the meat is cooked, scatter broken noodles across the top but do not stir. Pour the quart of diced tomato/water mixture and the tomato sauce over the top of the noodles. Again, do not stir. Cover with a tight fitting lid and bring to a simmer. Reduce heat to medium low and maintain simmer, stirring occasionally, very gently, until noodles are tender, about 20 minutes.

Remove from heat, taste and adjust seasonings and stir in the shredded mozzarella and 1/2 cup of Parmesan. Dot with spoonfuls of Ricotta, cover and let sit off heat for three to five minutes until cheese is warm and melty. Sprinkle with basil and serve from the pan with a little extra Parmesan.

Adapted from Cook’s Country

32 thoughts on “Skillet Lasagna”

  1. Lasagna short cut?? genius Mollie! and was it really too much ricotta– it’s so delicious and looked pretty in the pan. This is a great week night dinner– thanks! Hope you have a great weekend ahead– do you do anything for Halloween?? We’ll be driving home from seeing our new grand-girl in San Francisco so will miss the trick or treaters this year! Take care blog-friend. xo

    1. Hi Rhonda! And thanks – I’ll be at my folk’s house and they really do it up for Halloween. Decorations galore, all kinds of animated witches, zombies, etc. They set up a card table outside and it’s a steady stream of trick & treaters. (Frankly, a little exhausting, but fun!)

      Congratulations – I haven’t been by your blog for a few days, so I will have to stop by and see the pictures! How exciting!

      1. Sounds like good neighborhood fun! Some families on our street make little kettle fires on the driveway and sit around to pass out treats. Hope you evening is a great one! (I’ll be your folks love having you drop in!) hugs!

  2. Yup I make my lasagne with a white sauce ( sometimes adding some cheese to the sauce). That’s they way my mum taught me so that’s always been the way I’ve made it. I’ve never tried skillet lasagne, but it does look a lot easier and quicker to make. I’ve never used Ricotta in a lasagne either. I love finding out how others make things and trying out new / different recipes of old favs. And I use no cook noodles too! Lol

    1. I have got to get on board and try the no cook noodles, lol!! I don’t know why I’ve never used them…I just forget that they’re available, I guess! Funny about the sauce…I’ll have to check my Mom’s recipe – I’m pretty sure she used cottage cheese in the blender which was kind of a trick for when you lived somewhere there was no Ricotta available! 🙂

  3. Ooooh, yum! That looks so darn good. Lasagna is one of our favorites too, but I have to be in the right mood to enjoy making it. This is happening soon!

  4. There’s a third camp as far as lasagna goes, and its base is in Britain, where they make it with a white sauce. And still call it lasagna, although I’m expecting genuine lasagna to sue the entire country for slander any day now.

    1. I have seen recipes like that, but the ones I’ve seen call the white sauce Bechamel, as if by calling it by the French name makes it more authentically Italian? As far as I’m concerned, as an American, mo cheese makes it mo better. Give me the Ricotta!

    1. Oh yeah, I’m with you on that! That’s the other thing, pans of lasagna are usually huge!! Seriously, I do love it and will make it for special dinners! But this is so easy for a weeknight!

  5. I swear sometimes we are twins from different mothers! I was trying to think of what to make for dinner, and thought of a skillet lasagna recipe I saw recently on Food52, then bam here is yours!!!! I am totally with you on that lasagna prep thing! I’m wanting soup too today (cold and rain in forecast) maybe I’ll make lasagna soup??

    1. So there we go again – I have never made or tried Lasagna Soup but have been meaning to forever!! lol! So I vote you make lasagna soup and post the recipe!!! Wait, do I get a vote?? *g*

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