Skillet lasagna. Lasagna made in a pan over the stove-top for the ultimate weeknight dinner. A dreamy topping of mozzarella and ricotta to complete the picture. Without a doubt, it’s a fancy dinner that’s ready in just 30 minutes.
Truth to be told, I’m a huge fan of lasagna. Who doesn’t love the beautifully delicious layers of pasta, cheese, and of course the bechamel sauce. So, how about creating a quicker and healthier version of your favorite lasagna. Hold on, you might be thinking, why would you want to make lasagna in a skillet? Let me tell you, the idea is to create a fabulous weeknight meal - easy prep, one pan and amazingly delicious!
In short, this skillet lasagna is the ultimate pasta recipe to add more deliciousness with minimal effort to your weeknights. Your favorite protein or even veggies, lasagna sheets, hearty sprinkle of mozzarella and plenty of ricotta to make each and every bite taste incredible.
How to make skillet lasagna
As I mentioned, this stove-top lasagna is made in one pot. So, get your favorite skillet, preferably a large one, and pop it over the stove. Heat a little oil, sauté some onions, and brown your favorite ground meat. Although traditionally, this lasagna is made with a mixture of Italian sausage and ground (minced) beef, you can also make it with ground chicken.
Fry the minced meat until it’s browned, and you get a lovely brown color. Next up, add in tomato paste, diced tomatoes, chopped parsley and garlic powder. And a light sprinkle of dried oregano and red pepper flakes. Don’t forget to season. Give this mixture a quick stir fry.
Now, break the lasagna sheets, and add them to the skillet along with water to cook them. At this stage, you can cover the skillet with a lid, and let the lasagna sheets cook. Turn off the heat, and add a generous sprinkle of mozzarella. Once it melts, add plenty of ricotta to make this skillet lasagna super rich and delicious.
And that’s it, dinner is done! How easy is that! And incredibly delicious too.
More easy pasta recipes:
- Creamy Lemon Pasta with Grilled Cajun Shrimp
- Roasted Beetroot Pasta Sauce
- Creamy Tomato Tuna Pasta
- Roasted Red Pepper Pasta
- Spicy Pasta Salad with Balsamic Vinaigrette
- Creamy Pasta Sauce Without Cream
- Butter Chicken Pasta
- Masala Pasta
- Creamy Broccoli Pasta
- Penne Arrabiata
- Chicken Fettuccine Alfredo
- Creamy Mushroom Fettuccine
- Chinese Macaroni
- Chaat Spiced Pasta Chips
More lasagna recipes:
Skillet Lasagna | One Pan Lasagna | Video
Ingredients
- 1 tablespoon oil
- ½ cup chopped onions
- 1 kg ground minced beef or 500 g Italian sausage and 500 g ground beef
- 2 tablespoons tomato paste
- 400 g canned diced tomatoes
- ½ teaspoon garlic powder
- ½ teaspoon red pepper chili flakes
- ½ teaspoon dried oregano
- ¼ cup chopped parsley
- 250 g lasagna noodles broken into small pieces
- 2 cups water
- 2 cups shredded mozzarella
- 1 cup ricotta
- Salt and pepper to taste
Instructions
- Heat oil in a large skillet or frying pan over medium-high heat.
- Add onions. Sauté for 2-3 minutes or until soft and translucent.
- Add ground meat. Cook, breaking any lumps, until browned and no longer pink. Drain any excess fat.
- Add tomato paste, garlic powder, diced tomatoes, red pepper (chili) flakes, dried oregano and chopped parsley leaves. Season with salt and pepper.
- Sauté, stirring occasionally, for 2 minutes.Add broken lasagna and 2 cups water. Don’t stir. Cover and cook for about 10-15 minutes.
- Turn off heat. Sprinkle with mozzarella. Cover with a lid. Let mozzarella melt.
- Place ricotta on top. Keep covered for about 5 minutes.
- Garnish with more parsley leaves.
Video
Notes
Nutrition
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