Skillet Lasagna


March 18, 2013 by Lauren

I wouldn’t say I love lasagna, but when I get a hankering for it — nothing else will do.  But the ritual of layering all those ingredients can be enough to drive anyone insane.  Plus, unless you’re feeding a family of 16, that meager 9×13 pan will be sitting in your fridge for weeks.  I generally cook for two, so I used to get sad when I wanted lasagna because it basically meant I had to eat it for the whole week (and I hate leftovers).  I came across a recipe that said lasagna in a skillet and I balked.  No way.  I’m going to be honest, it’s not exactly like lasagna, but it’s damn close and easier to make!


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Skillet Lasagna

Active Cook Time: 40 minutes
Recipe Adapted From: America’s Test Kitchen: Skillet Suppers 
  • 1 (28 oz.) can diced tomatoes (plus some water)
  • 1 medium onion, minced
  • 3 garlic cloves, minced
  • 1/8 teaspoon red pepper flakes
  • 1 pound “meatloaf mix” (usually pork, beef and veal but any combination works, sometimes I use just ground beef)
  • 10 curly edged lasagna noodles cut into 2″ sections
  • 1 (8 oz) can tomato sauce
  • 1/2 cup grated parmesan cheese
  • 1 cup ricotta cheese
  • 3 tablespoons chopped basil
  • Extra virgin olive oil
  • Salt and pepper
  1. Pour the diced tomatoes (with juice) into a quart measuring cup and add water until it makes a quart (4 cups).
  2. Heat some olive oil in a large skillet over medium.  Add onions and some salt and cook until they begin to brown, about 5 minutes.  Stir in garlic and pepper flakes and cook until fragrant, about 30 seconds.
  3. Add the meatloaf mix and cook, breaking apart meat, until no longer pink, about 4 minutes.
  4. Scatter pasta over meat but do not stir.  Pour diced tomatoes, tomato sauce and water over pasta.  Cover and bring to a simmer, make sure all noodles are covered.  Reduce heat to medium-low and simmer until the pasta is tender, about 20 minutes.  A few times during the cooking, stir the noodles around so they get evenly cooked.
  5. Remove the skillet from heat and stir in 1/2 cup parmesan, season with salt and pepper.  Dot the top with heaping tablespoons of ricotta, cover and let stand for about 5 minutes.  Sprinkle with basil and a little parmesan and serve.

It’s not truly lasagna, I’ll be honest.  But with how much effort it takes to make the real stuff, I’m happy to go with a low work (and fast) solution.  Plus it’s not quite as dense or cheesy.  Try topping with some mozzarella and putting in an oven to get that cheese topped taste.  I also will season the ricotta sometimes before I put it on.


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