Skillet Lasagna

       4 out of 5 stars  
4 Servings
100% would make this recipe for Skillet Lasagna again.

To cook all of the ingredients in one pan, a little attention to the ordering of the layers is necessary. It may not look like much as you begin the cooking process, but, after 20 minutes and an occasional stir, a layered lasagna appears almost as if by magic.

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Skillet Lasagna Ingredients

1 can (28 ozs) Tomatoes diced1 pound Meat Loaf Mix (equal parts beef, pork, veal)
water 10 each Lasagna noodles broken into 2 inch lengths
1 tablespoon Olive oil 1 can (8 ozs) Tomato sauce
1 medium Onion minced Pepper to taste
Salt to taste1/2 cup plus 2 tbsp Parmesan cheese grated
3 cloves Garlic minced1 cup Ricotta cheese
3/23 teaspoon Red pepper flakes 3 tablespoon Basil chopped

Instructions for Skillet Lasagna

1. Pour tomatoes with their juices into 1 quart liquid measuring cup. Add water until mixture measures 1 quart.

2. Heat oil in large nonstick skillet over medium heat until shimmering. Add onion and teaspoon salt and cook until onion begins to brown, about 5 minutes. Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds. Add ground meat and cook, breaking apart meat, until no longer pink, about 4 minutes.

3. Scatter pasta over meat but do not stir. Pour diced tomatoes with juices and tomatoes with juices and tomato sauce over pasta. Cover and bring to a simmer, stirring occasionally, until pasta is tender, about 20 minutes.

4. Remove skillet from heat and stir in 1/2 cup of Parmesan. Season with salt and pepper. Dot with heaping tablespoons of ricotta, cover, and let stand off heat for 5 minutes. Sprinkle with basil and remaining 2 tablespoons Parmesan.

A nice crusty garlic bread and a glass of red wine makes this a fine meal.

Main Ingredient: Ground MeatCuisine: Italian

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Ingredient Insight - look inside this recipe

Main Dish Easy Bake Quick Winter Italian Ground Meat Dinner
for flavor and categorization

Variation:Added fresh thyme and oregano...husband loved it!

BigOven member

annabrandl
on Jul 16 2008 10:23PM
Total Time: 0:30
Active time: 0:10

This was very easy and is a keeper for my family. Next time, I'll try the chopped red bell pepper. Thanks for a quick, tasty meal!

BigOven member

MultiMom
on Jun 4 2008 6:34PM
Total Time: 0:30
Active time: 0:10

[I made edits to this recipe.]

BigOven member

princessfiona
on Mar 15 2007 8:26PM
Total Time: 0:30
Active time: 0:10

Variation: Follow the recipe for Skillet Lasagna, substituting 1 pound Italian sausage, removed from it casing, for meatloaf mix. Add 1 chopped red bell pepper to skillet with onion in step 2.

BigOven member

princessfiona
on Mar 15 2007 8:25PM
Total Time: 0:30
Active time: 0:10

[I made edits to this recipe.]

BigOven member

vogelap
on Aug 10 2006 9:20AM
Total Time: 0:30
Active time: 0:10

Variation: Follow the recipe for Skillet Lasagna, substituting 1 pound Italian sausage, removed from it casing, for meatloaf mix. Add 1 chopped red bell pepper to skillet with onion in step 2. [I posted this recipe.]

BigOven member

princessfiona
on Feb 17 2006 1:10PM
Total Time: 0:30
Active time: 0:10