Skip to main content

Skillet Lasagna


There is something to be said about quicker versions of classic comfort foods.  I love the appeal of some long roasting, braising, baking, simmering dishes, but sometimes I just don't have the time or patience for them.  Lasagna is a prime example!  Don't get me wrong, when I have the time and a napping (or settled) toddler, I love to immerse myself in making a lasagna.  So much so that I usually make two - one to bake, one to freeze for later.  That being said, rarely is Ty perfectly content to just chill with me while I'm assembling lasagna.  I long for the days of being able to have a kitchen helper, but we're definitely not there yet.

Then, I stumbled across this recipe for skillet lasagna on Pinterest, only to find out that it came from one of my favorite bloggers (Josie of Pink Parsley).  I've heard of skillet lasagna before, and though the idea's always intrigued me, I've never really given more than 2 thoughts to it because the recipes never seemed like they'd actually taste like lasagna.  If I'm going to make a skillet lasagna, it darn well better taste like lasagna or Rob would never forgive me.  


Well, Rob was happy with the outcome of this dish, so I'd call it a success.  Me, I was more than happy with it.  Not only did it honestly taste like lasagna, it was quick and easy enough to make on a weeknight.  That's my kind of lasagna!


Skillet Lasagna
Ingredients:
1 Tablespoon Olive Oil
1 medium onion, diced
2 cloves garlic, minced
15 oz. Tomato Sauce
15 oz. Tomato Puree
~1 cup of water, using the tomato puree can to get a little residual puree off the sides!
1/4 cup dry/semi-dry red wine (Cabernet for me!)
2 teaspoons Italian Seasoning
1/2 teaspoon red pepper flakes
Salt and Pepper
1 lb. ground sirloin
10 curly-edged lasagna noodles, broken into 2-inch pieces
3/4 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
3/4 cup ricotta cheese (part-skim is fine)
Fresh Basil for garnish

Directions:
Heat oil in a 12-inch nonstick skillet over medium heat.  Add the onion, stirring often, until softened, about 5 minutes.  Stir in the garlic and cook until fragrant, about 30 seconds.  

Add the ground sirloin to the skillet.  Cook, stirring often and using a spoon to break up the meat, until no longer pink.  

Scatter the pasta in the skillet, then pour tomato sauce and puree over the top.  Add a little extra water using the puree can.  Add Italian Seasoning, Red Pepper Flakes, salt, pepper and wine.  Stir, increase the heat to medium-high and cover.  Cook at a vigorous simmer, stirring often, until the pasta is tender, about 20-25 minutes.  

Meanwhile, preheat the broiler.

Remove the skillet from heat, and stir in half of the mozzarella and Parmesan, and 1/4 cup of the ricotta.  Dot the remaining ricotta over the noodles, then sprinkle with the remaining mozzarella and Parmesan.  Transfer to the oven and broil until the cheese melts and is starting to brown.  Remove from oven, sprinkle with basil and serve.

Source: Adapted from Pink Parsley, using my own sauce recipe

Comments

  1. What a great idea to make lasagna in a skillet! I need to try this soon - thanks for the recipe!

    ReplyDelete
  2. This sounds great. I've never made a skillet style lasagna... only the traditional way. Need to make this recipe soon!

    ReplyDelete
  3. This sounds great. I've never made a skillet style lasagna... only the traditional way. Need to make this recipe soon!

    ReplyDelete
  4. I love how skillet lasagna has all the taste of regular lasagna but is so much easier to prep! A great, quick meal with tons of flavor. This looks great!

    ReplyDelete

Post a Comment

Popular posts from this blog

The Best Vanilla Cupcake Recipe

A fabulous vanilla cupcake recipe is something everyone needs. EVERY.ONE. Not just bakers. Not just parents that host a lot of kid parties. Everyone. I've tried several, and many have been phenomenal. Then I tried Amy Sedaris's after finding the recipe online, and it was above and beyond the best vanilla cupcake I've ever made. It was an easy batter to make, baked up beautifully, and most importantly - tasted amazing. Regardless if you have never made vanilla cupcakes and need a recipe to start with, or even if you think you have the best - give this one a shot. You will not be disappointed! Vanilla Cupcakes Ingredients: 1 1/2 sticks unsalted butter, room temperature 1 1/2 cups sugar 2 eggs 2 teaspoons pure vanilla extract 2 1/2 teaspoons baking powder 1/4 teaspoon salt 2 1/2 cups flour 1 1/4 cups milk Directions: - Preheat oven to 375 degrees. - Mix butter at medium speed until smooth. Mix in sugar until well blended. - Add eggs, mixing until fully

Slow Cooker or Pressure Cooker Beef Chili

I don't experiment much with chili because it rarely goes well for me and my family. I've slowly adapted my chili recipe over the years, but I've still always used canned chili beans, with a flavored sauce. I've been wanting to try regular beans (whether canned or dried, I wasn't discerning, just didn't want the sauce), so off to the Googles I went rather than trying to recreate the spice blend from my normal canned beans. Because I was originally planning to make chili in the Instant Pot, that's where I focused my search. Thankfully the recipe I decided to try was adapted from a Slow Cooker recipe, because life got in my way and I wasn't able to make the chili the night before as planned, and I wouldn't have had time to use the pressure cooker with my schedule that day. What drew me to this recipe was the simplicity of the ingredients. And lack of jalapeno. Because somehow nearly every time I plan chili I forget to buy a jalapeno, even if it

White Chocolate Cheesecake Mousse Filling

OK, so, while this recipe was the result of me literally quick thinking at the grocery store rushing around to pick up a few ingredients over Easter weekend, I came up with a fantastic cake filling, in my humble opinion.  I love the cake fillings at Costco and wanted to make a variation on that.  This is really semi-homemade but oh so good!  It's rich, creamy and decadent.  Even my husband loved it, and he's not really a cake fan.  It was so easy to make too! White Chocolate Cheesecake Mousse Filling Ingredients: 1 package Jello Pudding - Cheesecake flavor 1 8-oz. container Whipped Cream Cheese, softened 1 8-oz, container Cool Whip, thawed 3 oz. White Chocolate, melted 1 teaspoon vanilla Directions: Beat softened cream cheese and vanilla with mixer until well blended and light (a few minutes). Beat in pudding mix until fully incorporated. Stir in melted white chocolate. Fold in thawed Cool Whip Allow to set in fridge for a few hours, but don't let it get