Skillet Lasagna

Monday, March 14, 2011

My family absolutely loves it when I make them lasagna for dinner.  Unfortunately, it doesn’t happen too often just because I don’t often have the time or energy to devote to its long prep and baking time.  This recipe I found first at Apples and Twinkies, then a couple weeks later at Lynda's Recipe Box was the perfect way to enjoy the hearty Italian goodness of lasagna without the lengthy time commitment (only about 30 minutes total, including cooking the meat and breaking up noodles, and such).  My family loved it served up with some fresh hot French Peasant Bread and a green salad.  Thank you to Lynda and Ann for sharing a great recipe that’s sure to become a family classic!  Enjoy! 

Click here for printable recipe.

The ingredients:

3 cans (14.5-ounces each) whole, peeled tomatoes
1 Tbs. olive oil
1 medium onion, diced
1/2 tsp. salt
3 medium garlic cloves, pressed
1/8 tsp. red pepper flakes
1/2 lb. ground round beef ( I used ground turkey)
1/2 lb. ground Italian sausage
10 curly edge lasagna noodles (it is NOT recommended that no-bake noodles be used)
1/2 cup mozzarella cheese, shredded
1/4 cup freshly shredded Parmesan cheese
pepper to taste
1-1/2 tsp. dried basil
3/4 cup  whole milk ricotta cheese (the recipe does not recommend using low-fat, because it doesn’t hold up as well in the skillet)


Pour the 3 cans of tomatoes into a blender or food processor and pulse until coarsely chopped.

Heat oil in a 12-inch non-stick skillet. Add diced onion and salt and cook until softened; stir in garlic and red pepper flakes. Sauté until fragrant, about 30 seconds. Add the ground meats; break up the meat as it cooks. Drain grease from skillet if needed.

Break the lasagna noodles into 2 inch pieces and scatter over the meat in the skillet. Pour the tomatoes over the noodles and sprinkle with the dried basil. Cover and simmer for 20 minutes.

When done, remove the pan from the burner. Carefully stir the mixture together, taste and add pepper to taste; more salt if needed. Lightly stir in half of the mozzarella and half of the Parmesan cheeses. Sprinkle the rest of the shredded cheeses over the top. Spoon the ricotta cheese in spoonfuls over the lasagna. Cover skillet with lid and let the cheese melt. Sprinkle with additional grated Parmesan cheese and fresh parsley, if desired.



Romney Family March 14, 2011 at 10:39 AM  

i made this recipe about two weeks ago we loved it!!!

Julie March 14, 2011 at 12:02 PM  

That really does look like an easy way to get all the fabulous-ness of lasagna with a bit less work. Love it!

ann@Apples and Twinkies March 14, 2011 at 8:37 PM  

Thanks for the shout out! Looks great, glad you liked it.

Honey March 16, 2011 at 4:01 AM  

That looks really good! :)

Debbie March 16, 2011 at 6:48 AM  

We also love lasagna and I know what you mean about the prep time. I saw this on Lynda's site and it looks wonderful. Going to have to try this too!!!

Mirien March 24, 2011 at 9:29 PM  

Thanks for posting this recipe. I made it tonight and it was loved by all. Whew. Success! (Even though I used part-skim ricotta because that's what I had--it still turned out great!)

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About This Blog

My name is Lara and while I'm definitely not a gourmet cook, I do love preparing tasty, healthy meals for my family. Finding new recipes to try and sharing the ones we've already fallen in love with is a passion I've had since college and the reason why I've started this blog! With five kids, I'm usually in a hurry, so you'll find most of these recipes kid friendly and simple to make.

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