Skillet Lasagna - BigOven 160594

Skillet Lasagna

Ready in 30 minutes
18 review(s) averaging 4. 93% would make again

Top-ranked recipe named "Skillet Lasagna"

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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.

"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. Add oregano and basil to tomatoes. Think about burying some of teh noodles in teh meat so the noodles won''t stick to each other and case problems."

- literarylass

Ingredients

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

Original recipe makes 4

Servings  

Preparation

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.

Notes

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.

Credits

Added on Award Medal
Calories Per Serving: 398 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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Have made this a few times now and find it is a lot better without adding the water. I added fresh thyme and oregano to the mixture as well.
Heatherferg 1 year ago
My family thought it had too much basil, we're going to try again tho!
Chelle0069 1 year ago
This is one of the best lasagna recipe. Great if you have kids. I use fresh mozza and parmesan and broil it for a few minutes to give it the finishing touch.
denisboucher 2 years ago
The Lasagna noodles were a little gummy. Will try again and work with adjustments, I think it is worth the effort.
Telln 2 years ago
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. Add oregano and basil to tomatoes. Think about burying some of teh noodles in teh meat so the noodles won''t stick to each other and case problems.
literarylass 3 years ago
I used freshly made ricotta; yun
deeder5 4 years ago
good easy recipe.
cathy.olson 4 years ago
Didn't need the extra water, I found. Very sloppy when it came out of the pan, looked like it could have used more cheese too? Overall, I wasn't a fan I'm afraid.
Ceasefire 4 years ago
[I made edits to this recipe.]
werty09 5 years ago
Easy and quick lasagna. Can't tell the difference from oven baked.
grcameron 5 years ago
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