Quick Lasagna in a Skillet
Lasagna made easier
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Who doesn’t love lasagna, the gooey, cheesy, tomatoey, pasta-y staple of cooler days? It’s my husband’s favorite.
You can smell it as you come through the door, and it’s nearly guaranteed to leave leftovers people fight over in the coming days. But true lasagna is a labor of love, emphasis on ‘labor.’ Quick Lasagna in a Skillet can be on the table in 30 minutes!
Real lasagna is real labor
I’ll admit, while I love lasagna, I don’t love making it. I know I’m not alone here! Starting with the sauce, then the rendering of the fat from the beef, sausage, or whatever protein you add to yours. The chopping, mixing, stirring. Unless I’ve got a completely free day, it seems like too much. And the pasta that inevitably sticks together as it awaits layering.
And yes, I know of the no-bake pasta. But I can always tell. And I miss those crispy, curly edges enough that no-bake is not a worthwhile shortcut for me.
Enter the lidded skillet
Other than my blue Le Creuset pots, the cookware that gets the most use at my house are my All Clad skillets. It’s my 12-inch skillet, with a lid, that I count on to make lasagna a weeknight staple on those cold, snowy nights, when it seems to be dark all the time.
Other than what I consider to already be staples in my pantry, the ingredient list isn’t long.
Well trained
Last night my husband was hardly through the door when he called out, “Lasagna?!” guarded elation in his voice.
Now, he may know the difference between the six-hour, fully-homemade lasagna, and my Quick Lasagna in a Skillet, but he never lets on.
He’s no fool; I don’t sweat the prep, and he gets lasagna way more often.
Quick Lasagna in a Skillet
Print Recipe
Equipment
Ingredients
- 1 pound lean ground beef
- 1 small onion, chopped
- 3 cloves garlic, minced
- 14.5 oz can diced tomatoes
- 8 oz can tomato sauce
- 1-1/4 cup water
- 1 tbsp parsley
- 1 tsp basil
- 1 tsp oregano
- 1 tsp salt
- 2-1/2 cups lasagna noodles, broken into 3" pieces
- 1 cup ricotta cheese
- 1/4 cup Parmesan cheese
- dash basil and ground pepper
- 1 cup mozzarella cheese, shredded
Instructions
- Brown ground beef in skillet with onions and garlic. Drain. Add tomatoes, tomato sauce, water, parsley, basil, oregano, and salt. Stir in uncooked pasta. Bring to a boil, stirring occasionally. Reduce heat, cover and simmer for 20 minutes or until pasta is tender.
- Meanwhile, combine ricotta and Parmesan cheeses. Sprinkle in basil and pepper, to taste. Once pasta is tender, drop this cheese mixture by rounded tablespoons onto pasta mixture. Cover and cook for 5 minutes more. Sprinkle with shredded mozzarella.
